In a large skillet over medium heat, cook the pork breakfast sausage until it is browned and crumbled. If there is excess grease, drain it off before proceeding. Transfer the browned sausage to a plate and set aside.

Grease a 9×13 casserole dish or a large baking dish. Cube the bread into bite-sized pieces and lay them evenly across the bottom of the prepared pan.

Scatter the browned and crumbled sausage (from Step 1) evenly over the bread cubes in the prepared dish. Then, sprinkle the shredded cheddar cheese evenly over the sausage layer.

In a large bowl, beat the eggs with a whisk. Mix in the milk, salt, and black pepper, whisking until the mixture is well combined. I like to be generous with the pepper for a bit of extra zing!

Pour the egg mixture (from Step 4) evenly over the layered bread, sausage, and cheese in the pan. Cover the casserole tightly with plastic wrap or aluminum foil and refrigerate overnight to let the bread absorb the liquid.

The next day, preheat your oven to 325°F (163°C). Remove the casserole from the refrigerator and let it sit at room temperature for about 20 minutes. Uncover the dish and bake for 45 minutes, or until the casserole is set and a knife inserted in the center comes out clean. For a golden top, I sometimes broil the casserole for an extra 2-3 minutes at the end.

Let the casserole cool for a few minutes, then cut it into squares directly in the pan. Serve warm and enjoy your delicious breakfast!