Spicy Sausage Breakfast Casserole

I made this for the 4th of July breakfast at our church. It went so fast my husband didn't even get to try any, so I had to make it again. It kinda reminds me of this recipe here, with the cubed french bread and the egg mixture poured over the top. The trick to making it not too soggy is using dried out bread. If you're using fresh french bread you can easily crisp it up a little by spreading out your cubes on a baking sheet and sticking them under the broiler for a few seconds, watch them close though.

Spicy Sausage Breakfast Casserole
adapted from cookingontheside.com
1 package hot pork sausage
10 eggs, lightly beaten
3 cups milk
2 tsps dry mustard
1 tsp salt
1 loaf french bread, cubed (day old or dried out bread works best)
1/2 tsp black pepper
1 cup shredded pepper jack cheese
1 cup shredded cheddar cheese
1/2 cup thinly sliced green onions

1. Preheat oven to 350° F. Grease a 9x13in. baking dish.
2. Brown sausage in large skillet. In large mixing bowl, combine eggs, milk, mustard and salt; stir well.
3. Distribute half the bread evenly in prepared baking dish. Sprinkle with half the pepper, half the cheese, half the sausage, and half the green onions. Repeat layering using remaining bread, pepper, cheese, sausage and optional ingredients. Pour egg mixture evenly over casserole.
4. Bake uncovered for 55 to 60 minutes, or until eggs are set. Tent with foil if top begins to brown too quickly.

Note: Casserole may be assembled ahead and refrigerated up to 12 hours before baking.