Ingredients:

  • 2 lbs ground pork breakfast sausage
  • 1 large yellow onion, finely diced
  • 1 red bell pepper, diced
  • 3 cloves garlic, minced
  • 12 large grade A eggs
  • 2 cups whole milk
  • 1 cup heavy cream
  • 1 tbsp Dijon mustard
  • 1 tsp kosher salt
  • 1/2 tsp freshly ground black pepper
  • 1/4 tsp cayenne pepper
  • 1 lb stale sourdough bread, cut into 1-inch cubes
  • 3 cups sharp white cheddar cheese, freshly shredded
  • 2 tbsp fresh chives, minced

Instructions:

  1. Heat oven to 375°F (190°C) and grease your 9x13 inch baking dish. Note: Using butter instead of oil spray adds a better crust to the bottom.
  2. Sauté 2 lbs ground pork breakfast sausage in a large skillet over medium high heat until no pink remains and edges are crispy.
  3. Add the diced yellow onion and red bell pepper to the sausage fat. Cook 5 minutes until onions are translucent.
  4. Stir in the 3 cloves of minced garlic. Cook 1 minute until fragrant but not brown.
  5. Cut 1 lb sourdough into 1 inch cubes and place them in the prepared baking dish.
  6. Combine 12 eggs, 2 cups whole milk, 1 cup heavy cream, 1 tbsp Dijon, and spices. Whisk until the mixture is a pale, uniform yellow.
  7. Scatter the sausage mixture and 3 cups of shredded white cheddar over the bread cubes.
  8. Pour the egg mixture evenly over everything. Press down with a spatula to submerge the bread.
  9. Place in the oven for 45 minutes until the top is golden and the center doesn't wobble.
  10. Let the dish sit for 5 minutes before sprinkling with 2 tbsp fresh chives and slicing.