1 lb. bulk breakfast sausage (hot variety)
1 large Vidalia onion
1 (13.75 oz.) can roasted Italian red peppers
1 loaf French or Italian bread
1 1/2 c. sharp Cheddar cheese, shredded
6 large eggs
2 c. milk
salt and pepper to taste
2 tbsp. jalapeno peppers
several drops of Tabasco sauce

Crumble the sausage into a nonstick 12-inch skillet; cook over medium heat, stirring frequently. Peel and chop the onion and add to skillet. Chop roasted peppers and jalapeno peppers. Add to skillet when sausage is browned and onions are soft. Pour this mix into a colander and drain well. Set aside.

Spray an 8 x 11 Pyrex casserole dish with Pam. Tear the bread into little pieces and put into the dish. Sprinkle the sausage mixture evenly over the bread cubes.

Blend the eggs, milk, salt and pepper in a bowl until well combined. Pour the egg mixture evenly over the sausage. Use a fork to press the sausage and bread into the egg/milk until all bread is moist. Sprinkle some Tabasco sauce on top. Cover casserole evenly with Cheddar cheese. Put foil on top of casserole and refrigerate overnight.

To cook: Preheat oven to 375°F.

Bake, uncovered, for 40 minutes or until lightly brown and puffy (if cheese begins to brown too quickly, re-cover with foil). Let dish stand for 10 minutes before serving.