Heat a non stick pan, when hot, add the sausage, breaking it up with your spatula. Cook until almost no pink remains. Get out a 7x11 baking dish and grease with butter.
Add the bell pepper and continue cooking until no pink remains in the sausage and the bell pepper is starting to soften. Remove from heat, drain any fat, and set aside to cool a little.
In a mixing bowl, add the Egg Mixture ingredients and whisk together.
Gently stir in the bread cubes, sausage with the bell pepper and 1 cup of the Cheddar cheese. Let this rest for 5 minutes, then gently toss again until the bread has absorbed the liquid.
Pour mixture into the prepared baking pan, cover, and place in the fridge for at least 30 minutes or even overnight. This is to allow the bread to fully soak in the liquid.
When ready to bake, preheat your oven to 180° C (350° F) and take the dish out from the fridge and set on the counter for about 30 minutes.
Cover the pan with foil and bake for 30 minutes. Uncover and bake another 15-20 minutes or until the strata is set when a knife inserted in the center comes out clean. Remove from the oven and let rest for 10 minutes.
Slice into squares and serve, enjoy.