Prep Time: 15 mins | Cook Time: 40 mins | Total Time: 55 mins | Yield: 10 Servings

Breakfast will surely be awesome again with this dish! This is the real breakfast for champions! Try it now and I promise you that it will not disappoint you at all! Have a great day, friends. Enjoy!


1 pound sage or breakfast sausage

8-10 pieces bacon, cooked and crumbled

8 large eggs

2 2/3 c whole milk

1 1/2 teaspoon kosher salt

1 1/2 teaspoons ground dry mustard

1 teaspoon dried parsley

1/4 teaspoon black pepper

1/4 teaspoon paprika

12 ounces Italian bread, cubed into 1/2″ pieces

1 c shredded cheddar cheese

1/2 c shredded Gruyere cheese

minced fresh parsley, for garnish

chopped fresh chives, for garnish

dollop sour cream, for garnish


Place a large skillet on the stove and turn the heat to medium.

Add the sausage, then cook until crumbly and brown. Remove from the skillet onto a clean plate. Discard any excess grease.

Slice the Italian bread into 1/2-inch cubes.

In a mixing bowl, add the Gruyere cheeses and shredded cheddar cheese. Stir until well mixed.

In another mixing bowl, add milk, eggs, dry mustard, paprika, dried parsley, salt, and pepper. Stir until well mixed.

Toss in the bread slices into a 3-quart oven-safe pot.

Place the crumbled sausage, 3/4 of the cheeses, and bacon on top.

Pour the egg custard over the cheese.

Push the mixture to let the bread pieces soak completely.

Sprinkle the rest of the cheese on top.

Cover everything with foil, then place it inside the fridge overnight.

Remove from the fridge and remove the foil cover. Allow it to rest for a few minutes at room temperature.

Prepare the oven and preheat to 175 degrees C or 350 degrees F.

Place it inside the preheated oven and bake for about 45 minutes or until a toothpick comes out clean after inserting it in the middle.

Remove from the oven, then garnish with your preferred greens.

Serve and enjoy!

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