Description
Prepare this hearty, savory breakfast casserole the night before for an easy, stress-free Christmas morning meal that feeds a crowd.
Ingredients
Scale
- 12 slices sourdough bread, cut into 1-inch cubes
- 1 pound breakfast sausage, cooked and crumbled
- 1 cup shredded Gruyère cheese
- 1 cup shredded sharp Cheddar cheese
- 6 large eggs
- 2 cups whole milk
- 1 teaspoon Dijon mustard
- 1 teaspoon dried mustard powder
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/4 teaspoon nutmeg
Instructions
- Grease a 9×13 inch baking dish. Arrange the sourdough cubes evenly in the bottom of the dish.
- Sprinkle the cooked sausage, Gruyère cheese, and Cheddar cheese over the bread cubes.
- In a large bowl, whisk together the eggs, milk, Dijon mustard, mustard powder, salt, pepper, and nutmeg until well combined.
- Pour the egg mixture evenly over the bread and cheese layers. Gently press down on the bread to ensure it soaks up the liquid.
- Cover the dish tightly with plastic wrap. Refrigerate for at least 8 hours, or overnight.
- When ready to bake, preheat your oven to 350 degrees Fahrenheit. Remove the plastic wrap.
- Bake uncovered for 45 to 55 minutes, or until the casserole is puffed, golden brown, and a knife inserted near the center comes out clean.
- Let the casserole rest for 10 minutes before slicing and serving.
Notes
- For a make-ahead option, you can assemble the entire casserole, cover it, and refrigerate it for up to 24 hours before baking.
- If the top browns too quickly during baking, loosely cover the dish with aluminum foil for the last 15 minutes.
- Use day-old or slightly stale sourdough bread for the best texture; it absorbs the custard better.
- Prep Time: 20 min
- Cook Time: 50 min
- Category: Breakfast
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 450
- Sugar: 3
- Sodium: 750
- Fat: 30
- Saturated Fat: 12
- Unsaturated Fat: 10
- Trans Fat: 0
- Carbohydrates: 25
- Fiber: 1
- Protein: 22
- Cholesterol: 150