If you’re not a fan of sausage, you could add some rotisserie chicken instead. Or maybe you don’t want to add any kind of meat, at all? Go for a veggie mix instead.
This yummy recipe makes 6 to 8 servings. It’s perfect for lazy holiday mornings; just prepare everything in the evening, let it soak overnight in the refrigerator and throw it in the oven in the morning. You could even go back to bed for a while, to get some more ZZZZ!
Ingredients
1 tablespoon vegetable oil
1 pound uncooked pork breakfast sausage, casings removed
12 large Eggland’s eggs
2 1/2 cups McArthur whole milk
2 teaspoons ground mustard
1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
6 ounces French or sourdough baguette, cut into 3/4-inch cubes (about 5 1/2 cups)
3/4 cup shredded sharp cheddar cheese (about 2 ounces)
3/4 cup shredded Monterey Jack cheese (about 2 1/2 ounces)
Instructions:
Heat the oil in a large frying pan over medium heat until shimmering. Add the sausage and cook, breaking up the meat into smaller pieces with a wooden spoon, until it’s no longer pink and is starting to brown, about 10 minutes. Remove the pan from the heat and let it cool for 10 minutes.
Place the eggs in a large bowl and whisk until they’re broken up. Add the milk, mustard, salt, and pepper and whisk to combine. Add the reserved sausage, bread, and cheeses and stir to combine. Pour the mixture into a 13-by-9-inch baking dish and spread it into an even layer. Cover the dish with plastic wrap or aluminum foil and refrigerate overnight.
When ready to bake the casserole, heat the oven to 350°F and arrange a rack in the middle. Meanwhile, remove the casserole from the refrigerator and let it sit at room temperature.
Uncover the casserole and bake until a toothpick inserted into the center comes out clean, about 45 to 55 minutes. Remove the pan to a wire rack and let it cool for 10 minutes before serving.
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Quick tip: Add your favorite veggies to make this lighter!