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.