1 lb. breakfast sausage
1/2 green pepper, chopped
1/2 small sweet onion, chopped
2 small sticks celery, chopped
4-8 ounces small mushrooms, chopped
PAM spray
3 cups milk
10 large eggs
1 tsp. ground mustard
3 tsp. dill weed
2 tsp. parsley
10-12 slices white bread
2 cups shredded cheddar cheese
6 slices cooked bacon, optional
8x11 glass pan

Fry sausage in skillet using side of spatula to continually break into smaller chunks. Fry until it is uniformly brown. Drain in colander. Chop onion, green pepper, celery and mushrooms and fry in small amount of canola oil or olive oil. Drain in colander. Mix together with sausage being sure to break into smaller chunks.

Spray 8 x 11 glass pan with PAM. Cut off crusts of sliced bread and discard. Cut bread into chunks and line the pan with the cut up bread.

Next, layer with the sausage and vegetable mixture placing it on top of the cubed bread.

SEPARATELY. . . Pour 3 cups milk into large measuring cup. Break eggs into a separate large bowl and whisk. Then add the above 3 cups milk and whisk together. Add dill weed, ground mustard and parsley. Whisk together again to mix well.

Pour egg, milk, spices mixture slowly and evenly over the sausage layer. Layer 2 cups shredded cheddar cheese evenly on top. Can sprinkle with chopped parsley if desired. May also top with chopped precooked bacon Cover and refrigerate overnight.

In AM, bake uncovered at 325°F for 55 minutes. Prep time 40-45 minutes.

Submitted by: Elaine Klos