Cut, slice, chop, and mince all of the veggies ahead of time. The night before would be ideal; it will speed up the process when putting it together for breakfast or brunch the next day.

The same goes for the cheeses. Grate them the day before and store them in a ziplock bag.

Fry a pound of bacon, then place it on a plate or bowl lined with paper towels. When the bacon is cool enough to handle safely, crumble it up.

Using a bread knife or sharp kitchen shears, cut the Artisan bread into 1" x 1" squares, cutting enough to equal 5 cups. The bread can also be prepped a day or more ahead.

Remove the eggs from the fridge and allow them to come to room temperature.

Crack eggs into a large bowl, add heavy cream, whole milk, a pinch of sea salt, and freshly cracked black peppercorns.

Add the shredded cheese and gently combine with the egg, heavy cream, and milk mixture.

After all the veggies are sautéed and cooled, fold the bacon and veggies into the egg mixture.

Brush the bottom of a 9" x 13" high-walled baking dish with two tablespoons of extra-virgin olive oil and two tablespoons of melted sweet cream butter.

Add the bread cubes to the dish and spread them evenly.

Pour the egg, cheese, bacon, and veggie mixture over the bread cubes, then gently shake the dish to evenly distribute the ingredients.

Place the dish on the center rack of a 350-degree oven and cook for 45 minutes.

Remove the dish from the oven and allow it to stand for 15 minutes.

Serve.