MUST BE MADE THE NIGHT BEFORE

5 ounces turkey breakfast sausage, (4 small links), casings removed
1 teaspoon canola oil
1 onion, chopped
1 red bell pepper, chopped
4 large eggs
4 large egg whites
2 1/2 cups low-fat milk
1 teaspoon dry mustard
1/2 teaspoon salt
1/4 teaspoon freshly ground pepper
2/3 cup shredded extra-sharp Cheddar cheese, divided
10 slices white bread, crusts removed

5 ounces turkey breakfast sausage, (4 small links), casings removed 1 teaspoon canola oil 1 onion, chopped 1 red bell pepper, chopped 4 large eggs 4 large egg whites 2 1/2 cups low-fat milk 1 teaspoon dry mustard 1/2 teaspoon salt 1/4 teaspoon freshly ground pepper 2/3 cup shredded extra-sharp Cheddar cheese, divided 10 slices white bread, crusts removed

1.Coat a 9-by-13-inch baking dish with cooking spray.
2.Cook sausage in a skillet over medium heat, crumbling with a fork, until browned. Transfer to a bowl.
3.Add oil, onion and bell pepper to skillet; cook, stirring occasionally, until vegetables soften, about 5 minutes. Add sausage and cook, stirring, until vegetables begin to brown, about 5 minutes more. Remove from heat and set aside.
4.Whisk eggs and egg whites in a large bowl until blended. Whisk in milk, mustard, salt and pepper. Stir in 1/3 cup Cheddar.
5.Arrange bread in a single layer in prepared baking dish. Pour egg mixture over bread and top with reserved vegetables and sausage. Sprinkle with remaining 1/3 cup Cheddar. Cover with plastic wrap and refrigerate for at least 5 hours or overnight.
6.Preheat oven to 350°F.
7.Bake casserole, uncovered, until set and puffed, 40 to 50 minutes. Serve hot.