Sausage and Egg Breakfast Casserole

Ingredients

Equipment Needed

• •9x13-inch baking dish
• •Large skillet (12-inch preferred)
• •Large mixing bowl
• •Whisk

Instructions

1. 1

   Brown the sausage

   Set a large skillet over medium-high heat. Add the sausage, breaking it into small crumbles with a wooden spoon as it cooks. You want pieces no larger than a nickel. Cook until deeply browned and rendered, about eight to ten minutes. The fond building on the bottom of your pan is flavor. Don't scrub it away. Transfer sausage to a paper towel-lined plate, leaving the fat in the skillet.

   Sage-seasoned sausage is traditional, but Italian sweet or hot sausage works beautifully if you want a different character.
2. 2

   Soften the onions

   Reduce heat to medium. Add the butter to the sausage drippings and let it foam. Add the diced onion and cook, stirring occasionally, until soft and translucent with golden edges, about five minutes. The onion will pick up the browned bits from the sausage. This is good. Scrape everything from the pan and add to the sausage.

3. 3

   Prepare the baking dish

   Butter a 9x13-inch baking dish generously. Your grandmother used butter and so should you. Margarine slides off the sides and leaves you with stuck-on egg. Spread half the bread cubes across the bottom in an even layer.

4. 4

   Build the layers

   Scatter half the sausage mixture over the bread, then half the shredded cheese. Repeat with remaining bread, sausage, and cheese. The layering matters. It ensures every forkful contains all the elements that make this dish worth eating.

5. 5

   Whisk the custard

   Crack the eggs into a large bowl. Add the milk, salt, pepper, mustard powder, and cayenne. Whisk vigorously until the mixture is completely uniform with no streaks of white. The mustard won't taste like mustard in the finished dish. It amplifies the cheese and adds a warmth you can't quite identify.

   The eggs must be at room temperature if you're baking immediately. Cold eggs straight from the refrigerator will extend your baking time significantly.
6. 6

   Soak the casserole

   Pour the custard slowly and evenly over the layered casserole. Use a spatula to gently press the bread cubes down, ensuring every piece gets submerged. The bread needs to drink in the custard. Cover tightly with plastic wrap and refrigerate overnight, or at least four hours. This rest is not optional. It transforms a collection of ingredients into a unified dish.

7. 7

   Bring to room temperature

   Remove the casserole from the refrigerator and let it sit on the counter while the oven preheats to 350°F, about thirty minutes. A cold dish in a hot oven bakes unevenly, with overcooked edges and a raw center. Patience now prevents disappointment later.

8. 8

   Bake covered

   Cover the dish tightly with aluminum foil and bake for thirty-five minutes. The foil traps steam and allows the custard to set gently without the top browning too quickly. You'll smell sausage and toasted cheese filling the kitchen before you're halfway through.

9. 9

   Uncover and finish

   Remove the foil and continue baking until the top is puffed and golden brown, the edges pulling slightly from the sides of the dish, and a knife inserted in the center comes out clean. This takes another fifteen to twenty minutes. The casserole will dome magnificently, then settle as it cools.

10. 10

    Rest and serve

    Let the casserole rest for ten minutes before cutting. This allows the custard to set fully and makes serving easier. Cut into generous squares, scatter fresh chives over each portion, and serve on warmed plates. This is the kind of food that makes people linger at the table.

Chef Tips

• •Day-old bread is essential, not a suggestion. Fresh bread turns to mush. If your bread is too soft, cube it and let it sit uncovered overnight, or toast the cubes lightly in a 300°F oven for ten minutes.
• •Sharp cheddar provides backbone, but a handful of Gruyère or smoked Gouda mixed in adds complexity. The finished dish won't announce these additions, but people will ask what makes it taste so good.
• •For a lighter casserole, substitute half the whole milk with half-and-half. For a richer version that borders on indecent, use all half-and-half. Both approaches have their merits.
• •Add vegetables if you like. Sautéed mushrooms, roasted red peppers, or blanched broccoli florets all belong. Fold them in with the sausage layer.

Advance Preparation

• •The casserole must be assembled at least 4 hours ahead, preferably overnight. This step cannot be skipped.
• •Once assembled, the unbaked casserole keeps refrigerated for up to 24 hours.
• •Leftovers reheat beautifully. Cover with foil and warm in a 325°F oven for fifteen minutes, or microwave individual portions.
• •The sausage and onions can be browned up to two days ahead and refrigerated. Bring to room temperature before assembling.

Frequently Asked Questions

Nutrition Information

1 serving (about 235g)