Ingredients:

  • 1 lb (450 g) mild lean turkey breakfast sausage
  • 75 g diced red bell pepper (about 1 small pepper)
  • 225 g day-old white bread, cut into 1-inch cubes (about 8 oz)
  • 115 g shredded sharp cheddar cheese (about 4 oz)
  • 10 large eggs (500 g), shelled
  • 480 ml 2% milk
  • 1 tsp dry mustard powder
  • 1/2 tsp fine salt
  • 1/2 tsp ground black pepper
  • 1 tbsp (14 g) unsalted butter, softened, for greasing the dish

Instructions:

  1. Crumble the sausage into a cold 12-inch skillet and add the diced red pepper. Cook over medium-high heat for about 8 minutes, stirring often, until the sausage is well browned with no pink remaining and the pepper is tender.
  2. Pour off the excess fat. Blot the mixture with paper towels. Let it cool for 10 minutes.
  3. Grease the 9x13-inch baking dish with the softened butter.
  4. Spread the bread cubes evenly across the bottom of the dish. Scatter the cooled sausage mixture and the shredded cheddar over the top.
  5. In a large bowl, whisk the eggs, 2% milk, dry mustard, fine salt and ground black pepper until smooth with no streaks of white.
  6. Pour the custard slowly over the layers. Press the bread cubes gently with a spatula so they are submerged.
  7. Cover the dish tightly with foil and refrigerate for at least 8 hours or overnight.
  8. Preheat the oven to 350°F (180°C). Let the dish sit at room temperature while the oven heats, about 15 minutes.
  9. Bake the dish covered with foil for 30 minutes.
  10. Remove the foil and bake for another 20 to 25 minutes. The casserole is done when the top is golden and lightly puffed, the center no longer jiggles when the dish is gently shaken, and an instant-read thermometer inserted into the center reads 160°F (71°C).
  11. Let the casserole rest for 10 minutes. Cut it into 6 squares.