Ingredients:

  • 1 pound (454g) breakfast sausage, crumbled
  • 1 medium yellow onion, finely chopped
  • 1 green bell pepper, finely chopped
  • 12 large eggs
  • 2 cups (473ml) whole milk
  • 1 teaspoon (5ml) dry mustard
  • 1/2 teaspoon (2.5ml) salt
  • 1/4 teaspoon (1.25ml) black pepper
  • 6 slices white bread, cubed (about 4 cups)
  • 2 cups (226g) shredded sharp cheddar cheese
  • Cooking spray
  • 1/4 cup (approx 30g) chopped fresh parsley, for garnish (optional)

Instructions:

  1. Cook the sausage in a large skillet over medium heat, breaking it up with a spoon, until browned. Drain off any excess grease. Add the chopped onion and bell pepper to the skillet and cook until softened, about 5 minutes.
  2. In a large mixing bowl, whisk together the eggs, milk, dry mustard, salt, and pepper until well combined.
  3. Spray a 9x13 inch baking dish with cooking spray. Spread the cubed bread evenly across the bottom of the dish. Top with the cooked sausage and vegetable mixture. Sprinkle with half of the cheddar cheese.
  4. Pour the egg mixture evenly over the bread, sausage, and cheese. Gently press down on the bread to ensure it is submerged in the egg mixture. Cover the dish with plastic wrap and refrigerate for at least 4 hours, or up to overnight.
  5. Preheat the oven to 350°F (175°C). Remove the casserole from the refrigerator (if chilled) and let it sit at room temperature for 15-20 minutes. Sprinkle the remaining cheddar cheese evenly over the top.
  6. Bake for 45-55 minutes, or until the casserole is puffed and golden brown and a knife inserted into the center comes out clean.
  7. Let the casserole cool for 10 minutes before cutting into squares and serving. Garnish with fresh parsley, if desired.