170 minutes
A hearty breakfast casserole made with Italian bread, pork sausage, cheddar cheese, and a flavorful egg mixture.
Italian Bread, ends trimmed
each
Pork Sausage, bulk
0 lb
Small Onion, chopped fine
each
Extra-Sharp Cheddar Cheese, shredded
cups
Large Eggs, lightly beaten
each
cups
teaspoons
teaspoons
tablespoons
1. Toast the bread
Preheat your oven to 400 degrees Fahrenheit and arrange your racks in the upper-middle and lower-middle positions. Slice the loaf of Italian bread lengthwise, then cut it crosswise into 0.5-inch-thick pieces. Spread these slices in single layers on two rimmed baking sheets. Place the sheets in the oven and bake for 15-20 minutes, flipping the bread halfway through, until the pieces are golden brown.
2. Cook the sausage and onions
Place a large skillet over medium heat and cook the pork sausage until it is no longer pink, about 5 minutes. Add the finely chopped small onion to the skillet and continue cooking for another 5 minutes until the onion turns golden brown.
3. Assemble the casserole
Grease a 13- by 9-inch baking dish. Shingle half of the bread slices along the bottom of the dish, then evenly distribute half of the sausage mixture on top. Sprinkle one cup of shredded extra-sharp cheddar cheese over the sausage. Repeat this layering process with the remaining bread, sausage mixture, and another cup of cheese.
4. Prepare the egg mixture
In a large bowl, whisk together 12 lightly beaten eggs, 4 cups of whole milk, 1.5 teaspoons of salt, 1 teaspoon of pepper, and 1 tablespoon of hot sauce.
5. Soak the casserole
Pour the egg mixture evenly over the layered bread and sausage in the baking dish, ensuring that all the bread gets soaked. Cover the casserole with plastic wrap and place weights on top to press it down slightly. Refrigerate the casserole for at least 1 hour, or up to 24 hours if you want to prepare it in advance.
6. Bake the casserole
Preheat your oven to 350 degrees Fahrenheit and position the rack in the middle. Remove the weights and plastic wrap from the casserole and place it in the oven. Bake for about 1 hour until the edges and center are puffed and the top is golden brown.
7. Cool and serve
After baking, let the casserole cool for about 10 minutes before serving. This will help it set and make it easier to cut into portions. Enjoy your savory cheddar and sausage breakfast bake!
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Cooked bacon or ham, Gruyère or Brie, sautéed leeks and mushrooms, thyme, and a touch of nutmeg in the custard.
Try using a smoked Gouda, provolone, or pepper jack instead of cheddar for a different flavor profile.
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