Ingredients:

  • 1 pound (454g) breakfast sausage, crumbled (e.g., Jimmy Dean)
  • 1/2 medium onion, chopped (approximately 1 cup / 115g)
  • 1/2 green bell pepper, chopped (approximately 1 cup / 115g)
  • 1 clove garlic, minced (approx. 1 teaspoon / 3g)
  • 8 large eggs
  • 2 cups (473ml) milk (whole or 2%)
  • 1/2 cup (118ml) heavy cream
  • 1 teaspoon Dijon mustard
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 6 slices bread, cubed (about 4 cups, white or sourdough)
  • 2 cups (approx. 225g) shredded cheddar cheese

Instructions:

  1. In a large skillet over medium heat, brown the sausage, breaking it up with a spoon. Add the onion, green pepper, and garlic. Cook until the vegetables are softened and the sausage is cooked through, about 5-7 minutes. Drain off any excess grease.
  2. In a large bowl, whisk together the eggs, milk, heavy cream, Dijon mustard, salt, and pepper until well combined.
  3. Grease a 9x13 inch baking dish. Spread the cubed bread evenly across the bottom of the dish. Sprinkle the cooked sausage mixture over the bread. Sprinkle the shredded cheddar cheese over the sausage.
  4. Pour the egg custard evenly over the bread, sausage, and cheese. Gently press down on the bread to ensure it's submerged in the liquid.
  5. Cover the baking dish with plastic wrap and refrigerate for at least 8 hours, or overnight.
  6. Preheat oven to 350°F (175°C). Remove the casserole from the refrigerator and let it sit at room temperature for 20 minutes. Bake uncovered for 45-55 minutes, or until the casserole is golden brown and set. A knife inserted into the center should come out clean.
  7. Let the casserole cool for 10 minutes before slicing and serving.