Mexican Breakfast Casserole

Ingredients

• 3 oz. uncooked chorizo
• 6 oz. ground turkey sausage or pork sausage
• 1 medium onion chopped
• 1/2 red bell pepper chopped
• 1/2 green bell pepper chopped
• 1 tbsp. garlic minced
• 1 cup baby spinach
• 4 slices whole wheat bread or good hearty ciabbata, cubed
• 4 eggs
• 2/3 cup skim milk
• 1/2 tsp. ground mustard
• 1/2 tsp. salt
• Freshly ground black pepper to taste
• 1/2 cup swiss cheese grated
• 1/2 cup extra sharp cheddar cheese grated
• 1/2 cup jalapeno/jack cheese grated

Instructions

1. Preheat oven to 350 degrees. Spray a 9“ by 13“ baking pan with nonstick cooking spray. Place the bread cubes in a single layer in the bottom of the pan. Whisk the eggs, milk, ground mustard, salt, and black pepper together, set aside.
2. In a skillet, brown the chorizo and ground turkey until cooked through then add the onion and bell peppers and saute until tender. Add garlic and saute a minute more and then add spinach and cook just until spinach wilts.
3. Layer half of the meat and veggie mixture over the bread, then half of the egg mixture, then half of the cheeses. Repeat the layers once more until all ingredients have been used. Cover and bake at 350 degrees for 35-45 minutes or until cooked through, uncovering for the last 5-10 minutes so the cheese will brown slightly on top.