Description
Sausage egg breakfast casserole with bread, cheddar, and a milk-egg custard. From Olivia at Flavors.
Ingredients
Scale
- 1 pound (454g) breakfast sausage
- 6 cups (about 240g) day-old bread cubes, 3/4-inch
- 2 cups (226g) shredded cheddar, divided
- 8 large eggs
- 2 cups (480ml) whole milk
- 1 teaspoon kosher salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon dry mustard
- 1 tablespoon (14g) butter, for the dish
Instructions
- Heat the oven to 350°F (175°C). Butter a 9×13-inch baking dish.
- Brown the sausage in a skillet, breaking it up, until no pink remains. Drain the fat.
- Scatter the bread cubes in the dish. Top with the sausage and 1 1/2 cups of the cheddar.
- Whisk the eggs, milk, salt, pepper, and dry mustard. Pour over the dish. Press the bread so it soaks. Sprinkle the remaining cheddar.
- Bake 40 to 48 minutes until the center is set. Rest 10 minutes before cutting.
Notes
Assemble up to 12 hours ahead and refrigerate. Add 8 minutes if it goes in cold. Use sturdy bread — sandwich slices go mushy. This is not the hash brown breakfast casserole.
- Prep Time: 20 minutes
- Cook Time: 45 minutes
- Category: Breakfast
- Method: Bake
- Cuisine: American