Breakfast Egg Casserole Muffins

7 slices sourdough bread, cubed into 1-inch squares
1-1/2 pounds ground sweet Italian sausage
1 red pepper, julienned
1 green pepper, julienned
1 red onion, julienned
1 clove garlic, minced
8 eggs
6 ounces whole milk
2 teaspoons all-purpose seasoning
1/3 bunch fresh Italian parsley, chopped
Black ground pepper, to taste
1/2 cup asiago cheese, shredded
1/2 cup sharp cheddar cheese, shredded

Preheat oven to 375 degrees. In a large sauté pan, add a small amount of oil and cook the ground sausage. Use the rendered fat to sauté the peppers, onions and garlic. Mix the eggs, milk, seasoning, parsley and black pepper in a large bowl. In a 9-by-13 casserole pan, spray well with non-stick spray and layer as follows: bread, cooked sausage, cooked peppers and onions, cheese and egg mixture. Allow the egg mixture to soak into the bread, then spray a medium-sized muffin pan with non-stick spray and place about 1/2 cup in each muffin tin hole. Tent with foil and bake at 375 degrees for about 30 minutes; uncover and finish until center is fully cooked. Muffins should have a nice golden color when finished. Top with additional cheese if desired.

Provided by Colorado Proud and Chef Jason K. Morse, C.E.C., 5280 Culinary and Ace Hardware Grill Expert