cup
sun-dried tomatoes in oil, drained and chopped
1
16-oz.
loaf French bread, cut into 1-inch cubes
3/4
cup
shredded sharp Cheddar cheese (6 oz.)
9
eggs
2
cups
whole milk
Directions
Preheat oven to 325°F. Cook sausage in nonstick skillet coated with cooking spray over medium-high heat 10 minutes or until sausage is no longer pink. Drain; set aside.
Sauté mushrooms and onion in skillet in hot oil over medium-high heat 5 minutes or until onion is tender. Add garlic, spinach and tomatoes; cook 2 minutes or until spinach is wilted. Add dried tomatoes and sausage, mixing well.
Layer half each of bread cubes, sausage mixture and cheese in lightly greased 13x9-inch baking dish coated with cooking spray. Repeat layers, using remaining bread cubes, sausage mixture and cheese.
Whisk together eggs, milk, salt and freshly ground pepper to taste until well blended. Pour egg mixture over layers. Bake 1 hour or until set and lightly browned. Let stand 10 minutes before serving.
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