Ingredients:

  • 1 lb pork breakfast sausage
  • 1/2 cup yellow onion, diced
  • 1 bell pepper, finely diced
  • 10 large eggs
  • 1 cup whole milk
  • 1/2 cup heavy cream
  • 1 tsp dry mustard powder
  • 1/2 tsp smoked paprika
  • 1/2 tsp salt
  • 1/2 tsp black pepper
  • 6 cups sourdough bread, cubed
  • 2 cups sharp cheddar cheese, shredded

Instructions:

  1. Brown the sausage in a large cast-iron skillet over medium-high heat until deep mahogany brown. Add onions and bell peppers during the last 3 minutes of cooking. Drain excess fat thoroughly.
  2. In a large mixing bowl, vigorously whisk eggs, whole milk, heavy cream, mustard powder, smoked paprika, salt, and pepper for 60 seconds to incorporate air. Fold in 1 cup of the shredded cheddar cheese.
  3. Place sourdough bread cubes into a greased 9x13 inch baking dish. Evenly distribute the cooked sausage and vegetable mixture over the bread.
  4. Pour the egg and cream custard evenly over the ingredients. Allow the dish to sit at room temperature for 15 minutes to hydrate the bread while preheating the oven to 375°F (190°C).
  5. Top with the remaining 1 cup of cheddar cheese and bake for 25 minutes until the center is set and the top is golden-brown and crisp.