Ingredients:

  • 1 lb breakfast sausage
  • 12 large eggs
  • 2 cups whole milk
  • 1/2 cup heavy cream
  • 2 cups sharp cheddar cheese, freshly grated
  • 1 tsp dry mustard powder
  • 1/2 tsp smoked paprika
  • 1/2 tsp kosher salt
  • 1/2 tsp fresh cracked black pepper
  • 6 cups sourdough bread, cubed into 1-inch pieces
  • 1/2 cup scallions, thinly sliced

Instructions:

  1. Place the breakfast sausage in a cold 12-inch skillet and turn the heat to medium-high. Break it into bite-sized chunks and allow it to sit undisturbed for 3 minutes to develop a mahogany-colored crust. Once crispy and fully cooked, drain excess fat while keeping the browned bits in the pan.
  2. In a large mixing bowl, whisk the 12 eggs vigorously for 60 seconds until no streaks remain. Whisk in the whole milk, heavy cream, dry mustard powder, smoked paprika, salt, and pepper until well combined and aerated.
  3. Grease a 9x13 inch baking dish. Layer the sourdough cubes, seared sausage, and 1.5 cups of the cheddar cheese. Pour the egg custard mixture over the top. Use a spatula to press the bread down, ensuring every piece is submerged, and let rest for 15 minutes to allow the sourdough to absorb the liquid.
  4. Preheat oven to 375°F (190°C). Top the casserole with the remaining 0.5 cups of cheese and the sliced scallions. Bake for 45 minutes until the center is set and the edges are golden brown and crispy.