Savory Breakfast Casserole with Sausage

Name: Savory Breakfast Casserole with Sausage
Cook time: 40 min
Yield: 10 servings
Cuisine: american
Ingredients: 5 g unsalted butter; 300 g day-old sandwich bread cut into 2.5 cm cubes; 450 g breakfast sausage removed from casings if needed; 10 g unsalted butter; 150 g yellow onion diced; 150 g red bell pepper diced; 2 g smoked paprika; 8 piece large eggs beaten; 360 ml whole milk; 6 g fine salt; 2 g black pepper freshly ground; 150 g sharp cheddar cheese shredded; 50 g sharp cheddar cheese shredded; 10 g chives snipped for garnish

This American-style breakfast casserole layers cooked breakfast sausage with bread cubes, sautéed onion and bell pepper, and a seasoned egg-milk custard, then bakes until the center is set and the top is browned. It serves as a complete breakfast or brunch main dish and slices cleanly after a short rest.

By Julienne

Cook time: 40 minutes

Servings: 10

Ingredients

5 g unsalted butter
300 g day-old sandwich bread cut into 2.5 cm cubes
450 g breakfast sausage removed from casings if needed
10 g unsalted butter
150 g yellow onion diced
150 g red bell pepper diced
2 g smoked paprika
8 piece large eggs beaten
360 ml whole milk
6 g fine salt
2 g black pepper freshly ground
150 g sharp cheddar cheese shredded
50 g sharp cheddar cheese shredded
10 g chives snipped for garnish

Instructions

Preheat the oven to 190°C. Grease a 9x13 inch baking dish with a little of the butter, then spread the bread cubes in the dish. The bread is evenly distributed in the dish and the oven is fully preheated.
Set a large skillet over medium heat. Add the sausage and cook, breaking it up, until browned and cooked through. Transfer it to a bowl, leaving a small amount of rendered fat in the pan if present. The sausage is no longer pink and has browned bits. The pan contains only a thin coating of fat.
Add the remaining butter to the skillet. Add the onion and bell pepper and cook until softened, then stir in the paprika for 15 seconds. Scatter the vegetables over the bread and sausage in the baking dish. The onion is translucent, the pepper is softened, and the vegetables smell sweet and savory.
In a large bowl, whisk the eggs, milk, salt, and black pepper until smooth. Stir in 150 g of the cheddar, then pour the custard evenly over the casserole. The liquid is evenly distributed and the bread is visibly moistened.
Top with the remaining cheddar. Bake for 30 to 35 minutes, until the center is set and the top is browned in spots. If you want extra color, broil briefly for 1 to 2 minutes at the end, watching closely. The center no longer sloshes when the dish is jostled and the eggs are set to 74°C or higher in the middle.
Let the casserole rest for 10 minutes. Garnish with chives if using, then cut into 10 portions and serve. The casserole slices cleanly and the custard holds its shape.