Mexican Breakfast Casserole

submitted by Kay Baughman

1 lb.  pork sausage

10 eggs, lightly beaten

3 c. half and half

1/4 – 1/2 c. chopped cilantro

1 tsp. salt

6 c. cubed bread

2 c. (8 oz.) shredded Italian cheese blend

1/2 tsp. black pepper

1/2 c. chopped green pepper

1/2 c. chopped onions

Preheat oven to 325 degrees. In large skillet, cook sausage over medium-high heat, stirring frequently until thoroughly cooked and no longer pink; drain and set aside. Saute onion and green pepper. Drain. In large mixing bowl, combine eggs, half and half, cilantro and salt; stir well. Distribute half of the bread cubes evenly in a buttered 9 x 13 x 2-inch baking dish. Sprinkle with half the pepper, half the cheese, half the sausage and half the onions and peppers. Repeat layering using remaining bread, pepper, cheese, sausage and onions/peppers. Pour egg mixture evenly over casserole. Bake uncovered for 60 minutes or until eggs are set. Tent with foil if top begins to brown too quickly.

Note: Casserole may be assembled ahead and refrigerated up to 12 hours before baking.