Making a filling breakfast for a bunch of people can be hard to swing, so we made it easy by putting everything into a casserole. Just whisk together a dozen eggs, milk, and a touch of mustard, then add cheddar and Jack cheese, sourdough bread cubes, and browned breakfast sausage. Dump the mixture into a big casserole dish and let it sit in the refrigerator overnight. The next morning all you have to do is put it in the oven, and in less than an hour, you’re ready to eat.
Game plan: The assembled casserole needs to soak overnight before baking, so plan accordingly.
- 1 tablespoon vegetable oil
- 1 pound uncooked pork breakfast sausage, casings removed
- 12 large eggs
- 2 1/2 cups whole milk
- 2 teaspoons ground mustard, such as Colman’s
- 1 teaspoon kosher salt
- 1/2 teaspoon freshly ground black pepper
- 6 ounces French or sourdough baguette, cut into 3/4-inch cubes (about 5 1/2 cups)
- 3/4 cup shredded sharp cheddar cheese (about 2 ounces)
- 3/4 cup shredded Monterey Jack cheese (about 2 1/2 ounces)
- Heat the oil in a large frying pan over medium heat until shimmering. Add the sausage and cook, breaking up the meat into smaller pieces with a wooden spoon, until it’s no longer pink and is starting to brown, about 10 minutes. Remove the pan from the heat and let it cool for 10 minutes.
- Place the eggs in a large bowl and whisk until they’re broken up. Add the milk, mustard, salt, and pepper and whisk to combine. Add the reserved sausage, bread, and cheeses and stir to combine. Pour the mixture into a 13-by-9-inch baking dish and spread it into an even layer. Cover the dish with plastic wrap or aluminum foil and refrigerate overnight.
- When ready to bake the casserole, heat the oven to 350°F and arrange a rack in the middle. Meanwhile, remove the casserole from the refrigerator and let it sit at room temperature.
- Uncover the casserole and bake until a toothpick inserted into the center comes out clean, about 45 to 55 minutes. Remove the pan to a wire rack and let it cool for 10 minutes before serving.