1 tablespoon vegetable oil
1 pound sweet or hot Italian sausage, casings removed
1 2 large eggs
2 ½ cups whole milk
2 teaspoons dijon mustard
1 teaspoon salt
½ teaspoon freshly ground black pepper
6 cups cubed baguette (1-inch cubes)
1 cup shredded cheddar cheese
1 cup shredded monterey jack cheese
1 red bell pepper, diced
4 scallions, sliced
Spray the inside of a slow cooker with cooking spray.
In a large skillet, heat the vegetable oil over medium-high heat. Add the sausage and cook, breaking it up with a spatula, until browned, about 10 minutes. Set aside.
In a very large bowl, whisk together the eggs, milk, mustard, salt, and black pepper. Stir in the bread, allowing it to soak up the liquid. Stir in the cheddar, Monterey Jack, bell pepper, scallions, and sausage. Pour the mixture into the slow cooker.
Cover and cook for 4 hours on high. Remove the lid and let stand about 20 minutes before serving.
Serves 6 to 8