Ingredients:

  • 1 lb bulk beef sausage
  • 1 tbsp olive oil
  • 3 cups cubed day-old biscuits
  • 2 cups shredded frozen hash browns, thawed
  • 1 cup diced red bell pepper
  • 1 cup diced green bell pepper
  • 8 large eggs
  • 2 cups whole milk
  • 1/2 cup heavy cream
  • 1 tsp salt
  • 1/2 tsp black pepper
  • 1/4 tsp white pepper
  • 2 cups shredded sharp cheddar cheese
  • 1 tbsp fresh parsley, chopped
  • 1/4 tsp ground nutmeg

Instructions:

  1. Heat olive oil in a large non-stick skillet over medium-high heat; brown the beef sausage until mahogany-colored and crumbly, then drain excess fat.
  2. In a 9x13 inch baking dish, layer the cubed biscuits, followed by the thawed hash browns and the diced red and green bell peppers.
  3. Sprinkle the browned beef sausage evenly across the top of the vegetable and bread layers.
  4. In a large mixing bowl, whisk together the eggs, whole milk, heavy cream, salt, black pepper, white pepper, and nutmeg until completely homogenous and frothy.
  5. Pour the custard slowly over the assembled layers in the baking dish, pressing down gently with a spatula to ensure every piece of bread is submerged.
  6. Top the casserole with the shredded cheddar cheese and fresh parsley.
  7. Cover the dish tightly with foil and refrigerate for 8 hours or overnight.
  8. Preheat the oven to 180°C (350°F).
  9. Bake the casserole covered with foil for 30 minutes.
  10. Remove the foil and bake for an additional 30 minutes until the top is golden-brown and the center reaches an internal temperature of 74°C (165°F) and no longer jiggles.
  11. Remove from the oven and let the dish rest for 10 minutes before slicing into 9 squares.