Ingredients:

  • 1 lb bulk pork breakfast sausage
  • 1 small yellow onion, finely diced
  • 1 red bell pepper, diced
  • 2 cloves garlic, minced
  • 6 cups cubed sourdough bread, 1-inch pieces
  • 8 large eggs, room temperature
  • 2 cups whole milk
  • 1 cup heavy cream
  • 1 tsp dry mustard powder
  • 1/2 tsp freshly grated nutmeg
  • 1.5 cups sharp white cheddar, freshly grated
  • 0.5 cup Gruyère cheese, freshly grated
  • 2 tbsp fresh chives, minced

Instructions:

  1. In a large cast iron skillet over medium-high heat, brown the pork sausage. Use a wooden spoon to break into small crumbles until it reaches a deep mahogany color. Remove the meat and set aside, reserving 1 tablespoon of fat in the pan.
  2. Sauté the diced onions and red bell peppers in the reserved fat until translucent and the edges are slightly charred. Add minced garlic in the last 60 seconds of cooking.
  3. Generously butter a 9x13-inch ceramic baking dish. Place the toasted sourdough cubes into the dish in an even layer.
  4. In a large mixing bowl, whisk together the 8 eggs, whole milk, heavy cream, dry mustard powder, and nutmeg until fully integrated.
  5. Distribute the cooked sausage, sautéed vegetables, and 1.5 cups of the cheese mixture over the bread cubes. Pour the egg custard evenly over the top.
  6. Cover and refrigerate for a minimum of 8 hours or overnight to allow the bread to hydrate.
  7. Preheat oven to 350°F (175°C). Top the casserole with the remaining cheese and bake for 45 minutes until the center is set and the top is golden brown. Garnish with fresh chives before serving.