Ingredients:

  • 1 lb lean turkey breakfast sausage
  • 150g yellow onion, finely diced
  • 120g red bell pepper, diced
  • 2 cloves garlic, minced
  • 8 large pasture-raised eggs
  • 2 cups whole milk
  • 1 tsp dry mustard powder
  • 400g sourdough bread, cut into 1-inch cubes and toasted
  • 170g sharp white cheddar cheese, shredded
  • 1/2 tsp sea salt
  • 1/2 tsp cracked black pepper
  • 2 tbsp fresh chives, minced

Instructions:

  1. Over medium-high heat, brown the turkey sausage in a 12-inch non-stick skillet. Break into small crumbles until a mahogany-colored crust develops.
  2. Add the diced onions and red bell peppers to the skillet. Sauté until onions are translucent and pepper edges are slightly blistered. Stir in minced garlic for the final 30 seconds, then remove from heat.
  3. Grease a 9x13 inch ceramic or glass baking dish. Spread the toasted sourdough cubes evenly across the bottom.
  4. Top the bread with the warm sausage and vegetable mixture. Sprinkle 1 cup (approx. 115g) of the shredded sharp white cheddar over the top and toss lightly to integrate.
  5. In a large mixing bowl, whisk together the eggs, milk, dry mustard powder, sea salt, and black pepper until well combined and slightly aerated.
  6. Pour the custard mixture evenly over the bread and sausage. Cover the dish tightly and refrigerate for at least 6 hours, or overnight, to allow for hydration and flavor infusion.
  7. Preheat your oven to 375°F (190°C). Remove the cover from the dish and sprinkle the remaining cheddar cheese on top.
  8. Bake for 45 minutes, or until the center is set and the top is golden brown and puffy. Garnish with fresh chives before slicing.