4 cups (175g) crusty bread, cubed

1 teaspoon olive oil

1 pound ground pork sausage, casings removed

1 teaspoon dried rosemary or Italian seasoning (optional)

3/4 cup (100g) chopped yellow onion

2 garlic cloves, minced

2 cups (275g) chopped bell peppers

1 cup (100g) sliced mushrooms

1 cup chopped fresh spinach

12 large eggs

1/4 teaspoon salt

1/8 teaspoon black pepper

2/3 cup (160ml) milk or half-and-half

1 cup (100g) shredded cheddar cheese

Optional garnish: green onions or chopped parsley

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Grease a 9×13-inch or 3–4-quart baking dish. Layer cubed bread in the bottom.
Heat olive oil in a large skillet over medium heat. Add sausage and seasoning, breaking it into pieces as it cooks. Add onion, garlic, peppers, mushrooms, and spinach. Cook until vegetables are softened and sausage is cooked through, about 5–6 minutes.
Spread the sausage and vegetable mixture evenly over the bread.
In a large bowl, whisk eggs, salt, pepper, milk, and cheese. Pour over the sausage/vegetable mixture in the dish. Sprinkle with additional salt and pepper if desired.
Cover and refrigerate for at least 30 minutes or up to 24 hours.
Preheat oven to 375°F (191°C). Bake uncovered for 40–45 minutes, until golden and cooked through. Let cool for 10 minutes before slicing and serving.

You can replace the bread with 3 cups of frozen hash browns for a gluten-free version.
Make ahead by assembling up to 24 hours in advance.
Freeze before or after baking for up to 3 months. Thaw overnight before baking or reheating.
Use any combination of vegetables and cheeses—try broccoli, kale, feta, or pepper jack.
For vegetarian, omit sausage and add extra vegetables.