This Christmas, we decided to keep breakfast somewhat easy by having a sausage, egg and cheese casserole that could be made the night before, as well as some sticky buns that my grandmother ordered from Williams Sonoma.
We had cooked the casserole a few times before, and it was as simple and delicious as it had always been. Some casseroles have a tendency to be bland, but this one is the perfect combination of moist, spicy (by choice – you can choose your sausage based on level of heat), cheesy and flavorful. We prepared it the night before and let all of the ingredients soak into the bread overnight. Then we popped it in the oven Christmas morning, et voila!
Cheese and Sausage Breakfast Casserole (from Bon Appetit)
- 8 white bread slices, cut into cubes (we used an artisan french loaf – less of a sweet flavor which we liked)
- 1 lb bulk pork sausage, crumbled and cooked
- 1 1/2 cups grated sharp cheddar
- 10 large eggs
- 2 cups milk (do not use lowfat or nonfat)
- 2 teaspoons dry mustard
- 1 tsp salt
Grease 9×13-inch glass baking dish. Place bread in prepared dish. Top with sausage and cheese. Beat together eggs and next three ingredients. Season with pepper. Pour over sausage mixture. (Can be prepared 1 day ahead. Chill.)
Preheat oven to 350°F. Bake casserole until puffed and center is set, about 50 minutes. Cut into squares.
Serve with Williams Sonoma sticky buns 🙂