Brunch is one of our favorite meals and when our family is together we go don’t shy away from a big brunch. Breakfast casseroles have made the rounds and most of us have numerous recipes on hand.
This is one we recently adjusted thanks in part to Matthew. Truly the epitome of a Southern gentleman and not one to ever complain about anything you place on the table, he did offer a suggestion on the original version of this dish. Less bread in the casserole and boy was he spot on!
We did a bit of an overhaul of this recipe and love the results. With only a single layer of bread just covering the bottom of your pan, then topped with sautéed sweet onions and hash brown potatoes followed by pork sausage. Pour over a custard made with a cheese blend of fontina and white cheddar, whisked with eggs, milk, freshly grated nutmeg and a pop of Dijon mustard.
You want to plan ahead for this one as it needs to rest in the refrigerator for at least eight hours or overnight. To make it easier, grab a bag of hash brown potatoes from the dairy case at your market. This makes a large casserole, enough to feed a crowd and it reheats easily. Adding a soup or salad and you’ve got lunch or dinner- a great use of any you have leftover. Or add some hot biscuits for brunch!
Similar to a quiche, this casserole is loaded with eggs, dairy, and cheese. And the addition of sausage and hash brown potatoes will make it a hit with the heartier appetites in the family.
Egg and Sausage Breakfast Casserole
3 cups cubed bread, preferably soft Italian, Challah, or Brioche
3 tablespoons butter
1 small sweet onion, chopped, about 1 cup
4 cups hash brown potatoes
1-½ teaspoons kosher salt, divided
½ teaspoon freshly cracked black pepper, divided
1 tablespoon olive oil
1 pound pork sausage
8 extra-large eggs
2-¼ cups milk
1 cup grated white cheddar cheese
1 cup grated Fontina cheese
¼ teaspoon freshly grated nutmeg
2 tablespoons Dijon mustard
Layer the cubed bread in the bottom of a 13” x 9” baking dish that has been sprayed with a cooking spray.
In a large skillet melt the butter over medium heat, then add the chopped onion. Sauté until the onion is soft and translucent about 8 minutes. Add the hash brown potatoes, ½ teaspoon salt and ¼ teaspoon black pepper, stirring well to combine with the onion. Stir frequently to prevent the potatoes from sticking to the pan. Cook for about 8 to 10 minutes.
Spread the potatoes and onions over the bread cubes.
Add the olive oil to the skillet and cook the sausage over medium heat, breaking it up as it cooks. Once the sausage is cooked through and no longer pink, about 6 to 8 minutes, then spread it over the potatoes and onions.
In a large mixing bowl whisk together the eggs, milk, grated cheese, 1 teaspoon kosher salt, ¼ teaspoon black pepper, and nutmeg. Pour the egg mixture over the casserole. Cover and refrigerate at least 8 hours or overnight.
Prior to baking, pull the casserole our of the refrigerator and let it set at room temperature for about 30 minutes. (If your baking dish is still cold to the touch, place it on a rimmed baking sheet before placing it into the oven.) Bake at 350 degrees for 55 to 60 minutes or until the eggs are gently set and no longer “liquid” and the top is golden and puffed.
Let the casserole rest for about five minutes before serving. Serves 8 to 10.
Egg and Sausage Casserole
Equipment
- Large sauté pan
- Large baking dish, 13" x 9"
Ingredients
- 3 cups cubed bread, preferably soft Italian, Challah, or Brioche
- 3 tablespoons butter
- 1 small sweet onion, chopped, about 1 cup
- 4 cups hash brown potatoes*
- 1-½ teaspoons kosher salt, divided
- ½ teaspoon freshly cracked black pepper, divided
- 1 tablespoon Olive Oil
- 1 pound pork sausage
- 1 cup grated white cheddar cheese
- 1 cup grated Fontina cheese
- 8 extra-large eggs
- 2-¼ cups cups milk
- ¼ teaspoon freshly grated nutmeg
- 2 tablespoons Dijon mustard
Instructions
- Layer the cubed bread in the bottom of a 13” x 9” baking dish that has been sprayed with a cooking spray.
- Ina large skillet melt the butter over medium heat, then add the chopped onion. Sauté until the onion is soft and translucent, about 8 minutes.
- Add the hash brown potatoes, ½ teaspoon salt and ¼ teaspoon black pepper, stirring well to combine with the onion. Stir frequently to prevent the potatoes from sticking to the pan. Cook for about 8 to 10 minutes.Spread the potatoes and onions over the bread cubes.
- Add the olive oil to the skillet and cook the sausage over medium heat, breaking it up as it cooks. Once the sausage is cooked through and no longer pink, about 6 to 8 minutes, spread it over the potatoes and onions.
- In a large mixing bowl, whisk together the eggs, milk, grated cheese, 1 teaspoon kosher salt, ¼ teaspoon black pepper and nutmeg. Pour the egg mixture over the casserole. Cover and refrigerate at least 8 hours orovernight.
- Prior to baking, pull the casserole our of the refrigerator and let it set at room temperature for about 30 minutes. Bake at 350 degrees for 55 to 60minutes or until the eggs are gently set and no longer “liquid” and the top is golden and puffed.
- Let the casserole rest for about five minutes before serving.
