01 -
In a large skillet over medium heat, cook the breakfast sausage until evenly browned and crumbled. Drain excess fat.
02 -
Add chopped onion, green bell pepper, and red bell pepper to the skillet. Sauté for 3-4 minutes until just softened.
03 -
Grease a 9 x 13-inch baking dish with butter or non-stick spray.
04 -
Arrange the cubed white bread evenly in the bottom of the prepared baking dish.
05 -
Spread the cooked sausage and sautéed vegetables over the layer of bread.
06 -
Sprinkle shredded cheddar cheese evenly across the top.
07 -
In a mixing bowl, whisk together the eggs, whole milk, salt, and ground black pepper until fully combined.
08 -
Pour the egg mixture evenly over the contents of the baking dish, ensuring all bread is moistened.
09 -
Cover the dish tightly with plastic wrap and refrigerate for at least 8 hours or overnight to allow flavors to meld.
10 -
Preheat oven to 350°F (177°C). Remove casserole from refrigerator and let sit at room temperature for 10 minutes. Bake uncovered for 45 minutes or until golden and set in the center.
11 -
Allow the casserole to rest for 5 minutes before slicing and serving warm.