4 Tablespoons olive oil, divided
3 cloves garlic, minced
1 large onion thinly sliced
4 bell peppers (red, green, orange and yellow)-cut a 1/4 inch circle around the middle of each, set aside and cut the remaining pieces into thin strips
3 squash (yellow and green) 6 inches long, thinly sliced
8 ounces fresh mushrooms, sliced
1 pound bulk pork sausage
1/4 Cup milk
1-8 ounce package cream cheese, cut into cubes
2 Cups shredded Swiss cheese
8 slices whole wheat bread, cubed
Preheat oven to 325 degrees
In a large skillet with 1 Tablespoon olive oil, sauté garlic, onion, strips of peppers until tender. Drain and pat dry. Set aside. Add another 1 Tablespoon oil to skillet and add squash. Saute' until tender. Drain and pat dry. Set aside. Add another 1 Tablespoon oil to skillet and sauté mushrooms until tender. Drain, pat dry and set aside.
Brown sausage in skillet. Drain and set aside.
In a large bowl, beat together eggs and milk. Stir in sautéed vegetables, half of bread cubes and cheeses.
Press remaining bread cubes into bottom of a lightly oiled (use the remaining 1 Tablespoon of olive oil) 10 inch spring form pan.
Place on a baking sheet to catch any liquid that may leak from bottom of pan.
Pour 1 1/2 Cups of vegetable mixture into pan. Distribute sausage on top of vegetable mixture.
Pour rest of vegetable mixture on top of sausage layer. Arrange pepper circles on top.
Bake for 45 minutes. Cover with foil to prevent excessive browning and bake an additional 10-15 minutes. Serve while warm.
*Helpful tips - Grate the squash, and squeeze excess liquid into a paper towel. This recipe also works well in a 9x13 casserole dish.