Ingredients:

1 lb bulk breakfast sausage

1 cup chopped red bell pepper

6 cups cubed (1-inch) French bread

2 cups shredded Mexican cheese blend (8 oz)

½ cup thinly sliced green onions

½ cup chopped seeded plum (roma) tomatoes

1 can (4.5 oz) chopped green chilies

10 eggs

2 cups milk

2 teaspoons chili powder

1 teaspoon ground cumin

Directions:

1. Heat oven to 350°F. Spray 13x9-inch (3-quart) baking dish with cooking spray. In 10-inch nonstick skillet, cook sausage over medium-high heat 5 to 7 minutes, stirring frequently, until no longer pink; drain and set aside. Reduce heat to medium. In same skillet, cook bell pepper 3 to 5 minutes or until tender.

2. In baking dish, layer half of the French bread, 1 1/2 cups of the cheese, the bell pepper, green onions, tomatoes, chopped green chilies, sausage and remaining bread. In large bowl, beat eggs and milk with whisk; beat in chili powder and cumin. Pour over bread mixture, pressing down slightly. Sprinkle with remaining 1/2 cup cheese.

3. Bake 45 to 50 minutes or until golden brown and center is just set. Let stand 15 minutes before serving. Serve with salsa, sour cream and cilantro.

Bon Appetit!