Ingredients:

  • 1 pound (454g) breakfast sausage, removed from casings
  • 1 medium yellow onion, diced (about 1 cup)
  • 1 green bell pepper, diced (about 1 cup)
  • 1 red bell pepper, diced (about 1 cup)
  • 1 clove garlic, minced (about 1 teaspoon)
  • 1 tablespoon olive oil
  • Salt and freshly ground black pepper to taste
  • 8 large eggs
  • 2 cups (473ml) whole milk
  • 1/2 cup (118ml) heavy cream
  • 1 teaspoon Dijon mustard
  • 1/2 teaspoon garlic powder
  • 1/4 teaspoon nutmeg
  • Salt and freshly ground black pepper to taste
  • 6 cups (about 8 slices) cubed day-old bread (such as French bread or sourdough), crusts removed (approx. 300g)
  • 2 cups (226g) shredded sharp cheddar cheese, divided
  • 1/4 cup (28g) grated Parmesan cheese (optional, for topping)

Instructions:

  1. Preheat oven to 350°F (175°C). Grease a 9x13 inch baking dish.
  2. Heat olive oil in a large skillet over medium heat. Add sausage and cook, breaking it up with a spoon, until browned and cooked through. Drain off any excess grease.
  3. Add onion, bell peppers, and garlic to the skillet with the sausage. Cook until vegetables are softened, about 5-7 minutes. Season with salt and pepper.
  4. In a large mixing bowl, whisk together eggs, milk, heavy cream, Dijon mustard, garlic powder, nutmeg, salt, and pepper.
  5. Spread cubed bread evenly in the prepared baking dish. Top with the sausage and vegetable mixture. Sprinkle with 1 1/2 cups of the cheddar cheese.
  6. Pour the egg custard evenly over the bread, sausage, and cheese. Gently press down on the bread to ensure it's submerged in the custard.
  7. Cover the casserole with plastic wrap and refrigerate for at least 30 minutes, or up to overnight. (This allows the bread to soak up the custard.)
  8. Remove casserole from the refrigerator (if chilled) and let sit at room temperature for 15-20 minutes while the oven preheats. Uncover and sprinkle with the remaining 1/2 cup cheddar cheese and Parmesan cheese (if using).
  9. Bake in preheated oven for 45-55 minutes, or until golden brown and the custard is set. A knife inserted into the center should come out clean.
  10. Let the casserole rest for 10 minutes before cutting and serving.