1 lb. bulk pork sausage ( I used savory sage flavor)
2 c. fresh spinach
1 small zucchini, sliced
1 med. onion, sliced
10 slices white bread, quartered
1 1/2 c. milk
salt and pepper to taste
3 c. Colby Jack Cheese
Treat a 9x13" baking pan with cooking spray. Place the bread pieces on the bottom, overlapping as necessary.
Cook the sausage in a skillet over medium heat, breaking into bits until no longer pink. Drain any grease from the skillet, retaining sausage. Add the spinach, zucchini and onion to the skillet and cook, stirring for another 5 minutes or so, until veggies are crisp-tender. Layer onto the bread in the baking pan.
Whisk together the eggs and milk with the salt and pepper. Pour over the layers in the baking pan. Sprinkle the cheese over all. Cover and refrigerate overnight.
Bake in a preheated 325* oven, covered for 30 minutes. Remove cover and continue to bake for another 45-50 minutes until golden brown and a knife inserted in the center of the strata removes cleanly.