Makeahead Breakfast Casserole

• 1 sweet onion
• 1/2 bell pepper (red or orange)
• 12 -16 ounces reduced-fat pork sausage
• 6 slices French bread
• 6 eggs
• 1 (14 ounce) can evaporated milk
• about 1/4 c milk (evaporated milk plus milk should equal 2 cups)
• 1 teaspoon kosher salt
• 1/4 teaspoon fresh ground pepper
• 1/4 teaspoon baking powder
• 4 ounces cheddar cheese, shredded
• 1 (8 ounce) package sliced baby bella mixed mushrooms
• 4 green onions, chopped
• 1 ounce cheddar cheese, shredded

1. Up to 2 days beforehand:
2. Fry onion, bell pepper and sausage, drain. Put in ziplock bag in fridge.
3. Cube bread and leave out uncovered to dry out.
4. Whisk eggs, milk, salt and pepper and baking powder. Store in separate ziplock bag in fridge.
5. Chop green onions and keep in separate small baggie in fridge.
6. That morning:
7. Preheat oven to 350 degrees.
8. Grease a 9x9 3" deep casserole dish. (If doubling the recipe, use an 11x11 4" deep casserole dish.).
9. Place bread over bottom, then sausage mixture, then mushrooms, then cheese, then egg mixture. Don't add green onions yet.
10. Depending on the size of your bread and veggies, you might need to whisk up a few more eggs and milk to add to the casserole. The egg mixture should come close to covering the other ingredients.
11. Bake 30 minutes, add green onion and stir, top with remaining cheese, then bake an additional 15 minutes, or until eggs are set.
12. Remove from oven and let set about five minutes so casserole will firm up a bit.

sweet onion, bell pepper, pork sausage, bread, eggs, milk, milk, kosher salt, fresh ground pepper, baking powder, cheddar cheese, baby bella mixed mushrooms, green onions, cheddar cheese

Taken from www.food.com/recipe/makeahead-breakfast-casserole-445182 (may not work)