Ingredients:

  • 1 lb Bulk Pork Sausage
  • 0.5 cup Yellow onion, finely diced
  • 1 small Green bell pepper, diced
  • 6 cups Cubed sourdough bread
  • 2 cups Sharp cheddar cheese, freshly grated
  • 8 Large eggs
  • 2 cups Whole milk
  • 1 tsp Dry mustard powder
  • 0.5 tsp Smoked paprika
  • 0.5 tsp Salt
  • 0.25 tsp Black pepper

Instructions:

  1. Cook the 1 lb bulk pork sausage in a large skillet over medium high heat until no pink remains and edges are crispy. Add the 0.5 cup diced yellow onion and 1 diced green bell pepper to the sausage fat. Drain the mixture thoroughly on paper towels to remove excess fat.
  2. Grease a 9x13 inch baking dish lightly and spread the 6 cups of sourdough cubes evenly across the bottom. Pour the cooked sausage, onions, and peppers over the bread, then top with 2 cups of freshly grated sharp cheddar.
  3. In your large bowl, beat the 8 eggs with the 2 cups of whole milk, 1 tsp dry mustard, 0.5 tsp smoked paprika, 0.5 tsp salt, and 0.25 tsp black pepper.
  4. Pour the egg mixture over the layers, ensuring every piece of bread gets a little soak. Cover and refrigerate for at least 30 minutes, though 8 hours is better for a deeper soak.
  5. Preheat oven to 350°F (175°C). Bake for 50 minutes until the center is set and the top is golden brown.