Ingredients

• 1 container of fresh white mushrooms, diced
• 1 large sweet red pepper, diced
• 1 large sweet green pepper, diced
• 1 tablespoon olive oil
• 1/2 teaspoon salt
• 1/2 teaspoon pepper
• 10 slices white bread, cut into 1-inch pieces
• 2 cups shredded cheddar cheese
• 8 large eggs
• 4 large egg whites
• 2 cups whole milk
• 1/4 cup chopped fresh parsley

Directions

1. Add olive oil to pan over low heat.  Sauté peppers in olive oil. (Use any type of peppers you have on hand)
2. While peppers are cooking, crack 8 eggs into a bowl.  Separate 4 egg whites and add those to the bowl as well. Add milk and whisk until combined.
3. Add mushrooms to pan with peppers.  Add the salt and pepper.
4. While that mixture is cooking, cut bread into pieces.
5. Spray the bottom and sides of a 9x13 glass baking dish with non-stick spray.
6. Layer ingredients in baking dish: half of the bread cubes, half the of vegetable mixture and half the of cheddar cheese. Repeat.
7. Pour egg and milk mixture over top and sprinkle with parsley.
8. Refrigerate covered overnight. Bake uncoverd at 350 for 1 hour. Let stand for 10 minutes before cutting.

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