Ingredients
Casserole
- 1 teaspoon olive oil for the dish
- 8 ounces raw pork breakfast sausage casings removed if needed
- 1 red bell pepper about 150 g; finely diced
- 3 scallions about 30 g; thinly sliced
- 240 g sturdy day-old bread cut into 3/4-inch cubes
- 6 large eggs
- 2 cups whole milk 480 ml
- 1 teaspoon Dijon mustard
- 1/4 teaspoon fine salt
- 1/4 teaspoon black pepper
- 6 ounces cheddar cheese 170 g, grated and divided
Equipment
- 9-by-13-inch baking dish
- Large skillet
- Mixing bowl and whisk
- Food thermometer
Instructions
Prepare and bake
- Oil a 9-by-13-inch baking dish. Cook the sausage in a skillet over medium heat, breaking it into small crumbles, until cooked through to 160°F (71°C), about 6–8 minutes. Add the bell pepper and cook 3 minutes to soften slightly; stir in the scallions. Drain excess fat.
- Spread the bread in the baking dish. Scatter the sausage mixture and two-thirds of the cheese evenly over it.
- Whisk eggs, milk, mustard, salt and pepper until well combined. Pour evenly over the bread. Press protruding bread lightly into the liquid with a spatula, then scatter over the remaining cheese. Cover and refrigerate for 30 minutes, or overnight.
- Heat the oven to 350°F (175°C). Follow your bakeware manufacturer's instructions for baking a chilled dish. Remove the cover and bake about 40–50 minutes until puffed and the center reaches 160°F (71°C) on a food thermometer. Tent loosely with foil if the top browns too quickly.
- Rest for 10 minutes, then cut into eight portions. Refrigerate leftovers in shallow containers within 2 hours, or 1 hour above 90°F (32°C).
Nutrition
Calories: 357kcalCarbohydrates: 21gProtein: 19.5gFat: 22gFiber: 1.3g
Video
Notes
Nutrition is estimated per one-eighth of the pan using representative generic bread, eggs, whole milk, raw pork sausage and cheddar values; no adjustment for drained fat is assumed. Brand labels and bread weight affect the result. Contains eggs, milk and wheat.
Video credit: Come Sit At My Table, Sausage Breakfast Casserole. It demonstrates the same bread, egg, milk, sausage and cheese approach; this recipe uses less sausage, adds red pepper, scallions and Dijon, and allows a shorter minimum cold soak. Use the quantities and temperature checks here.
Refrigerate cooked leftovers promptly and use within 3–4 days. Reheat portions to 165°F (74°C). If holding for a buffet, maintain at least 140°F (60°C).