13.3 oz. pkg. FLETCHER’S Chicken Sausage breakfast links*
1 lb. asparagus
13 slices white or whole wheat sandwich bread, crusts removed and cut on a diagonal into triangles
1 cup diced red bell pepper, reserve half for garnish
4 green onions, sliced
4 oz. sliced Swiss cheese (not processed), cut on a diagonal into triangles
2 cups eggs
2 Tbsp. Dijon mustard
1 tsp. Worcestershire sauce
few drops Tabasco sauce
¼ tsp. pepper
3 oz. grated Swiss cheese
vegetable oil
butter

1. Pre-cook sausages following package directions. Cut lengthwise then crosswise into 1/4 inch pieces.
2. Snap tough ends off asparagus. Blanch in a small amount of water in the microwave oven or boiling water top stove for 3 minutes. Drain and chill in cold water. Drain again. Remove tips; reserve for garnish. Cut stalks into 1-inch pieces, and combine with ½ cup pepper and green onions.
3. Lightly oil a (9x12 or 13) inch baking pan.
4. Cover bottom with 14 bread triangles. Lay cheese triangles over bread.
5. Scatter sausage over cheese. Spread combined vegetables over sausage.
6. Whisk together milk, eggs, mustard, Worcestershire & Tabasco sauces, and pepper. Pour evenly over casserole.
7. Butter remaining bread triangles, and press vertically into edges of casserole. Sprinkle with shredded cheese.
8. Cover tightly, and refrigerate up to 8 hours.
9. Preheat oven to 350° F. Remove wrap and bake about 45 minutes, until set and golden. If needed cover edges with foil to prevent over browning.
10. Garnish with reserved asparagus tips and red pepper. Let sit 10 minutes before serving.

*TIPS:

• For variation, choose FLETCHER’S Ground Pork or Ground Mild Italian sausages or Pork Sausage breakfast links
• Replace asparagus with other seasonal vegetable such as zucchini, broccoli, young green beans
• Replace with Mozzarella / Parmesan mix