Overnight Supreme Egg Bake

I have been looking for the perfect crowd-pleasing egg casserole off and on for years. I never found anything that was just right (my criteria is easy, flavorful, and without potatoes or bread, as I usually serve at least 1 of those on the side) - until now! I came up with this version by combining and adjusting several others. You assemble it the night before, and just bake the next morning; easy and perfect for entertaining. I recently made it for brunch and everyone in my extended family gave it rave reviews! 

Overnight Supreme Egg Bake
Serves 10-12

3 cups (12 oz.) shredded cheese - use what your family likes and what you have on hand. I used about a cup each of Cheddar, Monterey Jack and Mozzarella

1/2 medium onion
1/2 medium green bell pepper
1 medium zucchini
1/2 lb. (8 oz.) bulk pork breakfast sausage 
8 eggs
1/2 cup all-purpose flour
1 3/4 cups milk (I use fat free)
1/4 tsp salt
1/2 tsp pepper



Chop onion, pepper and zucchini, making sure all vegetable pieces are about the same size.

Heat skillet on stove top on medium heat. Add sausage, breaking it up with a spoon as it cooks, until browned and fully cooked, about 5-7 minutes. Add vegetables and cook until just tender, about 5 more minutes. Set aside to cool slightly while you make the egg mixture.

Break eggs into a blender. Blend briefly until lightly mixed. Add flour, milk, salt and pepper to eggs. Blend about 15 seconds, or until eggs are fully beaten and there are no clumps of flour. 

Spray 13x9 glass baking dish with nonstick cooking spray. Sprinkle half of cheese evenly into dish. Spoon vegetable and sausage mixture over cheese. Sprinkle remaining cheese on top of vegetables and sausage. 
Evenly pour egg mixture over other ingredients. Cover and refrigerate overnight, or at least 8 hours.

The next morning, preheat oven to 350 degrees. Take cover off of baking dish; bake about 55 minutes or until set and top is lightly browned. Let stand 5-10 minutes, then cut into squares. I cut it into 16 pieces, but it serves closer to 10 or 12 people. Enjoy!