Ingredients:
2 pounds bulk Italian sausage
2 medium green peppers, coarsely chopped
1 medium onion, chopped
8 eggs
2 cups milk
2 teaspoons salt
2 teaspoons white pepper
2 teaspoons ground mustard
12 slices bread, cut into 1/2-inch pieces
1 package (10 ounces) frozen chopped spinach, thawed and squeezed dry
2 cups (8 ounces) shredded Dofino Havarti with Dill Cheese
2 cups (8 ounces) shredded cheddar cheese
1 medium zucchini, cut into 1/4-inch slices

Cooking Directions:
In a large skillet, cook the sausage, green peppers and onion over medium heat until meat is no longer pink; drain. In a large bowl, whisk the eggs, milk, salt, pepper and mustard. Stir in the sausage mixture, bread, spinach, Dofino Havarti with Dill, cheddar cheese and zucchini. Transfer to a greased 13-in. x 9-in. x 2-in. baking dish. Cover and refrigerate overnight. Remove from the refrigerator 30 minutes before baking. Cover and bake at 350° F for 40 minutes. Uncover; bake 40-45 minutes longer or until a knife inserted near the center comes out clean.

Makes 10-12 servings