Ingredients:

  • 1 pound (450g) breakfast sausage, removed from casings
  • 1 medium yellow onion, chopped (approx. 1 cup / 150g)
  • 1 green bell pepper, chopped (approx. 1 cup / 150g)
  • 12 large eggs
  • 1 ½ cups (360ml) whole milk
  • 1 cup (240ml) heavy cream
  • 1 teaspoon (5ml) dry mustard
  • ½ teaspoon (2.5ml) garlic powder
  • ½ teaspoon (2.5ml) onion powder
  • Salt and freshly ground black pepper to taste
  • 2 cups (approx. 225g) shredded sharp cheddar cheese, divided
  • 4 slices day-old bread, cubed
  • 2 tablespoons (30g) unsalted butter, melted, for greasing the baking dish

Instructions:

  1. Grease the baking dish with melted butter. Cube the bread and set aside.
  2. In a large skillet, brown the sausage over medium heat, breaking it up with a spoon. Drain off any excess grease.
  3. Add the chopped onion and bell pepper to the skillet with the sausage. Sauté until softened, about 5-7 minutes.
  4. In a large mixing bowl, whisk together the eggs, milk, heavy cream, dry mustard, garlic powder, onion powder, salt, and pepper.
  5. Spread the cubed bread evenly in the prepared baking dish. Top with the cooked sausage and vegetable mixture. Sprinkle with 1 ½ cups (approx. 170g) of the cheddar cheese. Pour the egg mixture evenly over the top.
  6. Cover the baking dish with plastic wrap and refrigerate for at least 30 minutes (or overnight). This allows the bread to soak up the egg mixture.
  7. Preheat oven to 350°F (175°C). Remove the casserole from the refrigerator and sprinkle the remaining ½ cup (approx. 55g) of cheddar cheese over the top.
  8. Bake for 45-55 minutes, or until the casserole is set and golden brown. A knife inserted into the center should come out clean.
  9. Let the casserole cool for a few minutes before slicing and serving.