A breakfast casserole you put together the night before means Christmas morning is spent opening gifts, not cooking. The bread soaks up the eggs overnight and bakes up puffy and golden.
Ingredients
1 pound breakfast sausage
8 cups cubed day-old bread (about 1 pound)
2 cups shredded sharp cheddar cheese, divided
4 green onions, sliced
10 eggs
2 1/2 cups milk
1 teaspoon dry mustard
1 teaspoon kosher salt
1/2 teaspoon black pepper
Instructions
Brown the sausage. Cook the sausage in a skillet, breaking it up, until browned and no longer pink; drain.
Layer. Butter a 9 x 13-inch baking dish. Spread in the bread, then the sausage, 1 1/2 cups of the cheese and the green onions.
Add the eggs. Whisk the eggs, milk, mustard, salt and pepper and pour over the top. Press the bread down so it soaks. Cover and refrigerate overnight (at least 8 hours).
Bake. Heat the oven to 350°F. Uncover, sprinkle with the remaining cheese and bake 45 to 55 minutes, until puffed, golden and 160°F in the center.
Rest. Rest 10 minutes before cutting.
Nutrition per serving (estimated)
460Calories
27 gCarbohydrates
1 gFiber
26 gNet carbs
24 gProtein
28 gFat
Estimated per serving, based on 10 servings, using USDA FoodData Central values for each ingredient. Net carbs are carbohydrates minus fiber. Optional ingredients, garnishes and anything served on the side are not included. Brands and portion sizes change the numbers.
To freeze: cool it quickly, pack it in airtight containers or freezer bags, and freeze up to 3 months. Thaw overnight in the refrigerator and reheat to 165°F.
Take it out of the refrigerator while the oven heats.
Vegetarian: use 3 cups sauteed peppers, mushrooms and spinach instead of sausage.
Questions about this recipe
Can I bake it right away?
Yes, after a 30-minute soak, though the overnight rest gives the best texture.
Can I freeze it?
Freeze the baked casserole up to 2 months; reheat covered at 350°F.
