Ingredients:

  • 1 lb bulk pork sausage
  • 1 small yellow onion, finely diced
  • 1 red bell pepper, finely diced
  • 6 cups cubed sourdough bread
  • 1 tbsp unsalted butter
  • 10 large eggs
  • 2 cups whole milk
  • 0.5 cup heavy cream
  • 1 tsp dry mustard powder
  • 0.5 tsp smoked paprika
  • 1 tsp kosher salt
  • 0.5 tsp freshly cracked black pepper
  • 2 cups sharp cheddar cheese, freshly shredded
  • 0.25 cup fresh chives, minced

Instructions:

  1. Place a 12-inch skillet over medium-high heat. Add the pork sausage, breaking it into small crumbles. Let the meat sit until a dark brown crust forms, then add the diced onions and peppers. Sauté until vegetables are translucent and sausage is fully browned.
  2. Use a slotted spoon to transfer the sausage and vegetable mixture to a paper-towel-lined plate to drain excess fat.
  3. Thoroughly grease a 9x13 inch baking dish with 1 tablespoon of unsalted butter. Evenly distribute the cubed sourdough bread (or hash browns) into the bottom of the dish.
  4. In a large stainless steel mixing bowl, whisk together the 10 eggs, whole milk, heavy cream, dry mustard, smoked paprika, kosher salt, and black pepper until a smooth custard emulsion forms.
  5. Layer the cooked sausage mixture over the bread cubes, followed by the shredded cheddar cheese. Pour the custard mixture evenly over the entire dish.
  6. Cover and refrigerate for at least 30 minutes to allow the bread to absorb the custard. When ready to bake, preheat oven to 350°F (180°C) and bake for 45 minutes or until the center is set and the top is golden brown. Garnish with minced chives before serving.