Description
This beloved family tradition gets a delicious upgrade in this double-serving version of the classic breakfast sausage casserole. With rich cheddar, savory pork sausage, and tender cubes of bread soaked in a custard-style egg mix, it’s the ultimate holiday or weekend brunch bake. We’ve added Dijon mustard, sautéed onions, and a touch of smoked paprika to deepen the flavor and keep the nostalgia alive—with a twist.
Ingredients
2 lbs ground pork sausage
2 tsp mustard powder (or 1 tbsp Dijon mustard for extra tang)
1 tsp salt
8 large eggs, beaten
4 cups milk
12 slices white or sourdough bread, toasted and cubed
3 cups shredded mild or sharp Cheddar cheese
1 small yellow onion, finely diced (optional twist)
½ tsp smoked paprika (optional)
Butter or spray for greasing
Instructions
Cook the sausage in a skillet over medium heat until browned. If using onions, add them during the last few minutes to soften. Drain excess fat.
In a large mixing bowl, whisk together eggs, milk, mustard powder (or Dijon), salt, and paprika.
Lightly grease a 9×13-inch deep baking dish (or two standard 9×9 dishes).
Layer cubed bread in the bottom of the dish. Top with cooked sausage and onion mix, then sprinkle evenly with cheese.
Pour egg mixture over everything. Press gently to ensure bread absorbs liquid.
Cover and refrigerate overnight (at least 8 hours).
The next morning, preheat oven to 350°F (175°C).
Bake uncovered for 1 hour 15 minutes, or until the center is set and top is golden. Let rest 10–15 minutes before slicing.
- Prep Time: 20 minutes
- Chill Time: 8 hrs
- Cook Time: 1 hr 15 mins
Nutrition
- Calories: 350 / Serving
- Sodium: 750mg / Serving
- Fat: 24g / Serving
- Carbohydrates: 15g / Serving
- Protein: 21g / Serving
- Cholesterol: 180mg / Serving