Ingredients:

  • 1 lb ground breakfast sausage (mild or hot)
  • 6 cups day-old bread (cut into 1-inch cubes)
  • 1/2 medium yellow onion (diced)
  • 1 medium bell pepper (diced)
  • 2 cups sharp cheddar cheese (shredded)
  • 12 large eggs
  • 2 cups whole milk
  • 1 tsp dried thyme
  • 1 tsp salt
  • 1 tsp mustard powder
  • 1/2 tsp black pepper

Instructions:

  1. Brown the ground breakfast sausage in a skillet over medium heat, breaking it up until fully cooked. Drain all excess grease thoroughly. Add the diced onion and bell pepper to the skillet and cook until softened (about 3–4 minutes). Stir in the dried thyme and pepper.
  2. Lightly grease a 9x13 inch baking dish. Spread the cubed bread evenly across the bottom. Sprinkle half of the shredded cheddar cheese over the bread. Layer the savory cooked sausage and vegetable mixture on top, distributing it evenly. Sprinkle the remaining cheese right over the sausage.
  3. In a large bowl, whisk the 12 eggs, whole milk, salt, and mustard powder until everything is silky smooth and uniform. Slowly and deliberately pour the egg custard evenly over the entire casserole assembly, ensuring all bread pieces are drenched. Gently press down on the bread pieces if necessary to ensure full saturation.
  4. Cover the baking dish tightly. Refrigerate for a minimum of 4 hours, but ideally overnight (8–12 hours). This critical soaking time prevents a soggy bottom and ensures a fluffy texture.
  5. Preheat the oven to 375°F (190°C). Remove the casserole from the refrigerator while the oven heats (about 15 minutes) to temper. Remove the cover and bake for 30 minutes.
  6. If the top is browning too quickly, loosely tent it with foil. Continue baking for another 15–20 minutes, or until the top is puffed up, deeply golden brown, and a knife inserted into the center comes out clean. Let the casserole rest for 5–10 minutes before slicing and serving.