Ingredients:

  • 1 lb bulk breakfast sausage
  • 1 cup diced yellow onion
  • 1 bell pepper, diced
  • 2 tbsp olive oil
  • 6 cups cubed sourdough bread
  • 2 cups shredded sharp cheddar cheese
  • 1/2 cup grated Parmesan cheese
  • 8 large eggs
  • 2 cups whole milk
  • 1 tsp dry mustard
  • 1/2 tsp salt
  • 1/4 tsp black pepper
  • 1/4 tsp ground nutmeg

Instructions:

  1. Brown the sausage in a skillet over medium-high heat until cooked through. Add the diced onions and peppers, sautéing until vegetables are translucent and sausage edges are crisp. Drain excess grease.
  2. Grease a 9x13 inch baking dish. Spread the cubed sourdough bread evenly across the bottom.
  3. Layer the cooked sausage and vegetable mixture over the bread, then top with shredded cheddar and Parmesan cheese.
  4. Whisk together eggs, whole milk, dry mustard, salt, pepper, and nutmeg until homogenous.
  5. Pour the egg mixture slowly over the casserole, pressing down with a spatula to ensure the bread is saturated.
  6. Cover the dish with aluminum foil and refrigerate for 6 to 12 hours.
  7. Preheat oven to 350°F (175°C). Bake covered for 30 minutes.
  8. Remove the foil and bake for an additional 15–20 minutes until the top is golden brown and the center is set.
  9. Allow the casserole to rest for 10 minutes before serving.