This breakfast casserole has everything for a fabulous meal to kick off the weekend, and it’s a breeze to pull together. You probably already have the ingredients in the fridge! Southwestern Breakfast Strata Go to recipes By Stonyfield American Breakfasts Brunch Mother's DayThis breakfast casserole has everything for a fabulous meal to kick off the weekend, and it's a breeze to pull together. You probably already have the ingredients in the fridge! Ready In: 9 hours 5 minutes Level: Medium Prep: 8 minutes Cook: 1 hour 5 minutes Yields: 8 Servings Print RecipeIngredients1 loaf Italian bread (14-inch, cut into 1-inch cubes)3/4 lb Applegate Chicken Breakfast Sausage (chopped)1 small green pepper (chopped)1 small red pepper (chopped)1 small onion (chopped)8 organic eggs3/4 c Stonyfield Organic Low Fat Smooth & Creamy Plain3/4 c Stonyfield Organic Reduced Fat 2% Milk2 1/2 c shredded cheddar cheese1 tsp salt1/2 tsp black pepperdirectionsStep 1Heat oven to 400°. Coat a 9 x 13 x 2-inch baking dish with nonstick cooking spray.Step 2Place bread cubes on two rimmed baking sheets and bake for about 10 minutes or until lightly browned; cool completely.Step 3Crumble sausage into a large skillet. Cook over medium-high heat for 6 minutes. Add peppers and onion and cook, stirring occasionally, for 4 minutes; remove from heat.Step 4Whisk together eggs, yogurt, milk, 1 ½ cups of the cheese, salt and pepper.Step 5Place bread cubes in prepared baking dish and sprinkle sausage mixture on top, spreading evenly. Pour egg mixture over top. Cover with plastic wrap and refrigerate overnight.Step 6Heat oven to 350°. Uncover dish and sprinkle with remaining 1 cup cheese. Cover dish with aluminum foil and bake for 45 minutes. Uncover and bake an additional 20 minutes or until internal temperature reaches 160° on an instant read thermometer. Cool slightly before serving.