Sausage and Egg Casserole

Instructions

1. 1

   Cook the sausage and vegetables.

   • In a large skillet over medium-high heat, cook 1 lb breakfast sausage (mild or hot, casing removed), breaking it apart with a spoon, until browned, about 5-7 minutes.
   • Add 1 medium chopped onion and 1 medium chopped green bell pepper to the skillet. Cook until softened, about 3-4 minutes.
   • Drain off any excess grease from the skillet and set the mixture aside.
2. 2

   Assemble the casserole layers.

   • Grease a 9x13 inch baking dish with 1 tbsp butter.
   • Arrange 6 slices stale or lightly toasted bread, cut into 1-inch cubes, in an even layer at the bottom of the dish.
   • Sprinkle the cooked sausage and vegetable mixture evenly over the bread.
   • Top with 1.5 cups of the shredded sharp cheddar cheese, reserving the rest for later.
3. 3

   Prepare and add the egg mixture.

   • In a large bowl, whisk together 10 large eggs, 2 cups whole milk, 1 tsp dry mustard powder, 1 tsp salt, and 0.5 tsp freshly ground black pepper until well combined.
   • Carefully and slowly pour the egg mixture over the layers in the baking dish, ensuring the bread is evenly saturated.
4. 4

   Chill the casserole (optional but recommended).

   • Cover the dish with plastic wrap or foil.
   • Refrigerate for at least 4 hours or overnight. This allows the bread to soak up the egg mixture, creating a custard-like texture.
5. 5

   Bake the casserole.

   • Preheat your oven to 350°F (175°C). If the casserole was refrigerated, let it sit at room temperature for 20-30 minutes while the oven heats up.
   • Uncover the dish and sprinkle the remaining 0.5 cup of cheese on top.
   • Bake for 40-50 minutes, or until the center is set (a knife inserted in the middle comes out clean) and the top is golden brown.
6. 6

   Rest and serve.

   • Let the casserole rest for 10 minutes before slicing and serving. This helps it hold its shape.