Sausage and Egg Breakfast Casserole

1

– 9 large eggs – 2 1/3 cups milk – 1 teaspoon dried thyme – 1/2 teaspoon dried oregano – 3/4 teaspoon salt – 1/2 teaspoon black pepper – 6 1/2 cups bread cubes

2

Cook the sausage in a large skillet over medium heat. Once it is almost cooked, add the diced onion, bell pepper, and garlic, cooking until vegetables are tender. Set aside.

3

Grease a 9×13 pan, then place bread cubes inside, followed by the sausage mixture and 1 cup of shredded cheese. Pour the egg mixture evenly over the bread and sausage

4

Bake for 30 minutes, then add the remaining 1/2 cup of cheese and bake for 20 more minutes or until the casserole is firm and no longer liquidy.

Full recipe & nutritional value on foodfaithfitness.com