Sunday Brunch Casserole

• 12 slice Nature's Own 100% whole wheat bread - Bread Display
• Spectrum olive oil non-stick spray - Aisle 3
• 3&1/2 cups assorted vegetables: green peppers, onions, & mushrooms, cut into bite-sized pieces - Produce
• 1/4 lb. Happy Hollow sausage, cooked and broken into small pieces, cooled - Meat Case
• 2 cups Organic Valley shredded cheddar cheese - Cheese Case
• Horizon Organic butter, softened - Aisle 1
• 6 Rose Acres eggs - Aisle 1
• 2 &1/2 cups Organic Valley milk - Aisle 1
• 1/4 tsp. Real Salt - Aisle 2
• Simply Organic black pepper - Aisle 2
• Shady Maple Farms maple syrup, optional - Aisle 2

Spray a 9x13-inch rectangle casserole or pan with nonstick spray. Arrange 6 slices of bread in casserole so that bread covers bottom of casserole. Cover the bread with veggies, top with the cooked sausage, and then the shredded cheese. Beat together the eggs, milk, salt, and pepper. Butter on one side of the remaining bread, and place buttered side down on top of cheese. Pour mixture on top, cover with plastic wrap, and refrigerate overnight. Next morning, remove prepared casserole from refrigerator and let sit while oven is preheating to 350 degrees fahrenheit. Remove plastic wrap and bake for about 45 minutes or until the top is deep golden brown. Serve with a drizzle of maple syrup if you prefer.