2 lbs bulk italian sausage
2 med green peppers, coarsely chopped
1 med onion, chopped
8 eggs
2 cups milk
2 tsp salt
2 tsp white pepper
2 tsp ground mustard
12 slices bread, cut into 1/2″ pieces
1 (10 oz) pkg frozen chopped spinach, thawed & squeezed dry
2 cups (8 oz) shredded swiss cheese
2 cups (8 oz) shredded cheddar cheese
1 med zucchini, cut into 1/4″ slices

in a lg skillet, cook the sausage, green peppers & onion over med heat until meat is no longer pink; drain. in a lg bowl, whisk the eggs, milk, salt, pepper & mustard. stir in the sausage mixture, bread, spinach, cheese & zucchini. transfer to a greased 13″x9″x2″ baking dish. cover & refrigerate overnight.

remove from the refrigerator 30 minutes before baking. cover & bake at 350° for 40 minutes. uncover; bake 40-45 minutes longer or until a knife inserted near the center comes out clean.

10-12 servings