for 12 portions
1 pound breakfast sausage (455 g), casings removed, crumbled
8 green onions, cut into pieces, divided into light white and dark green parts
1 red pepper, seeded and diced, divided
8 cups fresh spinach (320 g), packed
4 large eggs
1 teaspoon kosher salt
2 teaspoons garlic powder
2 cups of whole milk (480 ml)
non-stick cooking spray, for lubrication
8 cups (280 g) one-day white country bread
2 cups grated cheddar cheese (200 g), divided
½ cup chicken broth (120 ml)
½ cup heavy cream (120 ml)
Add the breakfast sausage to a large non-stick skillet over medium heat. Cook, breaking up with a spatula until no longer pink, for 7-8 minutes.
Add the white and light green onions, ½ pepper and ½ spinach. Sauté for 2 minutes, until the spinach is wilted, then add the rest of the spinach and continue cooking until wilted. Remove pan from heat and let cool.
In a medium bowl, whisk together the eggs, salt and garlic powder. Add milk and whisk to blend.
Grease a 9 (22 cm) x 13 (33 cm) glass baking dish with nonstick cooking spray.
Add the bread cut into cubes to the baking dish. If you do not have day-old bread, spread the bread cubes on a baking sheet and dry in the oven 300˚F (150˚C) for 15 to 20 minutes.
Sprinkle 1 cup (100 g) of grated cheese over the bread, then spread the sausage mixture evenly over the top. Pour the egg mixture over the sausage mixture. Cover the baking dish with plastic wrap and refrigerate for at least 1 hour, or overnight.
Preheat the oven at 375˚F (190˚C).
In a liquid measuring cup or small bowl, combine the chicken broth and heavy cream.
Pour over the cooled oven. Sprinkle the rest of the cup with cheese and the remaining pepper on top.
Cover with aluminum foil and bake for 45 minutes, then uncover and bake for another 15-20 minutes, until the custard is set and the cheese is golden brown. Remove from the oven and leave to cool for 15 minutes.
Garnish with the dark green onions, then slice and serve.