Ingredients

• 1 pound uncooked pork breakfast sausage, casings removed
• 12 large eggs
• 2 1/2 cups whole milk
• 6 ounces French or sourdough baguette, cut into 3/4-inch cubes (about 5 1/2 cups)
• 3/4 cup shredded sharp cheddar cheese (about 2 ounces)
• 3/4 cup shredded Monterey Jack cheese (about 2 1/2 ounces)
• 1 tablespoon vegetable oil
• 2 teaspoons ground mustard, such as Colman’s
• 1 teaspoon kosher salt
• 1/2 teaspoon freshly ground black pepper