Ingredients:

  • 1 lb (450g) Bulk Breakfast Sausage (Pork or Turkey)
  • 1 medium Yellow Onion, finely diced
  • 1 teaspoon Dried Sage
  • 1/2 teaspoon Black Pepper
  • 1 (13 oz / 370g) package Sliced Bread, cubed into 1-inch pieces
  • 8 oz (225g) Sharp Cheddar Cheese, grated
  • 12 Large Eggs
  • 2 1/2 cups (600ml) Whole Milk
  • 1 teaspoon Dijon Mustard
  • 1 teaspoon Salt
  • 1/2 teaspoon Ground Black Pepper

Instructions:

  1. Brown the sausage and diced onion in a skillet over medium heat. Drain off any excess grease thoroughly. Stir in dried sage and pepper. Set aside to cool slightly.
  2. Lightly grease the 9x13 baking dish. Arrange half of the bread cubes in an even layer across the bottom.
  3. Sprinkle half of the cooked sausage mixture evenly over the first layer of bread. Top with half of the grated cheese. Repeat with the remaining bread, sausage, and cheese layers.
  4. In a large mixing bowl, whisk together the eggs, milk, Dijon mustard, salt, and pepper until fully incorporated and slightly frothy.
  5. Slowly and evenly pour the egg custard mixture over the layered ingredients in the baking dish, ensuring the bread absorbs the liquid on top. Gently press down with a spatula if necessary.
  6. Cover the dish tightly with plastic wrap or foil. Refrigerate for a minimum of 8 hours, or preferably overnight.
  7. Preheat the oven to 350°F (175°C). Remove the casserole from the fridge 30 minutes before baking to take the chill off. Bake, uncovered, for 45–55 minutes, or until the centre is set and the top is golden brown.
  8. Let the casserole rest for 10 minutes before slicing and serving.