MEDITERRANEAN SAUSAGE AND CHEESE BRUNCH

2/3 cup sun-dried tomatoes, chopped (not oil pack)
1 cup boiling water
1 pound Italian sausage or low-fat turkey Italian sausage
1/2 cup red onion, chopped
7 large eggs
1 quart whole milk
1 tsp. salt
1/4 tsp. freshly ground black pepper
1 tsp. dried thyme
12 slices day-old firm whole wheat or white sandwich bread, crusts removed and cubed
1/2 cup Parmesan cheese, grated
1 cup Provolone cheese, grated
1/3 cup Feta cheese, well crumbled

In a medium bowl, pour boiling water over the tomatoes. Allow to soften, about 15 minutes. Drain well.

Squeeze the sausage from the casings into a large skillet. Over medium heat, saute the sausage until brown, breaking the meat into small pieces. Drain well on paper towels. Reserve 1 teaspoon pan drippings, discard remaining pan drippings.

Saute the onion in the reserved pan drippings until soft. Reserve.

In a 2 1/2 quart bowl, slightly whisk the eggs, add milk, salt, pepper and thyme.

In a 4 quart bowl, mix together the bread, cooked sausage and onion, drained tomatoes and Parmesan. Pour the eggs/milk into the bread/sausage mixture and mix well.

Spray a 13x9x2-inch baking dish with the cooking spray. Pour the ingredients into the baking dish; cover and refrigerate overnight.

NEXT MORNING:
Preheat the oven to 350 degrees F. Place a baking sheet on the lowest rack in the oven to catch any spills.

Bake casserole, uncovered, until the top is nicely browned and puffed, about 45-50 minutes.

Sprinkle the Provolone and Feta cheeses on top and continue to bake until the cheeses melt, about 5 minutes. Cool for about 10 minutes before cutting.

Servings: 8-10 entree portions
Source: National Hot Dog and Sausage Council