Sausage Breakfast Casserole
Ingredients
- 1 pound talian pork sausage
- 10 large eggs,
- 4 cups whole milk
- 1 teaspoon dry mustard
- 1/4 teaspoon onion powder
- 1 teaspoon kosher salt
- Freshly Freshly ground pepper to taste
- 5 cups Italian loaf
- 2 cups sharp cheddar cheese
- 1/2 cup sliced mushrooms,
- 1/2 cup tomatoes,
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Instructions
- Heat a skillet on medium. Break up the sausage into chunks and cook, working in batches if need be, until cooked on all sides. As you cook the sausage, you can break up the larger chunks into smaller crumbles (which are easier to distribute evenly over the casserole).,When lightly browned, remove from pan to a paper towel lined plate to absorb any excess fat.,Simply Recipes / Sally Vargas,Simply Recipes / Sally Vargas
- In a large bowl, whisk together eggs, milk, dry mustard, onion powder, salt and pepper.,Simply Recipes / Sally Vargas
- Place the cubed bread in a well-buttered 9 x 13-inch baking pan. Sprinkle with cheese. Sprinkle with chopped tomatoes and mushrooms, if using. Top with the browned crumbled sausage, distributing it evenly. Pour the egg milk mixture evenly over the bread and cheese.,Simply Recipes / Sally Vargas,Simply Recipes / Sally Vargas,Simply Recipes / Sally Vargas,Simply Recipes / Sally Vargas
- At this point, the casserole can be covered and chilled in the fridge for several hours or overnight, until ready to bake and serve.,If baking immediately, let the casserole sit for 10 minutes to give the bread a chance to absorb the milk-egg mixture before putting in the oven.,Simply Recipes / Sally Vargas,Simply Recipes / Sally Vargas
- When ready to bake, preheat the oven to 325°F.
- Bake uncovered for about 1 hour. Tent with foil if the top begins to brown too quickly.
- Let the casserole cool for about 10 minutes before serving. Leftovers will keep in the refrigerator for about a week.,Did you love the recipe? Let us know with a rating and review!,Simply Recipes / Sally Vargas
Source
Original recipe: View Original