Ingredients
Scale
- 1 lb ground breakfast sausage (mild or spicy)
- 8 large eggs
- 2 ½ cups whole milk
- 1 teaspoon dry mustard
- 1 teaspoon salt
- ½ teaspoon black pepper
- 6 cups cubed crusty bread (French or Italian loaf works best)
- 2 cups shredded sharp cheddar cheese
- ½ cup finely chopped onion
- ½ cup chopped green bell pepper (optional)
- Fresh parsley for garnish
Instructions
- Step 1: Brown the Sausage and Vegetables. Place a large skillet over medium-high heat. Add the ground breakfast sausage and cook until it is no longer pink, breaking it into small crumbles with a wooden spoon. About halfway through the browning process, add the chopped onions and bell peppers to the skillet. Sauté them with the sausage until the vegetables are soft and the sausage is fully cooked. Drain any excess grease from the pan and set the mixture aside to cool slightly.
- Step 2: Prepare the Bread and Baking Dish. Grease a 9×13-inch baking dish generously with butter or non-stick cooking spray. Cut your bread into 1-inch cubes. If the bread is very fresh, you can lightly toast the cubes in the oven for 5 minutes to help them hold their shape. Spread the bread cubes evenly across the bottom of the prepared baking dish.
- Step 3: Whisk the Egg Custard. In a large mixing bowl, crack the 8 eggs and whisk them vigorously until the yolks and whites are fully combined. Pour in the whole milk and add the dry mustard, salt, and black pepper. Whisk again until the mixture is smooth and the spices are evenly distributed.
- Step 4: Assemble the Casserole Layers. Scatter the cooked sausage and vegetable mixture over the top of the bread cubes. Sprinkle the shredded cheddar cheese evenly over the sausage layer. Carefully pour the egg mixture over the entire dish, ensuring all the bread cubes are moistened. Use a spatula to gently press down on any dry bread pieces so they submerge in the liquid.
- Step 5: Chill Overnight. Cover the baking dish tightly with aluminum foil or plastic wrap. Place it in the refrigerator for at least 8 hours, though overnight is best. This resting period allows the bread to absorb the custard, which creates the perfect texture during baking.
- Step 6: Bake and Serve. Preheat your oven to 350°F (175°C). Remove the casserole from the refrigerator and let it sit on the counter for about 20 minutes to take the chill off. Keep the dish covered with foil and bake for 20 minutes. Remove the foil and bake for an additional 25 to 30 minutes, or until the center is set and the top is golden brown. Let the casserole rest for 10 minutes before slicing. Garnish with fresh parsley and serve warm.
- Cook Time: 1 hour 10 minutes (plus overnight chilling)