Egg & Sausage Breakfast Bake

{yes, that is a half eaten pioneer woman cinnamon roll in the background}

I am thankful for eggs. I probably go through about a dozen and a half eggs a week!  I made this recipe on Christmas morning {this post has been a little delayed :) }.  This breakfast dish is delicious...I make it the night before which makes everything easier in the morning!  Confession time:  I have made this for about 3 or 4 years, and I do not know where I got it from.  I found it in some magazine sometime around Christmas in 2008ish?!?!  So if this is your recipe {I mean crazy things can happen}...please tell me so I can give you credit! 

Ingredients:

• 2 cans (12 oz) evaporated milk
• 8 eggs, beaten
• 1 lb cooked breakfast sausage (you can buy precooked links or cook your own, I choose the latter)
• 8 oz package of shredded cheese 
• 1 cup red and green peppers
• 1/2 teaspoon onion powder
• 1/4 teaspoon garlic powder
• 8 cups of 1/2 inch cubed french bread  (one loaf)

Directions:

1.  If you are going to cook this immediately then set your oven to 350 degrees.  

2.  Grease a 9 by 13 inch baking pan.  

3.  Combine milk, eggs, cooked sausage (if you bought the precooked sausage go ahead and chop your links into 1/4 inch slices), cheese, bell pepper, onion powder, and garlic powder in a large bowl.  Slightly stir. 

4.  Place bread in dish, and pour egg mixture all over! Make sure you get all the bread moistened.  

5.  Cover and refrigerate.  The next morning let this sit out for 30 minutes before you bake it.  Bake at 350 for 45 minutes.  You will want to check on it after 30 minutes, and see if the top is getting too dark.  You will want to cover it with foil if the top is getting to dark.  Also,  anytime you are baking a dish with bread like this, you will want to check the center to make sure the eggs are done. :)  No one wants sloppy, slimy eggs.    

Serves 12

Enjoy!

{Leslie}