Cheesy Sausage Overnight Breakfast Casserole
Recipe by The Slow Roasted Italian.
Assemble It Tonight, Bake It Tomorrow, Take All the Credit
Jones All Natural Pork Sausage gets browned with red pepper flakes, then glazed with maple syrup until the sauce thickens and coats every crumble. Layer it over sourdough bread cubes with sharp cheddar, pour a Dijon-spiked egg custard over the top, and refrigerate overnight. In the morning, bake covered until puffed and set, then finish uncovered with the remaining two cups of cheese. Feeds 12, works for holidays and weekends, and does most of its work while you sleep.
Ingredients
- 1 loaf (14.5 oz.) sourdough bread, cut into cubes
- 2 (16 oz.) Jones Dairy Farm All Natural Pork Sausage Rolls
- 1 teaspoon crushed red pepper flakes
- 16 ounces (4 cups) sharp cheddar cheese, shredded and divided
- 12 large eggs
- 1 cup half and half
- 1 tablespoon Dijon mustard
- 1 teaspoon kosher salt
- 1/4 cup sliced scallions
- Handful fresh parsley, chopped
Directions
Butter 9×13-inch casserole dish. Sprinkle bread cubes into casserole dish and set aside.
Crumble sausage into medium skillet over medium-high heat. Add red pepper flakes and cook until nearly browned. Pour syrup over sausage and continue cooking as syrup bubbles and thickens. Pour maple sausage over bread cubes in casserole dish. Sprinkle with 2 cups of cheese and toss to combine.
Meanwhile, combine eggs, half-and-half, mustard and salt in large bowl; whisk until combined. Pour egg mixture over bread cube mixture. Cover with foil and chill in refrigerator for 8 hours, or overnight.
Preheat oven to 350°F. Cover and bake until eggs are puffy and set, about 1 hour 15 minutes. Uncover, sprinkle with remaining 2 cups of cheese and bake, uncovered, an additional 10 minutes or until cheese is melted. Top with scallions and parsley. Serve and enjoy.
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