For the casserole

1. Grease a 9 x 13 baking dish with olive oil and set aside.
2. Add the eggs, milk, half ‘n’ half, granulated sugar, and vanilla to a mixing bowl and whisk together until combined.
3. Place the bread cubes evenly in the prepared baking dish. Pour the egg mixture over the bread, making sure to pour a little over all of the bread cubes. Cover with foil and let set in the refrigerator for at least two hours and up to over night.
4. Meanwhile, prep the toppings. That is if you’re doing the two hour refrigerator rest. If you are waiting over night, prep the toppings in the morning before you bake. 😉

For the ground beef sausage

1. Place the ground beef in a bowl and sprinkle with the remaining ground beef sausage ingredients. Mix it all up until completely combined. I use my hands to get the best mix – so don’t be afraid to get your hands dirty.
2. Heat a medium-sized skillet over medium-high heat. Once the skillet is hot, add the ground beef sausage and cook until browned, 8-10 minutes. Remove from heat, drain the sausage, and set aside in a bowl.
3. Heat the same skillet (I don’t like to do dishes) over medium high heat. Once hot, add the bacon and cook to desired crispiness. Remove the bacon from the skillet and cool on a paper towel lined plate.
4. Add the flour, brown sugar, cinnamon, salt, and butter to a small mixing bowl. Cut in the butter until the mixture resembles wet sand.
5. Take the baking pan out of the fridge and top with the ground beef sausage, bacon, and sweet crumble mixture. Bake uncovered in a 350 degree preheated oven for 40-55 minutes, or until the casserole is set and the top is perfectly golden brown.
6. Remove the casserole from the oven and serve immediately, with or without maple syrup. Enjoy!