Egg, Sausage And Veggie Strata

• 8 cups crusty Italian bread, cubed
• 3 cups milk
• 10 eggs
• 3/4 cup Gruyere cheese, grated
• 2 red bell peppers, sliced into strips
• 1 pound sweet Italian chicken sausage, diced and cooked
• 1 medium onion, diced
• 4 handfuls fresh spinach
• 2 tablespoons Dijon mustard
• salt and pepper to taste

1. Coat a large saute pan with cooking spray. Heat to medium.
2. Saute onion until soft and lightly colored. Add spinach, wilt completely.
3. Squeeze spinach to remove excess water, season with salt and pepper. Remove to paper towels.
4. In same saute pan, again coated with cooking spray, saute peppers about 7 minutes until soft, seasoning to taste with salt and pepper.
5. In a large bowl, beat together milk, dijon, eggs, salt and pepper.
6. In a buttered 9x13 baking dish, layer 1/3 bread, 1/3 cheese, and 1/3 each of chicken sausage, spinach, and peppers. Repeat two more times so that you have 3 layers. Pour egg mixture over top.
7. Cover, chill in fridge overnight.
8. In morning, preheat oven to 375. Remove strata from fridge about 30 minutes prior to cooking.
9. Bake in oven until bubbly and set, like a bread pudding. Should take about 1 hour. Allow to rest about 5 minutes, cut into squares and enjoy!

crusty italian bread, milk, eggs, gruyere cheese, red bell peppers, chicken sausage, onion, fresh spinach, mustard, salt

Taken from food52.com/recipes/513-egg-sausage-and-veggie-strata (may not work)