Make this Breakfast Casserole on Friday, so all you have to do is cook it Saturday morning. Breakfast is easy, delicious, and work-free on New Year’s Day or any day!
12 Large Eggs
1 tablespoon vegetable oil
1 pound uncooked pork breakfast sausage, casings removed
2 1/2 cups whole milk
2 teaspoons ground mustard
1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
6 ounces French or sourdough baguette, cut into 3/4-inch cubes (about 5 1/2 cups)
3/4 cup shredded sharp cheddar cheese
Heat oil in a large frying pan over medium heat on your Big Green Egg until it shimmers. Add the sausage and cook. Break up the meat into smaller pieces with a wooden spoon until it’s no longer pink and starting to brown. This takes about 10 minutes. Remove the pan from the heat and let it cool for 10 minutes.
Place the eggs in a large bowl and whisk. Add the milk, mustard, salt, and pepper and whisk to combine. Add the reserved sausage, bread, and cheeses and stir to combine. Pour the mixture into a 13-by-9-inch baking dish and spread it an even layer. Cover the dish with plastic wrap or aluminum foil and refrigerate overnight.
When ready to bake the casserole, heat the oven to 350°F (or use your Big Green Egg) and arrange a rack in the middle. Meanwhile, remove the casserole from the refrigerator and let it sit at room temperature.
Uncover the casserole and bake until a toothpick inserted into the center comes out clean, about 45 to 55 minutes. Remove the pan to a wire rack and let it cool for 10 minutes before serving. Enjoy!
Recipe from Chowhound.