4 slices sourdough bread, roughly torn into 1-2 inch pieces (about 5 cups)
2 1/2 c whole milk
1 tsp garlic powder
1/2 tsp ground mustard
1 tsp salt, more to taste
1/4 tsp red pepper flakes
Freshly cracked pepper
2 c shredded cheddar cheese
To make the sausage mixture: Heat a few T olive oil in a large skillet over medium high heat. Add sausage and cook, breaking up with the back of your spoon until crumbled and fully cooked through.
Add onion, garlic, salt, pepper, garlic powder, ground mustard, and red pepper flakes. Cook another 3-4 minutes, until onion is translucent and spices fragrant. Remove from heat; set aside.
For the eggs: whisk together eggs, milk, and season with a little salt and pepper; set aside.
To assemble: Arrange sourdough bread along the bottom of a greased 9 x 13 in casserole dish. Top with sausage mixture then cheese. Pour whisked egg mixture on top, and using a fork, press into the top of the casserole so that everything is in an even layer. Cover and refrigerate for 4 hours or overnight.
To bake: Remove casserole from the fridge and let sit out while you pre-heat the oven to 350 degrees. Bake uncovered for 40-50 minutes, until eggs are set and top is golden and bubbling. Slice and serve!!