Ingredients
Scale
- 1 lb ground breakfast sausage (mild or spicy)
- 10 large eggs
- 2 cups whole milk
- 1 teaspoon dry mustard
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 6 cups cubed sourdough or brioche bread (about 1-inch cubes)
- 2 cups shredded sharp cheddar cheese
- 1 red bell pepper, finely diced
- 1/2 yellow onion, finely diced
- 2 tablespoons fresh parsley, chopped (for garnish)
Instructions
- Step 1: Brown the Sausage and Veggies Place a large skillet over medium-high heat. Add the ground sausage and cook until it is browned and crumbled, about 5-7 minutes. Add the diced onions and red bell peppers during the last 3 minutes of cooking to soften them. Drain any excess grease from the pan and let the mixture cool slightly.
- Step 2: Prepare the Bread Base Grease a 9×13 inch baking dish generously with butter or non-stick cooking spray. Spread the bread cubes evenly across the bottom of the dish. Distribute the cooked sausage, onion, and pepper mixture over the bread, then sprinkle the shredded cheddar cheese evenly on top.
- Step 3: Whisk the Egg Custard In a large mixing bowl, whisk together the eggs, milk, dry mustard, salt, and black pepper. Whisk vigorously until the mixture is completely combined and the eggs are fully incorporated. This ensures a consistent rise across the entire casserole.
- Step 4: Combine and Chill Pour the egg mixture slowly over the bread and sausage layers. Use a spatula to gently press down on the bread to ensure every piece is submerged or coated. Cover the dish tightly with plastic wrap or aluminum foil and refrigerate for at least 4 hours, or preferably overnight.
- Step 5: Bake to Perfection Preheat your oven to 350°F (175°C). Remove the casserole from the refrigerator and let it sit at room temperature while the oven heats. Remove the cover and bake for 40 to 45 minutes, or until the top is golden brown and the center is set. Let it rest for 5-10 minutes before slicing. Garnish with fresh parsley and serve warm.
- Cook Time: 1 hour 5 minutes