Ingredients:

  • 1 lb ground pork breakfast sausage
  • 1 medium yellow onion, finely diced (150g)
  • 1 bell pepper, diced (120g)
  • 10 large eggs
  • 2 cups whole milk
  • 1/2 cup heavy cream
  • 1 tsp dry mustard powder
  • 1/2 tsp kosher salt
  • 1/2 tsp freshly cracked black pepper
  • 6 cups cubed brioche bread (300g)
  • 2 cups shredded sharp cheddar cheese (225g)
  • 1 tbsp fresh parsley or chives for garnish

Instructions:

  1. In a large non-stick skillet over medium-high heat, brown the ground sausage, breaking it into small crumbles until no pink remains and it develops a crispy exterior.
  2. Add the diced onions and bell peppers to the skillet during the last 3 minutes of cooking. Sauté until softened. Drain excess grease, leaving a thin coating for flavor.
  3. In a large mixing bowl, whisk the 10 eggs vigorously. Incorporate the milk, heavy cream, dry mustard powder, salt, and black pepper until well combined.
  4. Grease a 9x13 inch baking dish. Layer the cubed brioche bread, the sausage and vegetable mixture, and the shredded cheddar cheese evenly.
  5. Pour the custard mixture over the bread and sausage layers. Cover the dish with aluminum foil and refrigerate for 8 to 12 hours.
  6. Preheat oven to 350°F (175°C). Bake the covered casserole for 30 minutes, then remove foil and bake for an additional 15 minutes until the top is golden brown and the eggs are set. Garnish with fresh herbs.