by Tracey Heller
Servings 6-8 / Prep time 30 min / Bake time 45 min
What you’ll need:
1 lb breakfast sausage
8 pieces bacon, cooked and crumbled
8 large eggs
2 2/3 cups whole milk
1 1/2 tsp salt
1 1/2 tsp ground dry mustard
1 tsp dried parsley
1/4 tsp black pepper
1/4 tsp paprika
3/4 loaf Italian bread, cubed into 1/2” pieces
1 cup shredded cheddar cheese
1/2 cup shredded Gruyere cheese
Minced fresh parsley, for garnish
Chopped fresh chives, for garnish
Dollop sour cream, for garnish
DIRECTIONS:
In a large skillet, brown and crumble sausage until cooked. Drain and set aside.
Cube Italian bread into 1/2” pieces, then set aside. Combine shredded cheddar and Gruyere
cheeses, then set aside.
In large mixing bowl, add eggs, milk, salt, dry mustard, dried parsley, black pepper and paprika. Whisk until combined.
Add cubed bread pieces to bottom of 3 quart casserole dish or 9x13” baking pan. Top with crumbled sausage, bacon, and 3/4 of the cheeses. Pour eggs over the top, and gently push any un-soaked bread down into the custard. Sprinkle with remaining shredded cheeses.
Cover pan with foil and refrigerate overnight.
Remove from refrigerator and let sit at room temperature while oven preheats to 350 degrees F. Bake uncovered for 45 min.
Serve hot, topped with garnishes if desired.