Ingredients:

  • 8 cups (about 10–12 oz / 280–340 g) cubed day-old crusty bread (sourdough, French, or country loaf), roughly 1-inch / 2.5 cm cubes
  • 1 lb (450 g) bulk breakfast sausage (mild or spicy; remove casings if using links)
  • 1 medium yellow onion, finely chopped (about 1 cup / 150 g)
  • 1 medium red bell pepper, seeded and diced (about 1 cup / 150 g)
  • 1 cup (100 g) baby spinach or kale, roughly chopped (optional)
  • 1–2 cloves garlic, minced
  • 8 large eggs
  • 2 cups (480 ml) whole milk (or 2% milk)
  • 1/2 cup (120 ml) plain Greek yogurt or sour cream (optional)
  • 1 teaspoon (5 g) Dijon mustard (optional)
  • 1 teaspoon (5 g) kosher salt
  • 1/2 teaspoon (2.5 g) freshly ground black pepper
  • 1/2 teaspoon (1.5 g) dried thyme or 1 teaspoon fresh thyme leaves (optional)
  • Pinch of ground nutmeg (optional)
  • 2 cups (about 8 oz / 225 g) shredded sharp cheddar (or cheddar + Monterey Jack blend)
  • 2 tablespoons (30 g) grated Parmesan (optional, for top)
  • 2 tablespoons (30 g) unsalted butter, melted (optional — drizzle for browning)
  • 2 tablespoons minced fresh parsley or chives (optional garnish)

Instructions:

  1. Preheat oven to 350°F (175°C). Lightly grease a 9x13-inch (23x33 cm) baking dish with butter or nonstick spray.
  2. Brown the sausage in a large skillet over medium heat, breaking into bite-size pieces; cook until no longer pink and starting to brown, about 6–8 minutes. Drain excess fat, leaving about 1 tablespoon if desired.
  3. Add chopped onion and diced red bell pepper to the skillet and sauté until softened and slightly caramelized, about 4–6 minutes. Add minced garlic and chopped spinach or kale and cook until wilted, 1–2 minutes. Season lightly with salt and pepper and remove from heat.
  4. Scatter the cubed bread evenly in the prepared baking dish.
  5. Distribute the cooked sausage and vegetable mixture evenly over the bread. Sprinkle 1½ cups (170 g) of the shredded cheddar over the top and reserve the remaining cheese.
  6. In a large bowl, whisk together the eggs, milk, Greek yogurt or sour cream (if using), Dijon mustard (if using), kosher salt, black pepper, thyme and nutmeg until combined and slightly frothy.
  7. Pour the egg mixture evenly over the bread and sausage, pressing gently so the bread absorbs the custard. Let rest 20–30 minutes if time allows, or cover and refrigerate up to 8 hours for make-ahead.
  8. Sprinkle the remaining 1/2 cup (55 g) cheddar and the Parmesan over the top; optionally drizzle melted butter. Bake uncovered at 350°F (175°C) for 40–45 minutes until set and golden. Center should be just set; a knife should come out mostly clean. Internal temperature should reach at least 160°F (71°C) for food safety.
  9. Remove from oven and let rest 10 minutes before slicing. Garnish with minced fresh parsley or chives and serve warm.