1poundbreakfast sausagecasings removed; I like pork best but turkey can also be used
1/2teaspoonsmoked paprikaOR regular
2cupsshredded cheddar cheese
6thick slicessourdough breadtoasted and sliced into 1 inch cubes
yellow pepper and scallionto serve (optional)
Grease a 9x13 inch square baking dish or spray with cooking spray.
In a large skillet over medium-high heat, brown the sausage. Stir regularly to break up any lumps. Season with smoked paprika. Remove from the heat and set aside.
Mix milk, eggs, mustard and Worcestershire sauce together in a large bowl. Stir in the remaining ingredients and the browned sausage, pour into the prepared baking dish and cover with foil. Refrigerate overnight or at least 6 hours.
When ready to bake, preheat the oven to 350°F. Bake the casserole covered for 45 minutes before reducing the heat to 325°F to finish baking uncovered for 15 minutes or until set.
Leave to cool for 5 minutes before serving with your favorite toppings!
If you don't want to use pork sausage, feel free to use turkey sausage instead.
When you assemble the bake, make sure all the bread is soaking in milk/egg mixture. It doesn't have to be completely submerged, but all bread pieces should be in contact with the liquid.
I enjoy the taste of smoked paprika in this dish, but if you don't have it/don't like it that's completely fine. Just use regular paprika powder!
If you're looking to add more flavor, I suggest adding 1/4 teaspoon each garlic and onion powder.