Ingredients:

  • 1 lb (450 g) bulk turkey breakfast sausage
  • 1 cup (150 g) red bell pepper, diced
  • ½ cup (75 g) yellow onion, finely diced
  • 1 tbsp (14 g) olive oil
  • 6 cups (300 g) sourdough or French bread, cut into 1-inch cubes
  • 2 cups (225 g) sharp cheddar cheese, shredded
  • ½ tsp (3 g) kosher salt
  • 10 large eggs (500 g)
  • 2 cups (480 ml) whole milk
  • 1 tbsp (15 g) Dijon mustard
  • ½ tsp (1 g) cayenne pepper
  • ½ tsp (3 g) black pepper
  • ¼ tsp (1 g) dried mustard powder

Instructions:

  1. Grease a 9x13 inch (23x33 cm) baking dish thoroughly.
  2. Heat the olive oil in a large skillet over medium-high heat.
  3. Add the turkey breakfast sausage and break it apart with a spoon. Cook until browned and no longer pink, and the internal temperature reaches 165°F (74°C).
  4. Stir in the onion and red bell pepper. Sauté 3-5 minutes until softened and fragrant.
  5. Drain the excess grease from the skillet.
  6. Spread the bread cubes evenly across the bottom of the greased dish.
  7. Sprinkle the cheddar cheese and kosher salt over the bread.
  8. Top with the cooked sausage and vegetable mixture, distributing it evenly.
  9. In a large mixing bowl, whisk the eggs, whole milk, Dijon mustard, cayenne pepper, black pepper, and dried mustard powder until completely smooth with no streaks of egg white.
  10. Pour the custard slowly over the layers. Press the bread down gently with a spatula so all cubes are saturated.
  11. Cover the dish tightly with aluminum foil and refrigerate for at least 4 hours (preferably 12-24 hours).
  12. Preheat the oven to 350°F (180°C).
  13. Remove the foil and bake for 45-50 minutes, until the top is golden brown and the center is set. The center should not jiggle when shaken and should reach 160°F (71°C).