Grease a 9x13 inch baking pan with cooking spray. Set aside.
Cook sausage in a large non-stick sauté pan, breaking it up as you go, over medium heat, until the sausage has cooked through.
Drain WELL and set aside to cool.
Cook onion, peppers, garlic, salt, and pepper, in the same large non-stick sauté pan over medium heat, until the peppers are tender and cooked to your liking.
Taste and re-season, if necessary.
Drain WELL and set aside to cool slightly.
Add toasted and cubed bread, cooled breakfast sausage, cooled peppers/onions, and 4 oz shredded cheese into the prepared pan.
Stir to combine.
In a large bowl, whisk together eggs and milk until the mixture is fully combined.
Pour mixture evenly over the bread/sausage, etc. mixture in the pan. (No need to stir.)
Cover with saran wrap and store in the fridge overnight (or at least 8 hours).
Preheat oven to 375 degrees F (let the casserole sit at room temperature while oven is preheating).
Remove saran wrap from casserole, top with remaining 4 oz cheese, then cover with tin foil (that’s been greased with cooking spray) .
Bake in preheated oven for 60-75 minutes.
Uncover, then bake an additional 15 minutes (if necessary), or until the eggs have set and the cheese is melted.
Let sit for 10 minutes.
Serve with green onions and enjoy!
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