Savory sausage, gooey cheese and sweet sauteed onions and shallots come together in this mouthwatering breakfast casserole. And you’ve got to love an egg bake! It’s so versatile.
You can make this egg bake the night before or at the last minute. Also, you can make it this way…or with just about anything that you have on hand. This dish is a great way to use up leftovers or to make a big breakfast for an unexpected crowd.
- 1/2 pound italian sausage (sweet or spicy, you decide)
- 2 tablespoons unsalted butter
- 1 1/2 cups chopped onion
- 2 shallots, finely chopped
- 1/2 teaspoon kosher salt
- 1/4 teaspoon pepper
- 3 eggs
- 1 1/2 cups whole milk
- 1 teaspoon powdered mustard
- 1 1/2 cups cubed stale bread (I used Challah)
- 6 ounces shredded melting cheese (I used Manchego this time, but Cheddar, Monterey Jack, Gouda, Raclette, Mozzarella, etc. would all be great)
This is so easy.
Preheat oven to 350 degrees F (if you are baking the casserole right away). Sauté the sausage until brown and crispy. Set aside. Sauté the onions and shallots in the butter until golden brown. Season with salt and pepper. Meanwhile, whisk together the eggs, milk and mustard powder. Then add the bread cubes and let that sit for five minutes.
MAKE AHEAD OPTION: At this point, you could cover the dish with plastic wrap and store in the fridge overnight.
If you are ready to eat it now, bake uncovered in a 350 degree F oven about 30-35 minutes or until it is golden brown on top and solid in the center.
So that’s what I made this time, but you can mix in anything that you like. Vine-ripened tomatoes, mushrooms, leftover veggies, cooked bacon, cubed ham, leftover hamburger, sundried tomatoes, stuffing (mmmm, there’s an idea). Heck, I may even mix in some golden raisins one of these days.
Try whatever sounds good (or what you have) and let me know how it turns out.