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BREAKFAST

Hearty Breakfast Bake

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Nonstick cooking spray OR Vegetable oil

12 Rhodes yeast dinner rolls, baked

1 pound mild Italian sausage

2 cloves garlic, minced

1 onion, chopped

2 red bell peppers, chopped

8 ounces grated Pepper Jack cheese

8 ounces grated sharp cheddar cheese

1½ teaspoons Italian seasoning

12 large eggs

2 cups half and half

½ cup milk

Heat oven to 350 degrees. Cut dinner rolls into 1-inch cubes and place in bottom of a greased or sprayed 9-x13-inch baking dish. Spray a large skillet or add about 1 tablespoon oil and heat to medium high heat. Add sausage, garlic, onion and bell pepper; saute about 5 minutes, until vegetables are softened and sausage is crumbled and no longer pink. Spread mixture over bread. Sprinkle with cheeses and Italian seasoning. In a bowl, beat eggs, half and half and milk; pour evenly over mixture. Cover and refrigerate at least 8 hours (overnight). Let stand at room temperature 30 minutes before baking. Bake 70 to 80 minutes. Cover with foil after 50 minutes to prevent over browning. Let stand 10 minutes before serving.

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