Savory sausage, eggs, and cheddar baked with bread for a crowd-pleasing, make-ahead breakfast favorite.
# Components:
→ Meats
01 - 1 pound breakfast sausage (pork or turkey), casings removed
→ Aromatics and Vegetables
02 - 1 medium onion, finely chopped
03 - 1 red bell pepper, diced
→ Bread Base
04 - 6 cups day-old bread, cut into 1-inch cubes (white, whole wheat, or sourdough)
→ Dairy and Eggs
05 - 2 cups shredded sharp cheddar cheese
06 - 2 cups whole milk
07 - 8 large eggs
→ Seasonings
08 - 1 teaspoon salt
09 - 1/2 teaspoon freshly ground black pepper
10 - 1/4 teaspoon garlic powder
11 - 1/4 teaspoon dried thyme (optional)
→ For Greasing
12 - 1 tablespoon unsalted butter or nonstick spray
# Directions:
01 - Preheat your oven to 350°F (175°C). Thoroughly grease a 9x13-inch baking dish with butter or nonstick spray.
02 - In a large skillet over medium heat, cook the sausage, breaking it into crumbles with a spoon, until it is fully browned and cooked through, approximately 7 minutes. Transfer the cooked sausage to a plate lined with paper towels to drain excess fat.
03 - Using the same skillet, sauté the chopped onion and diced bell pepper until they soften, about 5 minutes. Remove the skillet from the heat.
04 - In a large mixing bowl, vigorously whisk together the eggs, whole milk, salt, black pepper, garlic powder, and dried thyme (if using) until well combined.
05 - Evenly distribute the bread cubes in the prepared baking dish. Layer the cooked sausage and sautéed vegetables over the bread. Sprinkle 1 1/2 cups of the shredded cheddar cheese on top.
06 - Pour the whisked egg mixture evenly over the entire casserole. Gently press down on the bread cubes to ensure they absorb the liquid. Distribute the remaining 1/2 cup of cheddar cheese over the top layer.
07 - Bake the casserole uncovered for 40–45 minutes, or until it is puffed, displays a golden-brown hue, and is set in the center. Allow the casserole to cool for 10 minutes before slicing and serving.
