1 (8 oz.) loaf Italian bread
3 tbsp. butter, melted
2 lbs. Italian sausage links
12 eggs
Salt
Pepper
1 lg. red pepper
1 sm. onion
1 sm. zucchini
1 (8 oz.) pkg. mushrooms
1/2 tsp. dried thyme leaves

Preheat oven to 325 degrees. Slice bread into 1/4 inch thick diagonal slices. Line bottom of 9x12 inch baking dish with bread, overlapping slices, if necessary. Brush with butter. Remove sausages from casings.

In 12-inch skillet over medium heat, cook sausage until well browned, stirring frequently. With slotted spoon, place cooked sausage on top of bread in baking dish. Discard all but 1 tablespoon sausage drippings.

In bowl, with fork, mix eggs with 1/4 teaspoon salt, 1/8 teaspoon pepper, and 1/3 cup water. Pour egg mixture over sausage and bread. Cover baking dish with foil and bake 25 minutes or until eggs are set but still moist.

Meanwhile, cut red pepper, onion, zucchini, and mushrooms into 1/4 inch thick slices. In same skillet in hot sausage drippings, cook vegetables with thyme, 1/2 teaspoon salt, and 1/4 teaspoon pepper until tender crisp and golden brown.

To serve, arrange vegetables on top of casserole. Makes 10 main dish servings.