Morning · All year
Breakfast Casserole
Bread, cooked sausage, eggs, and milk, baked until the center is 165°F.
1 hour 10 minutes · Serves 6 · One 9-by-13-inch pan
“She rises while it is still night and provides food for her household.”
Ingredients
- 1 lb breakfast sausage
- 6 cups bread cubes
- 6 eggs
- 2 cups milk
- 1 tsp fine salt
- ½ tsp black pepper
- 6 oz cheddar, grated
Method
- 1
Heat the oven to 350°F. Butter a 9-by-13-inch pan. Cook the sausage in a skillet over medium heat, breaking it up, until no pink remains. Drain the excess fat.
- 2
Spread the bread cubes in the pan. Scatter the sausage and the cheese over them.
- 3
Whisk the eggs, milk, salt, and pepper. Pour the custard over the bread. Press the cubes down so they all get wet. Rest 10 minutes, or cover and refrigerate overnight.
- 4
Bake 40 to 50 minutes, until the center reads 165°F and a knife comes out without liquid egg. Rest 10 minutes before you cut it.
From the kitchen
- If it spent the night in the refrigerator, add about 10 minutes to the bake and start checking at 45.
- Dry bread holds the custard. Very fresh bread collapses. Cube it and leave it out for an hour if you can.
My note
Kept on this device, beside the recipe, for the next time you cook it.
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