Ingredients:

  • 1 lb bulk pork breakfast sausage
  • 1/2 cup yellow onion, finely diced
  • 2 cups sharp cheddar cheese, shredded
  • 6 cups sourdough or French bread, cut into 1-inch cubes
  • 8 large eggs
  • 2 cups whole milk
  • 1 tsp salt
  • 1/2 tsp black pepper
  • 1/4 tsp ground nutmeg

Instructions:

  1. Heat a large non-stick skillet over medium-high heat. Add the pork sausage and diced onion, cooking and stirring frequently to break the meat into small crumbles until browned and onions are translucent. Drain excess fat.
  2. Grease a 9x13 inch baking dish. Spread half of the bread cubes across the bottom, layer the browned sausage mixture evenly over the bread, followed by the shredded cheddar cheese. Top with the remaining bread cubes, pressing down slightly.
  3. In a mixing bowl, whisk together the eggs, whole milk, salt, pepper, and nutmeg until the mixture is a uniform pale yellow. Pour the liquid evenly over the bread layers and use a spatula to gently press the bread down to ensure saturation.
  4. Cover the dish tightly with foil and refrigerate for at least 8 hours or overnight.
  5. Preheat the oven to 350°F (175°C). Remove the foil and bake for 50–60 minutes until the center is set and the top is a deep mahogany-gold color.