• 1 pound (450g) breakfast sausage, removed from casings
• 1 onion, diced
• 4 cups (600g) frozen hash brown potatoes
• 1 teaspoon (5ml) red pepper flakes (optional)*
• kosher salt
• pepper
• 1 red pepper, diced
• 6 cups (1.2kg) day old bread, cubed
• 2 cups (180g)  old white cheddar cheese, shredded
• 12 eggs, beaten
• 4 cups (960ml) milk
• 3 green onions, sliced, for garnish
  

Butter a deep 9” x 13” (23cm x 32.5cm) casserole dish and set aside.

In a large skillet set at on medium high, brown the sausage meat until crumbly and no longer pink and the onion is translucent.

Add the hash brown potatoes and the red pepper flakes and cook for 5 minutes, stirring frequently until the hash browns have thawed and warmed through. Stir in the diced red pepper.  Salt and pepper to taste.

In a large bowl, whisk together the eggs, milk, 1 teaspoon (5ml) of salt and ½ teaspoon (2.5ml) of pepper.

Distribute half of the bread cubes in the bottom of the casserole dish.  Sprinkle with 1 cup of cheese.  Top with the sausage mixture.  Repeat the same for the second layer.  

Pour the egg/milk mixture over the top making sure that all the bread cubes are covered with the liquid.   Cover with plastic wrap and refrigerate overnight.

When ready to bake the next day, preheat the oven to 350°F/176°C.  Bake uncovered on the middle rack for 50-60 minutes, until the eggs have set.  

Remove and let sit for 10 minutes.  Garnish the top with green onions and serve.