Ingredients:

  • 1 pound (454g) pork sausage, bulk (such as breakfast sausage)
  • 6 slices bacon, cooked until crispy and crumbled
  • 6 slices white bread, crusts removed, cubed
  • 2 tablespoons (30ml) unsalted butter, melted
  • 8 large eggs
  • 2 cups (473ml) milk
  • 1 cup (236ml) heavy cream
  • 1 teaspoon salt
  • ½ teaspoon black pepper
  • ¼ teaspoon ground nutmeg (optional)
  • 2 cups (226g) shredded cheddar cheese, divided
  • 1/2 cup (75g) chopped green onions for garnish (optional)

Instructions:

  1. Brown the sausage in a large skillet over medium heat, breaking it up as it cooks. Drain off any excess fat. Cook bacon until crispy, drain, and crumble.
  2. Toss the cubed bread with the melted butter. Spread evenly in the bottom of the baking dish.
  3. Sprinkle half of the cheddar cheese over the bread. Top with the cooked sausage and crumbled bacon. Sprinkle with the remaining cheese.
  4. In a large mixing bowl, whisk together the eggs, milk, cream, salt, pepper, and nutmeg (if using).
  5. Pour the egg mixture evenly over the sausage and cheese. Cover the dish with plastic wrap and refrigerate for at least 30 minutes (or overnight for best results).
  6. Preheat oven to 350°F (175°C). Remove the plastic wrap from the casserole dish. Bake for 45-55 minutes, or until the casserole is golden brown and set. A knife inserted into the center should come out clean.
  7. Let the casserole cool for a few minutes before slicing and serving. Garnish with chopped green onions, if desired.