Ingredients:

  • 1 lb bulk pork sausage
  • 1 small yellow onion, finely diced
  • 2 cloves garlic, minced
  • 1 tsp dried mustard
  • 10 large eggs
  • 2 cups whole milk
  • 1/2 cup heavy cream
  • 4 oz cream cheese, softened
  • 6 cups brioche or sourdough bread, cubed
  • 2 cups sharp cheddar cheese, shredded
  • 1/2 tsp smoked paprika
  • 1/4 cup green onions, sliced
  • 1/2 tsp salt
  • 1/2 tsp black pepper

Instructions:

  1. First, get your oven preheating to 350°F (180°C). While that’s warming up, grab your skillet and brown that 1 lb bulk pork sausage over medium high heat. Use a wooden spoon to break it into small, pebble sized crumbles. When it’s about halfway done, toss in your 1 small yellow onion, finely diced. Cook 5 mins until the onions are translucent and the sausage is deeply browned. At the very last minute, add your 2 cloves of minced garlic and 1 tsp dried mustard.
  2. In a large mixing bowl, crack your 10 large eggs. Pour in the 2 cups whole milk and 1/2 cup heavy cream. Whisk vigorously until the mixture is pale yellow and smooth. Now, whisk in the 1/2 tsp salt, 1/2 tsp black pepper, and 1/2 tsp smoked paprika. The paprika gives it a subtle warmth and a gorgeous golden hue that looks incredible once it comes out of the oven.
  3. Grease your baking dish generously with butter or cooking spray. Spread your 6 cups of cubed bread evenly across the bottom. Scatter the cooked sausage and onion mixture over the bread. Sprinkle on your 2 cups of shredded sharp cheddar cheese. Now, take your 4 oz of softened cream cheese and pinch off small, nickel sized pieces, tucking them into the nooks and crannies. Pour the egg mixture slowly over everything, making sure every piece of bread gets a little soak.
  4. Slide the dish into the center of the oven. Bake 45 mins until the center is set and the top is golden brown. You’ll know it’s done when the casserole has puffed up slightly and doesn't jiggle like liquid when you give the pan a gentle shake. If the top is browning too fast, just tent it loosely with foil for the last 10 minutes.
  5. Let it rest! This is the hardest part, but those 10 minutes of resting allow the custard to fully firm up so you get those clean, beautiful slices. Garnish with your 1/4 cup of sliced green onions right before serving for a pop of freshness.