Equipment Needed
- 9×13 inch baking dish
- Large skillet
- Large mixing bowl
- Whisk
- Measuring cups and spoons
- Spatula
- Aluminum foil
Step-by-Step Instructions
First, we build our savory foundation. In my large skillet over medium heat, I cook the breakfast sausage, breaking it up with my spatula into small crumbles. I cook it until it’s browned and no longer pink. If there’s a lot of excess fat, I drain most of it, leaving about a tablespoon for flavor. Then, I add the diced onion (and any other vegetables like bell peppers, if using) to the skillet with the sausage. I cook, stirring, until the onion is soft and translucent, about 5 minutes. The smell of sautéed onion with the sausage is absolutely mouthwatering. I then remove this mixture from the heat and let it cool slightly.
While the sausage cools, I prepare the baking dish and the bread layer. I generously grease my 9×13 inch baking dish with butter or non-stick spray. I spread the cubed day-old bread evenly across the bottom of the dish. It should be a nice, generous layer. Over the bread, I sprinkle about half of the shredded cheddar cheese. Then, I evenly spoon the slightly cooled sausage and onion mixture over the cheese and bread. This creates layers of flavor and texture. Finally, I top it all with the remaining half of the cheddar cheese.
Now, for the custard that binds it all together. In my large mixing bowl, I crack the 12 eggs. I whisk them vigorously until they are completely smooth and uniform. To the eggs, I add the milk, salt, pepper, dry mustard powder, and paprika. I whisk it all together until it’s a perfectly smooth, pale yellow liquid. Here’s a tip I learned: I pour this custard slowly and evenly over the entire casserole, aiming to cover every bit of the bread and sausage. I then gently press down on the top with my spatula to help the top layer of bread soak up the liquid.(See the next page below to continue…)