Ingredients:

  • 1 lb ground pork breakfast sausage
  • 6 cups cubed sourdough bread (approx. 300g)
  • 1 tbsp unsalted butter
  • 10 large eggs
  • 2 cups whole milk
  • 1/2 cup heavy cream
  • 1 tsp dry mustard powder
  • 1/2 tsp smoked paprika
  • 1 tsp kosher salt
  • 1/2 tsp freshly cracked black pepper
  • 2 cups sharp cheddar cheese, freshly shredded
  • 1/2 cup green onions, thinly sliced
  • 1/2 cup red bell pepper, finely diced

Instructions:

  1. Place a large skillet over medium-high heat. Add the ground pork sausage, breaking it into small crumbles. Cook for 8–10 minutes until deeply browned and no longer pink. Drain excess fat on a paper towel-lined plate.
  2. Grease a 9x13 inch baking dish with 1 tablespoon of unsalted butter. Layer the sourdough bread cubes, browned sausage, and 1.5 cups of the shredded cheddar cheese into the dish.
  3. In a large mixing bowl, whisk together the eggs, whole milk, heavy cream, dry mustard, smoked paprika, kosher salt, and black pepper until the mixture is completely homogenous.
  4. Pour the egg mixture evenly over the bread layers. Press down lightly with a spatula to ensure all bread is submerged and begins to hydrate.
  5. Let the casserole rest for at least 20 minutes at room temperature (or cover and refrigerate for 4 to 12 hours for an overnight bake).
  6. Preheat your oven to 375°F (190°C). Remove any foil, then sprinkle the remaining 0.5 cup of cheese and diced red bell peppers on top.
  7. Bake for 40–45 minutes. The casserole is done when it has puffed up, the edges are golden brown, and the center is set with only a slight jiggle.