A delicious, savory make-ahead, quiche-like main dish that can be made for breakfast, lunch, or dinner. We have this every Christmas for brunch,
Servings 12people
Ingredients
4-6 cupsday old bread (I use croissants)
1tspolive oil
1lbbulk sausagesage sausage
1mediumyellow onion, chopped finely
14largeeggs
1 1/2cupswhole milk, or half and halfor a combinaton
2tspfresh parsley, finely chopped
1/2tsphot sauceoptional, to taste
1/2tspsalt
1/4tspblack pepper
1 cupgrated cheesewe like 1/2 cup more
Instructions
Make The Casserole
Spray a 9 x 13 oven-proof baking dish with nonstick spray and layer the bread cubes evenly on the bottom of the dish.
Remove any casing from the sausage. Heat the olive oil in a large skillet and add the bulk sausage and onions. Cook the sausage and the onions over medium heat, breaking the sausage up with a spatula or wooden spoon. Cook until the sausage is done. Take the sausage and onions from the pan with a slotted spoon and spread them evenly over the bread.
Layer the cheese evenly over the sausage.
Whisk the eggs, milk, parsley, hot sauce, salt, and pepper together in a large bowl. Pour the egg mixture over the bread.
Cover the casserole with plastic wrap and aluminum foil and refrigerate for up to 24 hours.
Bake
Preheat the oven to 375 °.
Take the casserole from the refrigerator for 15-20 minutes before baking it in the oven.
Take the plastic wrap off the casserole and replace the aluminum foil so the top of the casserole does not burn. Put a rimmed baking sheet under the casserole to catch any spillover.
Bake for 40 minutes. Remove the foil and bake for another 15 minutes until the casserole is golden brown and bubbly.
Serve
Let the breakfast casserole rest for 15. It will deflate a bit. Cut into squares and serve.