Directions

1. Brown the sausage over medium heat. Add leeks and bell pepper and sauté for 5 more minutes. Add garlic and stir for 1-2 minutes. Set this mixture aside to let cool.
2. In a large bowl, whisk together the eggs, milk, mustard, hot sauce (if using) and pepper. Add the chard and stir to coat. Stir in 1 cup of the Gruyere and 1/4 cup of the Parmesan cheeses. (Reserve the rest in a separate container to use for the top)
3. Lightly grease a 13x9 baking dish. Sprinkle the bread on the bottom of the baking dish. Next layer is the sausage and veggie mixture. Pour the egg mixture over everything. Lay the tomato slices over the top. Cover with plastic wrap and place in your refrigerator overnight (up to 24 hours).
4. In the morning, remove your egg dish from the refrigerator 30 minutes before cooking. Heat the oven to 350º. Bake uncovered for 30-40 minutes, or until a knife inserted in the center comes out clean. Sprinkle the remaining cheese mixture over the top and bake until the cheese melts. Garnish with freshly chopped chives from your garden!

Per serving: 405 calories, 14g fat, 6g sat fat, 46g carbohydrates, 25g protein, 838mg sodium, 8g fiber, 326mg calcium