1¼cupsof milk with a splash of half and half if desired
Freshly ground black pepper
Salt to taste
Instructions
**The night before:**
In a large sauté pan, add your onion, mushrooms and red pepper and sauté in olive oil until softened. If you are using raw sausage, you can add the sausage to the pan as well. Add garlic once the other veggies have softened and sauté for another minute. Add spinach and stir until the spinach is wilted.
Cube bread and layer half of it in an 8x8 casserole dish.
Add meat, veggies and one cup of shredded cheese. Layer the other half of the bread over the top and add the remaining ¼ cup of cheese. Whisk together the eggs, milk, salt and pepper. Pour evenly over the bread. Press down slightly on bread to ensure egg mixture is evenly distributed.
Refrigerate overnight, at least 8 hours prior to baking.
**The next morning:**
Bake in pre-heated 350 ℉ oven for 50 - 60 minutes, or until the center is set. Let the egg bake rest for 10-15 minutes to allow it to set and cool slightly. Slice and enjoy!