Cheesy Sausage Overnight Breakfast Casserole
|1 loaf (14.5 oz.)||
Sour Dough Bread, cut into cubes
|2 (12 oz)|
Crushed Red Pepper Flakes
|16 ounces (4 cups)||
Sharp Cheddar Cheese, shredded and divided
Fresh Parsley, chopped
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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