Loaded Sausage and Cheddar Breakfast Casserole

Ingredients

• 6 cup day-old brioche or country bread, cubed
• 1 tbsp unsalted butter
• 1 unit yellow onion, diced
• 2 unit garlic cloves, minced
• 450 g breakfast sausage
• 1 tbsp Dijon mustard
• 1 tbsp apple cider vinegar
• 8 unit large eggs
• 2 cup whole milk
• 0,5 cup sour cream
• 2 tbsp fresh chives, chopped
• 2 cup sharp cheddar, grated
• 1 tsp salt and black pepper

Instructions

1. 1

   Grease a 9x13-inch baking dish with butter and scatter 6 cups cubed day-old brioche or country bread evenly across the bottom.

2. 2

   Heat 1 tbsp unsalted butter in a large skillet over medium heat. Add 1 diced yellow onion with a pinch of salt and sweat 6-8 minutes until translucent and lightly caramelized at the edges.

3. 3

   Add 2 minced garlic cloves and cook 30 seconds until fragrant, then push to the side of the pan.

4. 4

   Crumble in 1 lb (450 g) breakfast sausage and sear undisturbed 3 minutes to build a golden crust before breaking apart and cooking through, about 5 more minutes.

5. 5

   Deglaze the pan with 1 tbsp Dijon mustard whisked with 1 tbsp apple cider vinegar; stir to coat the sausage and lift the fond. Cool slightly.

6. 6

   In a large bowl, whisk 8 large eggs with 2 cups (480 ml) whole milk, 1/2 cup (120 ml) sour cream, 1 tsp salt, 1/2 tsp black pepper and 2 tbsp chopped fresh chives until smooth and emulsified.

7. 7

   Scatter the sausage mixture over the bread, then sprinkle with 2 cups (200 g) grated sharp cheddar. Pour the egg custard evenly over top and press gently so every cube soaks.

8. 8

   Cover and refrigerate at least 1 hour, ideally overnight, so the bread fully absorbs the custard.

9. 9

   Bake at 350°F (180°C) for 45-55 minutes, uncovered, until the top is deep golden, puffed and set in the centre when jiggled.

10. 10

    Rest 10 minutes so the custard firms up, then shower with more fresh chives and cut into generous squares.