Ingredients:

  • 1 lb bulk pork breakfast sausage
  • 6 cups cubed white bread
  • 2 cups shredded sharp cheddar cheese
  • 12 large eggs
  • 2 cups whole milk
  • 1 tsp salt
  • 1/2 tsp black pepper
  • 1/4 tsp ground nutmeg

Instructions:

  1. Brown the breakfast sausage in a skillet over medium high heat until caramelized and deep brown. Drain excess grease. Note: This creates the flavor base.
  2. Grease a 9x13 inch baking dish and layer the cubed bread across the bottom, then top with the cooked sausage and shredded cheddar cheese.
  3. In a large mixing bowl, whisk together the eggs, whole milk, salt, black pepper, and ground nutmeg until the mixture is smooth and pale yellow.
  4. Pour the egg custard evenly over the bread and sausage layer, pressing down slightly with a spatula to ensure all bread pieces are submerged.
  5. Cover the dish with foil and refrigerate overnight (6 to 12 hours). Note: Do not skip this step or the bread stays dry.
  6. Preheat oven to 350°F (175°C).
  7. Bake covered for 30 minutes until the edges start to pull away from the sides.
  8. Remove foil and bake for an additional 20–25 minutes until the top is golden brown and the center is set.