Ingredients:

  • 1 lb Bulk Pork Breakfast Sausage
  • 12 Large Eggs
  • 6 cups Cubed Sourdough Bread
  • 2 cups Whole Milk
  • 1 tsp Dry Mustard Powder
  • 0.5 tsp Smoked Paprika
  • 0.5 tsp Sea Salt
  • 0.5 tsp Cracked Black Pepper
  • 2 cups Sharp Cheddar Cheese, freshly grated
  • 0.25 cup Fresh Chives, finely minced

Instructions:

  1. Sauté 1 lb bulk pork sausage in a skillet over medium high heat until browned and crumbly. Note: Don't drain the fat unless it's excessive; that's where the flavor lives.
  2. Spread 6 cups cubed sourdough bread into a greased 9x13 inch baking dish.
  3. Distribute the cooked sausage evenly over the bread cubes.
  4. Sprinkle 2 cups freshly grated sharp cheddar over the sausage and bread.
  5. In a large bowl, beat 12 large eggs with 2 cups whole milk, 1 tsp dry mustard, 0.5 tsp smoked paprika, 0.5 tsp sea salt, and 0.5 tsp black pepper until completely combined.
  6. Pour the egg mixture slowly over the bread and meat, ensuring every cube is touched by liquid.
  7. Press down on the bread cubes with a spatula until they are submerged. Note: This ensures no dry, hard bits of bread after baking.
  8. Place in a preheated 350°F (180°C) oven for 45 minutes until the center is set and the top is golden and bubbling.
  9. Let the casserole sit for 10 minutes before slicing. Note: This allows the custard to fully set so the slices hold their shape.
  10. Sprinkle with 0.25 cup finely minced fresh chives just before serving.