Ingredients:

  • 1 lb (450g) sourdough bread, cubed into 1 inch pieces
  • 1 lb (450g) lean ground turkey sausage
  • 1 tbsp (15ml) extra virgin olive oil
  • 1 large red bell pepper, diced
  • 1 cup (30g) fresh baby spinach, roughly chopped
  • 0.5 yellow onion, finely diced
  • 10 large eggs
  • 2.5 cups (600ml) whole milk
  • 1.5 cups (170g) sharp white cheddar cheese, shredded
  • 1 tsp (5g) smoked paprika
  • 0.5 tsp (2g) nutmeg
  • 1 tsp (6g) sea salt
  • 0.5 tsp (2g) cracked black pepper

Instructions:

  1. Cube the sourdough into 1 inch pieces and spread them evenly into a greased 9x13 baking dish.
  2. In a large skillet, heat the olive oil and add the turkey sausage. Cook 5-7 minutes until browned and crumbly.
  3. Add the diced onion and red bell pepper to the skillet with the sausage. Cook 4 minutes until the onions are translucent and fragrant.
  4. Toss in the chopped spinach and stir for 1 minute until just starting to shrink.
  5. Pour the sausage and vegetable mixture over the bread cubes, then sprinkle the shredded white cheddar on top.
  6. In a large bowl, vigorously whisk the 10 eggs, milk, smoked paprika, nutmeg, salt, and pepper. Note: Whisk until the mixture is slightly frothy to incorporate air.
  7. Evenly pour the egg mixture over the bread and sausage. Use a spatula to gently press the bread down, ensuring every piece is submerged.
  8. Cover with foil and refrigerate for at least 4 hours, or ideally overnight. Note: This allows the bread to fully hydrate.
  9. Preheat your oven to 375°F (190°C). Bake covered for 20 minutes, then remove the foil and bake for another 25 minutes until the center is set and the top is golden and crackling.
  10. Let the casserole sit for 10 minutes. This is crucial for the internal proteins to firm up so you get clean, square slices.