Easter Breakfast Casserole

INGREDIENTS:

For the Casserole:

6 cups cubed bread (like French bread or sourdough)

1 pound breakfast sausage (cooked and crumbled)

1 1/2 cups shredded cheddar cheese

1 cup diced vegetables (like bell peppers, onions, or spinach)

8 large eggs

2 cups milk

1 teaspoon Dijon mustard

1/2 teaspoon salt

1/4 teaspoon black pepper

1/4 teaspoon paprika (optional)

For Topping (Optional):

1/2 cup shredded cheese

Chopped fresh herbs (like parsley or chives)

DIRECTIONS:

Step 1: Preheat the Oven

Preheat your oven to 350°F (175°C).

Grease a 9×13-inch baking dish.

Step 2: Layer the Ingredients

Spread the cubed bread evenly in the bottom of the prepared baking dish.

Sprinkle the cooked sausage, shredded cheese, and diced vegetables over the bread.

Step 3: Prepare the Egg Mixture

In a large bowl, whisk together the eggs, milk, Dijon mustard, salt, black pepper, and paprika (if using).

Step 4: Assemble the Casserole

Pour the egg mixture evenly over the bread and sausage layers.

Press down gently with a spatula to ensure the bread soaks up the egg mixture.

Step 5: Let It Sit (Optional)

Cover the casserole and refrigerate for at least 30 minutes (or overnight) to allow the bread to absorb the liquid.

Step 6: Bake the Casserole

Sprinkle the top with additional shredded cheese, if desired.

Bake for 45-50 minutes, or until the casserole is set and the top is golden brown.

Let it cool for 10 minutes before serving.

Step 7: Serve and Enjoy

Garnish with chopped fresh herbs, if desired.

Slice and serve warm.