Breakfast Sausage And Egg Casserole

Have you ever tried cooking an elaborate breakfast for a large group of people? In our book, it’s about 10,000 times worse than cooking a fancy dinner, because people haven’t had coffee yet (stay away from them) and everybody’s starving. It’s in those situations that we applaud ourselves for getting some easy prep out of the way the night before and being total all-stars!

This make-ahead breakfast dish easily serves 8 people and will leave everyone satiated and feeling good before they start their homeward journeys. Never stress out again about flipping pancakes or trying to keep the French toast warm, this dish has got you covered!

Sausage And Egg Casserole

Serves 8

Ingredients

• 1 pound pork and sage sausage
• 1/2 loaf Italian or white bread
• 5 large eggs
• 2 cloves garlic, minced
• 1 white onion, peeled and diced
• 1 1/2 cups sharp cheddar cheese, grated
• 1 cup milk
• 1 teaspoon dry mustard
• parsley, finely chopped, garnish
• kosher salt and freshly ground pepper, to taste

Directions

1. Cut bread into 1-inch cubes and set aside.
2. In a medium pan or skillet over medium heat, brown sausage until cooked through and no longer pink.
3. Remove with a slotted spoon and set aside on a paper towel-lined plate. To the same pan, add diced onion and saute until softened and translucent. 8-10 minutes.
4. Add minced garlic to the onion during the last 2 minutes of cooking. Once fragrant, remove vegetables from heat and set aside.
5. In a large bowl, beat together eggs with milk, mustard, salt and pepper.
6. Assemble casserole by spreading bread cubes out in a 9×13-inch baking dish. Spoon sausage and onion mixtures on top of bread so that they fill in empty gaps.
7. Pour egg mix on top of everything, cover and refrigerate overnight.
8. When ready, preheat oven to 350º F.
9. Take casserole out of refrigerator and sprinkle cheddar cheese evenly over the top.
10. Bake for 45-50 minutes, or until cheese is melted and eggs are set.
11. Remove from oven and let rest 10-15 minutes. Garnish with parsley and serve warm.

Recipe adapted from Food Network