Overnight Breakfast Casserole

In a skillet over medium-high heat, cook and crumble the breakfast sausage until browned. Drain any excess grease and set aside.

In a large bowl, crack the eggs and whisk them together.

Season the eggs with salt, black pepper, cayenne pepper, ground mustard, dried sage, and dried chives.

Pour in the half-and-half and whisk until the custard is smooth and well combined.

Grate the sharp yellow and extra-sharp white cheddar cheeses.

Cut the butter bread into 1-inch cubes.

Grease a 13x9 inch baking dish with butter. Layer the bread cubes, cooked sausage, and shredded cheeses in the dish.

Pour the egg custard mixture evenly over the layers in the baking dish.

Cover the dish and refrigerate overnight, or for at least 8 hours.

The next day, preheat your oven to 350°F. Remove the casserole from the refrigerator and let it sit at room temperature while the oven heats up.

Bake uncovered for 45 to 50 minutes, or until the center is set and the top is lightly golden brown.

Let the casserole rest for 5 minutes before cutting and serving.