Egg and Andouille Sausage Casserole

I made this for breakfast today... oh so filling... oh so fattening... but oh so yummy. A Christmas Day treat...

Egg and Andouille Sausage Casserole

Three links of Andouille Sausage
1/2 of a Sweet Onion
2 Cups of 1% milk
12 eggs
1 teaspoon dry mustard
Sea Salt
Freshly Ground Pepper
1/2 teaspoon red pepper flakes
3 thick slices of fresh Italian bread
1 Cup shredded Cheddar cheese
1/2 Cup shredded Gruyere cheese
1/2 teaspoon smoked paprika

1. While whole, grill in a grill pan the Andouille sausage. Once cooked, chop into small pieces.

2. In 2 Tablespoons of Olive Oil, soften the chopped onion. Throw that into a bowl with the cooked sausage.

3. Mix milk through red pepper flakes in a large bowl stirring with a whisk.

4. Trim crusts from bread and cut into pieces. Add bread cubes, sausage, onion, and cheeses to egg mixture. Pour into a 13-9 inch baking casserol dish coated with cooking spray. Let sit for at last 30 minutes, but up to 8 hours.

5. If letting sit in refrigerator, remove and bring to room temperature. Otherwise, bake at 350 degrees for 45 minutes. Remove from oven and let stand for 10 minutes before serving.