This hearty make-ahead bake layers savory pork sausage, sweet bell pepper, and onion with pockets of melted cheddar, all soaked overnight in a rich custard of eggs, milk, and Dijon mustard until every bit is soft and custardy. A dusting of smoked paprika and garlic powder in the egg mixture gives it a deep, savory backbone, and the overnight fridge rest means the flavors have plenty of time to meld before it ever hits the oven. Baked until golden and set at the edges with a center that holds its shape when sliced, it turns out plush, custardy squares with crisp, browned corners on top. Fresh chives scattered over the finished dish add a bright, herby finish that cuts through the richness. It's an easy overnight prep that pays off with almost no morning effort, and it's a genuinely solid choice for a gluten free brunch spread. Whether you're feeding a crowd or just meal-prepping a few days of breakfast, this casserole delivers big, comforting flavor in every forkful.
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Heat a large skillet over medium-high heat. Add the sausage and cook, breaking it into small crumbles with a spoon, for 6–8 minutes until browned throughout with no pink remaining. Add the onion and bell pepper and cook, stirring occasionally, until softened and the onion is translucent, about 4–5 minutes. Drain off any excess fat and set the skillet aside.
Grease a 9x13-inch baking dish. Spread the bread cubes in an even layer across the bottom of the dish. Scatter the sausage and vegetable mixture evenly over the bread, then sprinkle 1 1/2 cups of the cheddar cheese over the top.
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