Scale

1 lb (450g) Italian sausage (mild or spicy)

1 red bell pepper, diced

1 green bell pepper, diced

1 small onion, diced

6 large eggs

1 cup (240ml) milk

1 ½ cups shredded mozzarella cheese

½ cup grated Parmesan cheese

3 cups cubed day-old bread (or hash browns for a no-bread version)

1 tsp Italian seasoning

Salt & black pepper to taste

Fresh parsley (optional, for garnish)

Preheat oven to 375°F (190°C). Grease a 9×13-inch baking dish.
Cook sausage in a skillet over medium heat until browned. Remove and drain excess grease.
In the same skillet, sauté bell peppers and onion until softened (about 4–5 minutes).
In a large bowl, whisk eggs, milk, Italian seasoning, salt, and pepper.
Spread bread cubes (or hash browns) in the baking dish.
Layer cooked sausage and sautéed peppers/onions evenly on top.
Pour egg mixture over everything.
Sprinkle mozzarella and Parmesan on top.
Bake for 35–40 minutes, until the center is set and golden.
Let rest 5–10 minutes before slicing. Garnish with parsley if desired.

Use hot Italian sausage for a spicy kick.

Swap bread for frozen hash browns for a heartier texture.

Make it low-carb by skipping bread entirely and adding extra eggs.

Add-ins: mushrooms, spinach, sun-dried tomatoes, or crushed red pepper.

Can be assembled the night before and refrigerated overnight.

Stores in fridge up to 4 days; reheats well.