Southwestern Egg Casserole

Southwestern Egg Casserole 1 lb bulk breakfast sausage 1 cup chopped red bell pepper 6 cups cubed (1-inch) French bread 2 cups shredded Mexican cheese blend (8 oz) 1/2 cup thinly sliced green onions 1/2 cup chopped seeded plum (Roma) tomatoes 1 can (4.5 oz) chopped green chiles 10 eggs 2 cups milk 2 teaspoons chili powder 1 teaspoon ground cumin Salsa, sour cream and chopped fresh cilantro, if desired Heat oven to 350°F. Spray 13x9-inch (3-quart) baking dish with cooking spray. In 10-inch nonstick skillet, cook sausage over medium-high heat 5 to 7 minutes, stirring frequently, until no longer pink; drain and set aside. Reduce heat to medium. In same skillet, cook bell pepper 3 to 5 minutes or until tender. In baking dish, layer half of the French bread, 1 1/2 cups of the cheese, the bell pepper, green onions, tomatoes, chopped green chiles, sausage and remaining bread. In large bowl, beat eggs and milk with whisk; beat in chili powder and cumin. Pour over bread mixture, pressing down slightly. Sprinkle with remaining 1/2 cup cheese. Bake 45 to 50 minutes or until golden brown and center is just set. Let stand 15 minutes before serving. Serve with salsa, sour cream and cilantro.