Grease a 9×13-inch baking dish with cooking spray or butter to prevent sticking and set it aside.

In a skillet over medium heat, cook the sausage until fully browned, breaking it into small crumbles as it cooks. Drain any excess grease and set the sausage aside.

In a large mixing bowl, whisk together the eggs, milk, salt, pepper, and garlic powder (if using) until the mixture is smooth and well combined.

Arrange half of the bread cubes in an even layer on the bottom of the greased baking dish.

Sprinkle the cooked sausage evenly over the bread layer.

Top with 1 cup of shredded cheese.

Pour the egg mixture evenly over the casserole, ensuring all the bread is soaked. Gently press down on the mixture with a spatula if needed.

Add the remaining bread cubes on top, then sprinkle with the remaining 1 cup of shredded cheese.

Cover the dish tightly with plastic wrap and refrigerate overnight to allow the flavors to meld and the bread to absorb the egg mixture.

Preheat the oven to 350°F (175°C).

Remove the casserole from the refrigerator and let it sit at room temperature for 20 minutes.

Bake uncovered for 40-45 minutes, or until the eggs are fully set and the top is golden brown and bubbly.

Let the casserole cool for 5-10 minutes before slicing. Garnish with fresh parsley for a pop of color and freshness.