Ingredients:

  • 1 tablespoon (15 ml) olive oil
  • 1 pound (450g) breakfast sausage, casings removed
  • 1 medium yellow onion, chopped (approx. 1 cup/150g)
  • 1 red bell pepper, chopped (approx. 1 cup/150g)
  • 1 green bell pepper, chopped (approx. 1 cup/150g)
  • 4 cups (1 liter) cubed bread (stale bread works best – sourdough, French, or Italian)
  • 2 cups (225g) shredded cheddar cheese
  • 1 cup (115g) shredded Monterey Jack cheese
  • ½ cup (50g) chopped fresh chives or green onions
  • 12 large eggs
  • 2 cups (475 ml) milk
  • 1 teaspoon (5ml) salt
  • ½ teaspoon (2.5ml) black pepper
  • ¼ teaspoon (1.25ml) garlic powder
  • ¼ teaspoon (1.25ml) paprika

Instructions:

  1. Preheat the oven to 350°F (175°C). Lightly grease a 9x13 inch baking dish.
  2. Heat olive oil in a large skillet over medium heat. Brown the sausage, breaking it up with a spoon. Add onion and bell peppers and cook until softened, about 5-7 minutes. Drain off any excess grease.
  3. Spread half of the cubed bread in the prepared baking dish. Top with half of the cooked sausage mixture, then half of the cheddar and Monterey Jack cheeses, and half of the chives or green onions. Repeat layers.
  4. In a large mixing bowl, whisk together the eggs, milk, salt, pepper, garlic powder, and paprika until well combined.
  5. Pour the egg mixture evenly over the casserole. Gently press down on the bread to ensure it is soaked.
  6. Cover with plastic wrap and refrigerate for at least 30 minutes (or up to overnight). This allows the bread to absorb the egg mixture and creates a richer texture.
  7. Uncover and bake for 45-55 minutes, or until the casserole is golden brown and set. A knife inserted into the center should come out clean.
  8. Let the casserole rest for 10 minutes before slicing and serving.