Ingredients
4 cups diced sourdough bread

16 ounces fresh breakfast chicken sausage

1 tablespoon chopped sage

1 red onion, diced 

2 cups sliced mushrooms

2 cups chopped rainbow chard 

1 tablespoon chopped parsley

½ cup dried Montmorency tart cherries

12 large eggs

 ½ cup plain Greek yogurt

 1 cup milkFreshly ground pepper

1 cup shredded cheddar cheese

Butter for coating pan

Directions
Preheat oven to 375 and coat 13×9 in casserole dish with butter. Arrange bread in bottom of dish.

In large skillet over medium high heat, cook sausage. Stir in sage and continue cooking until sausage is browned.

Add onions and mushrooms and cook until softened.

Toss in rainbow chard and cook until wilted.

Stir in parsley and season with freshly ground pepper. Remove from heat and pour over bread in casserole dish. Sprinkle tart cherries evenly on top.

In large mixing bowl, whisk together eggs, milk and yogurt. Season with freshly ground pepper.

Pour egg mixture over sausage and veggies in casserole dish.

Top with cheese.

Bake uncovered for 35-40 minutes until browned on top and cooked through.

Recipe courtesy of Choosecherries.com