Think sausage and peppers hero, but transformed into a hearty (easy) egg casserole.
1 lb. hot Italian sausage, casings removed, to other side of skillet. Sauté over high heat, breaking up sausage with a wooden spoon, until sausage is cooked through and peppers are brown in spots, 6–8 minutes., in prepared baking dish. Pour half of egg mixture over. Sprinkle with, then half the cooked sausage mixture.
Repeat layering with remaining bread slices, remaining egg mixture, remaining, and remaining sausage mixture. Let stand 20 minutes, occasionally pressing on bread to submerge. Bake breakfast casserole until puffed and edges are golden brown, about 1 hour. Cool slightly.Breakfast casserole can be assembled 2 days ahead; refrigerate, tightly covered with aluminum foil. Breakfast casserole can be baked 1 day ahead; reheat in a 350° oven for 10–15 minutes or until warmed through.
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