Ingredients:

  • 1 lb bulk breakfast sausage
  • 0.5 lb Italian sausage, casings removed
  • 20 oz frozen shredded hash browns, thawed and dried
  • 1 small yellow onion, finely diced
  • 1 red bell pepper, finely diced
  • 10 large eggs
  • 2 cups whole milk
  • 0.5 cup heavy cream
  • 1 tsp kosher salt
  • 0.5 tsp black pepper
  • 0.25 tsp ground nutmeg
  • 4 cups brioche bread, cut into 1-inch cubes
  • 2 cups sharp cheddar cheese, shredded
  • 1 cup Monterey Jack cheese, shredded
  • 2 tbsp fresh chives, minced

Instructions:

  1. In a large skillet over medium-high heat, brown the breakfast sausage and Italian sausage, breaking the meat into small crumbles until deeply browned and sizzling.
  2. Add the diced onions and bell peppers to the skillet. Sauté until the vegetables are softened and onions are translucent.
  3. Drain excess fat from the meat mixture and set aside to cool slightly.
  4. In a large mixing bowl, whisk together the eggs, whole milk, heavy cream, salt, black pepper, and nutmeg until no yellow streaks remain.
  5. Grease a 9x13-inch baking dish heavily with butter. Spread the dried hash browns across the bottom, then layer the sausage mixture and the brioche cubes.
  6. Stir 2 cups of the cheese directly into the egg mixture before pouring. This ensures cheese is throughout the dish, not just on top.
  7. Pour the egg and milk custard evenly over the entire dish. Use a spatula to gently press down on the bread cubes so they are all submerged.
  8. Cover tightly and refrigerate for at least 4 hours, or ideally overnight.
  9. Preheat oven to 375°F (190°C). Remove the foil and sprinkle the remaining cup of cheese on top. Bake the casserole for 50 minutes until the top is golden brown and the center passes the jiggle test (set but slightly tremulous).
  10. Garnish with fresh chives and allow to rest for 10 minutes before slicing.