Loaded Overnight Breakfast Casserole

Step 1

In a large skillet, brown and crumble sausage until cooked.  Drain and set aside.

Step 2

Use a bread knife to cube Italian bread into 1/2" pieces, then set aside.  Combine shredded cheddar and Gruyere cheeses, then set aside.

Step 3

To a large mixing bowl, add eggs, milk, salt, dry mustard, dried parsley, black pepper and paprika.  Whisk until combined.

Step 4

Add cubed bread pieces to bottom of 3 quart oven safe pot, or 9x13" baking pan.  Top with crumbled sausage, bacon, and 3/4 of the cheeses.  Pour egg custard over the top, using a wooden spoon to gently push any un-soaked bread down into the custard.  Sprinkle with remaining shredded cheeses.

Step 5

Cover pan with foil and refrigerate overnight.

Step 6

Remove from refrigerator, uncover, and let sit at room temperature while oven preheats to 350 degrees F.  Bake, uncovered, for 40-45 minutes, until a toothpick inserted into the center comes out clean.

Step 7

Serve hot, topped with garnishes if desired.