Prepare the Charcoal (if using): If cooking over charcoal, prepare 15-20 briquettes on the lid and 7-10 under the dutch oven or enough to get your Dutch Oven temperature to 350°F.

Cook the Sausage & Vegetables: In a 12-inch Dutch oven, cook the sausage over medium heat until browned, breaking it up with a spoon. Drain off any excess grease. Add the chopped onion and bell pepper, and cook until softened, about 5-7 minutes. Add the garlic and cook for another minute until fragrant. Add the optional vegetables and sauté until slightly tender, about 3 minutes.

Whisk the Eggs: In a large bowl, whisk together the eggs, milk (or half-and-half), salt, pepper, garlic powder, and paprika until well combined.

Assemble the Casserole: If using bread, evenly place it in the bottom of the Dutch Oven, then evenly distribute the cooked sausage and vegetable mixture over the bottom of the Dutch oven. If using hashbrown potatoes place them at the bottom. Sprinkle half of the cheeses over the meat and vegetables. Pour the egg mixture evenly over the top. Sprinkle the remaining cheese over the top.

Bake: Place the lid on the Dutch oven. Bake until the eggs are set and the top is golden brown, about 30-40 minutes. Rotate the lid and base halfway through baking for even cooking.

Check for Doneness: The casserole is done when a knife inserted into the center comes out clean and the top is golden brown.

Cool Slightly: Let the casserole cool for a few minutes before serving.

Serve: Cut into squares and serve warm. Optional toppings include hot sauce, sour cream, or avocado.