Ingredients
Scale
- 1 pound ground breakfast sausage (mild or spicy)
- 10 large eggs
- 3 cups whole milk
- 1 teaspoon dry mustard powder
- 1/2 teaspoon onion powder
- Salt and black pepper to taste
- 6 cups cubed white or brioche bread (about 1-inch pieces)
- 2 cups shredded sharp cheddar cheese
- 1/2 cup sliced green onions (optional garnish)
Instructions
- Step 1: Brown the Sausage. Place a large skillet over medium-high heat. Add the ground sausage and cook until it is completely browned and crumbled, which usually takes about 8 to 10 minutes. Use a slotted spoon to transfer the meat to a paper-towel-lined plate to drain any excess grease. This step ensures your casserole is flavorful but not oily.
- Step 2: Prepare the Egg Custard. In a large mixing bowl, crack the 10 eggs and whisk them thoroughly. Pour in the milk and add the dry mustard powder, onion powder, salt, and pepper. Continue whisking until the mixture is smooth and the spices are well-distributed. This liquid will be the binder that creates that soft, souffle-like texture.
- Step 3: Layer the Ingredients. Grease a 9×13-inch baking dish with butter or non-stick spray. Spread the bread cubes evenly across the bottom of the dish. Sprinkle the cooked sausage over the bread, followed by a generous layer of shredded cheddar cheese. Carefully pour the egg and milk mixture over everything, ensuring all the bread pieces are slightly submerged or coated.
- Step 4: Chill and Bake. Cover the dish tightly with plastic wrap or aluminum foil. Place it in the refrigerator for at least 4 hours, though overnight is best. When you are ready to eat, preheat your oven to 350°F (175°C). Remove the cover and bake for 45 to 50 minutes, or until the center is set and the top is golden brown. Let it stand for 5 minutes before slicing and serving.
- Cook Time: 65 minutes