Ingredients:

  • 1 lb lean turkey sausage
  • 1 large shallot, finely minced
  • 1 red bell pepper, diced
  • 2 cups baby spinach, chopped
  • 10 large eggs
  • 1 cup whole milk
  • 0.5 cup plain non-fat Greek yogurt
  • 1 tsp dry mustard powder
  • 0.5 tsp nutmeg
  • 0.5 tsp sea salt
  • 0.5 tsp cracked black pepper
  • 8 cups sourdough bread, cubed into 1-inch pieces
  • 1.5 cups sharp white cheddar, freshly grated
  • 0.25 cup fresh chives, snipped

Instructions:

  1. Preheat oven to 350°F. Spread sourdough cubes on a rimmed baking sheet and toast for 10 minutes until dry and crisp. Lightly grease a 9x13-inch ceramic baking dish with olive oil.
  2. In a large non-stick skillet over medium-high heat, brown the turkey sausage until fully cooked. Add the minced shallot and diced red bell pepper, sautéing until the shallots are translucent.
  3. Stir the chopped baby spinach into the skillet at the last minute just until wilted, then remove from heat.
  4. In a large stainless steel mixing bowl, whisk together the eggs, whole milk, Greek yogurt, dry mustard powder, nutmeg, sea salt, and black pepper until fully emulsified.
  5. Layer the toasted sourdough cubes, the sausage and vegetable mixture, and the grated sharp white cheddar in the prepared 9x13 dish.
  6. Pour the egg custard mixture evenly over the layers. Sprinkle with fresh chives.
  7. Cover the dish and refrigerate for at least 8 hours or overnight to allow the bread to hydrate.
  8. Bake at 350°F for 45 minutes or until the center is set and the top is golden brown and puffy.