Sausage and Cheddar Breakfast Casserole

Name: Sausage and Cheddar Breakfast Casserole
Prep time: 20 min
Cook time: 50 min
Total time: 1 h 10 min
Yield: 8 servings
Cuisine: American
Ingredients: 1 lb breakfast sausage; 1 small onion, finely chopped; 8 cups day-old bread cubes (about 1 lb, from a sturdy loaf); 2 cups shredded sharp cheddar, divided; 10 large eggs; 2 1/2 cups whole milk; 1 tsp Dijon mustard; 1 tsp salt; 1/2 tsp black pepper; 2 green onions, sliced

Cubes of bread soaked overnight in eggs and milk with browned sausage and sharp cheddar, then baked until puffed and golden. Made for holiday mornings and houseguests.

Prep20 min

Cook50 min

Total1 hr 10 min

Serves8

What you'll need

9x13 glass baking dishFor casseroles and bakes

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12-inch cast-iron skilletFor searing and oven finishes

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Mixing bowl setFor mixing and marinating

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Steps

Brown the sausage and onion in a skillet over medium-high heat, breaking up the meat, until no pink remains, about 8 minutes. Drain on paper towels.

Butter a 9x13 dish. Spread half the bread in it, then half the sausage and 3/4 cup cheese. Repeat with the remaining bread and sausage.

Whisk the eggs, milk, mustard, salt and pepper and pour evenly over the top, pressing the bread down so it soaks. Sprinkle with the remaining cheese.

Cover and refrigerate at least 4 hours or overnight.

Let the dish sit out 30 minutes while the oven heats to 350°F. Bake uncovered 45 to 55 minutes, until puffed, golden, and a knife in the center comes out clean.

Rest 10 minutes, scatter with green onions and cut into squares.

TipStale bread soaks up the custard without turning mushy, so cube the loaf a day early and leave it out to dry.