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+ servings
Sausage, Red Pepper & Onion Egg Bake
Course: 1 hour
Servings: 8
Author: Mary Ann Dwyer
  • 6 large eggs
  • 2 1/2 cups whole milk
  • 1/2 cup heavy cream
  • 2 tsp. Herbes de Provence
  • 1 tsp. kosher salt
  • 1 tsp. ground pepper
  • 1 1/2 tsp. Dijon mustard
  • 1 1 lb. loaf French bread cut into 1 inch cubes (about 8 cups)
  • 1 Tbsp. olive oil
  • 1 lb. breakfast sausage I use the larger links
  • 2 medium red peppers medium chop
  • 1 large red onion medium chop
  • 2 cups coarsely grated gruyere cheese
  1. Butter a 13x9 baking dish. Whisk first 7 ingredients together in a large bowl. Set aside.
  2. Place bread cubes in a large bowl.
  3. Warm olive oil in large saute pan over medium heat. Add the breakfast sausage links and brown 4 minutes each side. Remove sausage from pan to a plate and cut into chunks. To the same saute pan add the red peppers and onions and continue to saute for 7-9 minutes. Remove from the heat.
  4. Pour the egg mixture over the bread cubes. Add the sausage, peppers and onion mixture and 1 1/2 cups of the shredded cheese. Stir until blended. Transfer to prepared baking dish. Press the mixture down with a spatula to thoroughly soak everything. Cover bake with plastic wrap and refrigerate for at least 2 hours, preferably overnight.
  5. Preheat oven to 375 degrees. Sprinkle bake with remaining 1/2 cup shredded cheese. Bake uncovered until puffy and golden brown, about 45 minutes. Let stand 10 minutes before serving.