1 teaspoon dried rosemary to give the sausage more flavor
2 bell peppers, diced (any color you prefer; about 2 cups)
1 cup sliced mushrooms
1 cup fresh spinach
1/2 medium yellow onion, diced
1 teaspoon minced garlic
salt and fresh ground black pepper
4 slices day-old bread (or whole wheat, white, sourdough, etc)
10 large eggs
1/2 cup milk
1/2 cup shredded cheese
Set a large skillet over medium heat and coat it with nonstick spray or a drizzle of olive oil. Place sausage in the skillet and begin to break it up with a spatula or fork. Stir in the rosemary and brown the sausage, about 6-7 minutes. Meanwhile, set a 2nd skillet over medium heat and coat it with nonstick spray or a drizzle of olive oil. (If you have a skillet large enough to fit both the sausage and veggies, you can just add the veggies to the sausage that is browning. Add the peppers, mushrooms, spinach, onion, garlic, and a sprinkle each of salt and pepper. Begin stirring and cooking the veggies down until tender, about 6-8 minutes. Set sausage and veggies aside. Generously grease a 9x13 baking pan. Break the bread into pieces and place in the pan in an even layer. In a large bowl, whisk the eggs, milk, and 1/4 cup shredded cheese together. Pour half of this egg mixture over the bread. Top with the sausage and vegetables, then the remaining egg mixture and remaining 1/4 cup cheese. Add a sprinkle of salt and pepper on top. Cover casserole with plastic wrap or aluminum foil and refrigerate for 2 hours or overnight-- or up to 1 day. Allow it to come to room temperature before baking. Preheat the oven to 375°F (191°C). Bake the casserole, uncovered, until the top is golden, edges are crisp, and a toothpick inserted in the center comes out clean-- about 40-45 minutes. If you like it on the super crisp side, bake it for around 45-50 minutes. Allow to cool for 10 minutes, then slice and serve.