Ingredients
Scale
- 1 lb ground breakfast sausage (mild or spicy)
- 10 large eggs
- 3 cups whole milk
- 1 teaspoon dry mustard powder
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 6 cups sturdy white bread, cubed (French bread or sourdough works best)
- 2 cups sharp cheddar cheese, shredded
- 1/4 cup fresh chives or green onions, sliced (optional for garnish)
Instructions
- Start by greasing a 9×13-inch baking dish with butter or non-stick cooking spray. Place a large skillet over medium-high heat and add the ground sausage. Cook the sausage, breaking it into small crumbles with a wooden spoon, until it is browned and no longer pink. Drain the excess grease thoroughly and set the meat aside to cool slightly. While the sausage cools, cut your bread into 1-inch cubes and place them in an even layer at the bottom of your prepared baking dish.
- In a large mixing bowl, whisk together the eggs, milk, dry mustard powder, salt, and pepper until the mixture is well-combined and frothy. Sprinkle the cooked sausage evenly over the bread cubes in the baking dish. Follow with the shredded cheddar cheese, ensuring it covers the meat and bread. Pour the egg mixture slowly over the entire dish, making sure every piece of bread gets soaked. Cover the dish tightly with plastic wrap or aluminum foil and refrigerate for at least 4 hours, though overnight is preferred for the best texture.
- When you are ready to eat, preheat your oven to 375°F (190°C). Remove the casserole from the refrigerator and let it sit on the counter for about 20 minutes to take the chill off. Remove the plastic wrap and cover with foil if you want a softer top, or leave it uncovered for a crispier crust. Bake for 40 to 50 minutes, or until the eggs are set and the top is golden brown. Let the casserole rest for 5 to 10 minutes before slicing. Garnish with fresh chives and serve warm.
- Cook Time: 1 hour