Ingredients:

  • 1 lb ground pork breakfast sausage
  • 10 cups sourdough bread, cut into 1-inch cubes
  • 2 cups sharp cheddar cheese, freshly shredded
  • 1/2 cup green onions, thinly sliced
  • 8 large eggs
  • 2 cups whole milk
  • 1 cup heavy cream
  • 1 tsp dry mustard powder
  • 1/2 tsp smoked paprika
  • 1 tsp kosher salt
  • 1/2 tsp black pepper, freshly cracked
  • 2 tbsp fresh parsley, chopped

Instructions:

  1. In a large skillet over medium-high heat, brown the pork sausage for 8–10 minutes until no pink remains. Drain excess fat on a paper towel. Grease a 13x9 inch baking dish with butter.
  2. Place sourdough cubes in the prepared dish. Distribute the cooked sausage and 1.5 cups of cheddar cheese over the bread. Whisk eggs, milk, cream, mustard powder, smoked paprika, salt, and pepper in a bowl. Pour over the bread and press down to submerge.
  3. Cover the dish tightly with foil or plastic wrap. Refrigerate for at least 6 hours, ideally 12 hours, to allow for full starch hydration.
  4. Preheat oven to 375°F (190°C). Remove casserole from fridge 30 minutes before baking. Bake covered for 30 minutes. Remove foil, sprinkle with remaining 1/2 cup cheese, and bake for 20 minutes until golden and the center is set.
  5. Garnish with fresh parsley and optional red pepper flakes before serving.