1 pound pork and sage sausage
1/2 loaf Italian or white bread
5 large eggs
2 cloves garlic, minced
1 white onion, peeled and diced
1 1/2 cups sharp cheddar cheese, grated
1 cup milk
1 teaspoon dry mustard
parsley, finely chopped, garnish
kosher salt and freshly ground pepper, to taste
Cut bread into 1-inch cubes and set aside.
In a medium pan or skillet over medium heat, brown sausage until cooked through and no longer pink.
Remove with a slotted spoon and set aside on a paper towel-lined plate. To the same pan, add diced onion and sauté until softened and translucent. 8-10 minutes.
Add minced garlic to the onion during the last 2 minutes of cooking. Once fragrant, remove vegetables from heat and set aside.
In a large bowl, beat together eggs with milk, mustard, salt and pepper.
Assemble casserole by spreading bread cubes out in a 9×13-inch baking dish. Spoon sausage and onion mixtures on top of bread so that they fill in empty gaps.
Pour egg mix on top of everything, cover and refrigerate overnight.
When ready, preheat oven to 350 F.
Take casserole out of refrigerator and sprinkle cheddar cheese evenly over the top.
Bake for 45-50 minutes, or until cheese is melted and eggs are set.
Remove from oven and let rest 10-15 minutes. Garnish with parsley and serve warm.