Ingredients:

  • 1 lb ground breakfast sausage
  • 1 small yellow onion, finely diced
  • 1 red bell pepper, diced
  • 6 cups stale sourdough cubes (approx. 10 oz)
  • 10 large eggs
  • 2 cups whole milk
  • 1 tsp dry mustard powder
  • 1/2 tsp smoked paprika
  • 2 cups sharp cheddar cheese, freshly grated

Instructions:

  1. Place your 1 lb ground breakfast sausage in a large skillet over medium high heat. Cook 8 minutes until no pink remains and the edges are dark and crispy.
  2. Add the diced onion and red bell pepper directly into the pan with the sausage fat. Sauté 5 minutes until the onions are translucent and fragrant.
  3. Lightly grease a 9x13 inch baking pan with butter or oil. Spread your 6 cups of sourdough cubes in an even layer across the bottom.
  4. Layer the savory bits. Spoon the sausage and vegetable mixture over the bread. Ensure the meat is distributed evenly into the nooks and crannies.
  5. In your large bowl, beat the 10 large eggs with the 2 cups of milk, mustard powder, and smoked paprika. Whisk 2 minutes until the mixture is pale yellow and frothy.
  6. Add the cheese. Stir 1.5 cups of the sharp cheddar into the egg mixture.
  7. Pour the egg mixture over the bread and sausage. Press down with a spatula until every cube of bread is submerged.
  8. Allow the casserole to rest for at least 30 minutes (or up to 12 hours refrigerated) to allow the sourdough to fully hydrate.
  9. Preheat oven to 350°F (180°C) and bake for 45 minutes or until the top is golden-brown and the center is set.
  10. Let the pan sit on the counter for 10 minutes. Wait until the puffiness settles slightly to ensure clean, square slices.