Grease a Baking Dish with 1 tbsp 黄油，用于给烤盘涂油 or Cooking Spray and set aside. If using fresh 6 cups 白三明治面包 切成1英寸立方体，略干或隔夜面包最佳, spread the cubes on a Baking Sheet and let them sit out for 30–60 minutes to dry slightly, or toast at 300°F for 10 minutes. Slightly stale 6 cups 白三明治面包 切成1英寸立方体，略干或隔夜面包最佳 absorbs the custard better without getting soggy.

Pull sausages from the Refrigerator about 10 minutes before cooking — cold links cook unevenly. Pat casings dry with a paper towel; surface moisture causes steaming instead of searing. Keep fresh links whole — do not pierce the casings or fat and juices escape, leaving dry sausage. Have an Instant-Read Thermometer ready; visual cues alone won't confirm doneness.

Heat a medium to large Skillet over medium to medium-high heat. Add a little oil if the pan isn't nonstick. Lay links in a single layer with at least 1 inch of space between them — crowding causes steaming, not browning. For fresh raw sausages: Add 1/4 inch of water, bring to a simmer over medium-high (about 5 min), then reduce to medium, cover, and cook until an Instant-Read Thermometer reads ~130°F, about 6–8 min. Uncover, raise heat to medium-high, and cook turning occasionally until water evaporates and casings are deeply browned on all sides, about 8 more minutes. Total time: 10–16 min depending on link size. For pre-cooked or smoked sausages: Heat oil or butter over medium-high and cook, turning occasionally, until browned and heated through, about 5 min. No raw internal temp target needed — just color and warmth.

Spread the 6 cups 白三明治面包 切成1英寸立方体，略干或隔夜面包最佳 cubes evenly across the bottom of the prepared Baking Dish. Scatter the 1 lb 早餐香肠 散装猪香肠，如果是链状则去肠衣 and vegetable mixture evenly over the 6 cups 白三明治面包 切成1英寸立方体，略干或隔夜面包最佳. Sprinkle 1½ cups of the shredded 2 cups 切碎的切达奶酪 建议用尖锐切达奶酪，分成两份 over the top, reserving the remaining ½ cup for later.

In a large Mixing Bowl, whisk together the 8 eggs 大鸡蛋, 2 cups 全脂牛奶, 1 tsp 干芥末粉, ½ tsp 大蒜粉, ½ tsp 洋葱粉, ¾ tsp 粗盐, and ¾ tsp 粗盐 until fully combined and smooth.

Pour the egg custard evenly over the 6 cups 白三明治面包 切成1英寸立方体，略干或隔夜面包最佳, 1 lb 早餐香肠 散装猪香肠，如果是链状则去肠衣, and 2 cups 切碎的切达奶酪 建议用尖锐切达奶酪，分成两份 in the Baking Dish. Gently press down on the 6 cups 白三明治面包 切成1英寸立方体，略干或隔夜面包最佳 with a Spatula or the back of a spoon to help it absorb the custard. Cover tightly with Plastic Wrap or Aluminum Foil.

Refrigerate for at least 30 minutes, or overnight (up to 12 hours). The longer it soaks, the more custardy and cohesive the final casserole will be.

When ready to bake, preheat your Oven to 350°F. Remove the casserole from the refrigerator and let it sit at room temperature for 15–20 minutes while the Oven heats up.

Remove the cover and sprinkle the reserved ½ cup of 2 cups 切碎的切达奶酪 建议用尖锐切达奶酪，分成两份 evenly over the top. Bake uncovered for 45 to 55 minutes, until the top is golden brown, the edges are set, and the center no longer jiggles when you gently shake the dish. A Knife inserted in the center should come out clean.