Christmas Breakfast Casserole

This sausage egg, and cheese casserole is a great recipe for a Christmas morning breakfast. This colorful casserole is also a wonderful addition to any holiday brunch. The ingredients can be mixed together the evening before, then stored in the refrigerator overnight.

12 eggs
1 tsp. canola oil
1 lb. breakfast sausage - either break up sausage patties or remove the casing from link sausage.
1/4 cup green bell pepper - finely chopped
1/4 cup red bell pepper - finely chopped
1/4 cup onion - finely chopped
1/2 tsp. salt.
1/4 tsp. pepper
8 oz. grated sharp cheddar cheese
1/2 cup milk
6 slices white or light wheat bread - cubed

Preparation -
In a large mixing bowl, beat the eggs well using a wire whisk; set aside. Pour the canola oil into a skillet. Saute' the sausage meat, chopped red and green bell pepper and chopped onion until the sausage is cooked. Pour off the excess fat, then place the mixture on a plate lined with white paper towels to drain completely. Stir the sausage mixture into the beaten eggs. Add the salt, pepper, grated cheese, milk, and bread cubes. Butter a shallow (oblong or oval) casserole dish. Pour the mixture in the prepared casserole. Cover and refrigerate overnight. Bake in a preheated oven at 350º for 45 minutes or until set and very lightly browned. Makes about 8 servings.