ITALIAN BRUNCH CASSEROLE (Audrey Sills)

12 oz Italian sweet sausage
8 green onions, 1" slice (1 cup)
2 zucchini, diced (3 cups)
1 tsp salt
1/2 tsp pepper
1 (7 oz) jar roasted red bell pepper, drained & chopped
1 (16 oz) Italian bread cut in 1" cubes (8 cups)
2 cups (8 oz) shredded sharp cheddar cheese
8 extra large eggs
1 1/2 cups milk

Cook sausage until crumbly. Drain. Add green onions, zucchini, salt and pepper. Saute four minutes or until tender, but not brown. Stir in bell pepper. Drain and cool.

Spread 4 cups bread cubes in a greased 9 x 13 baking dish. Top with half of the sausage mixture and cheese. Repeat with remaining bread, sausage mix and cheese.

Whisk eggs and milk. Pour over bread mix. Cover and refrigerate overnight. Bake covered at 325 degrees for one hour or until bubbly.