Prepare this hearty, cheesy sausage and bread casserole the night before for an easy, stress-free Christmas morning breakfast or holiday brunch.
Author:Ahazzam
Prep Time:20 min
Cook Time:60 min
Total Time:80 min
Yield:10 servings
Category:Breakfast
Method:Baking
Cuisine:American
Diet:Vegetarian
Ingredients
Scale
1 pound breakfast sausage, cooked and drained
1 loaf (1 pound) sourdough bread, cut into 1-inch cubes
1 cup shredded sharp Cheddar cheese
1 cup shredded Gruyère cheese
1/2 cup chopped yellow onion
1/4 cup chopped fresh parsley
12 large eggs
3 cups whole milk
1 teaspoon Dijon mustard
1 teaspoon salt
1/2 teaspoon black pepper
Instructions
Grease a 9×13 inch baking dish.
Spread half of the bread cubes in the bottom of the prepared dish.
Scatter half of the cooked sausage, half of the onion, and half of the combined cheeses over the bread. Repeat with the remaining sausage, onion, and cheeses, then top with the remaining bread cubes.
In a large bowl, whisk together the eggs, milk, Dijon mustard, salt, and pepper until well combined.
Pour the egg mixture evenly over the bread and sausage layers in the baking dish. Gently press down on the bread to help it absorb the liquid.
Cover the dish tightly with plastic wrap. Refrigerate for at least 8 hours, or preferably overnight.
When ready to bake, preheat your oven to 350 degrees Fahrenheit. Remove the plastic wrap.
Bake uncovered for 50 to 60 minutes, or until the casserole is puffed, golden brown, and a knife inserted near the center comes out clean.
Let the casserole rest for 10 minutes before sprinkling with fresh parsley and serving.
Notes
For best results, use slightly stale bread; this helps it absorb the custard mixture without becoming mushy.
You can substitute bacon for the sausage if you prefer a different flavor profile.
If the top browns too quickly during baking, loosely tent the dish with aluminum foil for the last 15 minutes.