Ingredients
- 1 lb breakfast sausage
- 1 tbsp butter
- 1 red bell pepper, diced
- ½ yellow onion, diced
- 8 large eggs
- 2 cups whole milk
- 1 tsp dry mustard powder
- 1 tsp salt
- ½ tsp black pepper
- 6 cups day-old bread cubes (about 8 slices)
- 2 cups shredded sharp cheddar cheese, divided
- 3 green onions, thinly sliced
Instructions
- Brown the sausage. Cook the breakfast sausage in a large skillet over medium heat, breaking it into crumbles, until browned and cooked through. Drain the excess fat and set aside.
- Sauté the veggies. In the same skillet, melt the butter and cook the bell pepper and onion for 4–5 minutes until softened.
- Whisk the custard. In a large bowl, whisk the eggs, milk, mustard powder, salt, and black pepper until fully combined.
- Layer it up. Grease a 9×13-inch baking dish. Layer half the bread cubes, half the sausage, half the sautéed vegetables, and half the cheddar. Repeat the layers.
- Chill overnight. Pour the egg mixture evenly over the layers and press down gently so the bread soaks it up. Cover tightly and refrigerate overnight (about 8 hours).
- Morning: preheat. Preheat the oven to 350°F (175°C). Let the casserole sit at room temperature while the oven heats.
- Bake. Bake covered with foil for 30 minutes. Remove the foil, scatter over the green onions, and bake 12–15 minutes more, until puffed, golden, and set in the center.
- Rest and serve. Rest for 10 minutes before slicing — this helps it set into clean squares. Serve warm.
💡 Make-ahead magic
The overnight chill is non-negotiable — it's what turns this from good to great, giving the bread time to absorb the custard. Swap the sausage for diced ham, cooked bacon, or keep it vegetarian with mushrooms and spinach. Leftovers reheat beautifully: cover with foil and warm at 325°F for 15 minutes, or microwave individual portions. Store in the fridge up to 4 days.
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