In a large skillet over medium heat, brown 1 pound of breakfast sausage for about 5-7 minutes until fully cooked.

Preheat your oven to 325°F and grease a 9x13-inch baking dish with cooking spray or butter.

Spread 6 cubed slices of white bread in the baking dish, then distribute the crumbled sausage and 2 cups of shredded cheddar cheese.

In a mixing bowl, whisk together 8 large eggs, 2 cups of whole milk, 1 teaspoon of salt, and black pepper.

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

Cover tightly with plastic wrap and refrigerate overnight.

Remove from the refrigerator and let sit at room temperature for 20 minutes before baking for 45 minutes.

Let cool for 10 minutes, slice into squares, and serve.