Ingredients:

  • 1 lb ground pork breakfast sausage
  • 8 cups cubed day-old French or sourdough bread (1-inch cubes)
  • 2 cups sharp cheddar cheese, freshly shredded
  • 4 oz full-fat cream cheese, chilled and cubed small
  • 10 large eggs
  • 2.5 cups whole milk
  • 1 tbsp Dijon mustard
  • 1 tsp kosher salt
  • 1/2 tsp black pepper, freshly ground
  • 1/2 tsp garlic powder
  • 1/4 cup fresh chives, finely sliced

Instructions:

  1. In a large skillet over medium-high heat, cook the ground sausage until browned and no longer pink (8–10 minutes). Drain excess fat thoroughly on a paper-towel-lined plate.
  2. Grease a 9x13 inch baking dish. Spread cubed bread evenly on the bottom, then top with browned sausage, shredded cheddar, and cubes of cream cheese.
  3. In a large bowl, whisk eggs, milk, Dijon mustard, salt, pepper, and garlic powder until smooth. Pour evenly over the bread and sausage mixture.
  4. Cover the dish tightly with foil and refrigerate for at least 4 hours or overnight to allow the bread to hydrate.
  5. Preheat oven to 375°F (190°C). Remove casserole from the fridge. Bake covered with foil for 20 minutes, then remove the foil and continue baking until the center is set and the top is golden (approximately 30 additional minutes).