Italian Brunch Bake

• 1 pound bulk Italian sausage
• 1 pound baby portobello mushrooms, quartered
• 1 large onion, chopped
• 1 medium sweet red pepper, chopped
• 1 medium green pepper, chopped
• 2 garlic cloves, minced
• 2 packages (6 ounces each) fresh baby spinach
• 8 slices Italian bread (1 inch thick)
• 12 large eggs
• 1 cup 2% milk
• 1 teaspoon Italian seasoning
• 1/2 teaspoon salt
• 1/2 teaspoon pepper
• 1/4 teaspoon ground nutmeg
• 4 cups shredded Italian cheese blend

1. In a large skillet, cook sausage, mushrooms, onion, peppers and garlic over medium heat until meat is no longer pink; drain and set aside.
2. In a large skillet coated with cooking spray, saute spinach until wilted. Place bread on a
3. . Broil 2-3 in. from heat for 1-2 minutes or until lightly browned. Transfer to a greased 13x9-in. baking dish.
4. In a large bowl, combine eggs, milk, Italian seasoning, salt, pepper and nutmeg. Layer sausage mixture and spinach over bread; pour egg mixture over top. Sprinkle with cheese; cover and refrigerate overnight.
5. Remove from refrigerator 30 minutes before baking. Preheat oven to 350u0b0. Cover and bake 50 minutes. Uncover; bake 5-10 minutes longer or until a knife inserted in the center comes out clean. Let stand 10 minutes before cutting.

italian sausage, portobello mushrooms, onion, sweet red pepper, green pepper, garlic, baby spinach, italian bread, eggs, milk, italian seasoning, salt, pepper, ground nutmeg, italian cheese

Taken from www.tasteofhome.com/recipes/italian-brunch-bake/ (may not work)