Overnight Sausage and Cheddar Breakfast Casserole with Fresh Chives

Butter a 9x13-inch (23x33 cm) baking dish generously with 1 tbsp softened butter.

Heat a large skillet over medium-high; crumble in 450 g breakfast sausage and cook 6-7 minutes until deeply browned with crispy edges, breaking it into bite-sized pieces.

Reduce heat to medium, add 1 finely diced yellow onion and 2 minced garlic cloves; sweat 4 minutes until the onions turn translucent and fragrant.

Deglaze with 2 tsp Worcestershire sauce and 1 tsp Dijon mustard, stirring to coat; remove from heat and let cool slightly.

Cube 8 cups day-old brioche or challah bread into 1-inch (2.5 cm) pieces and scatter half in the prepared dish; top with half the sausage mixture and 1 cup shredded sharp cheddar.

Repeat with remaining bread, sausage and another 1 cup cheddar for a total of 2 cups cheese.

In a large bowl, whisk 8 large eggs, 2 1/2 cups (600 ml) whole milk, 1/2 cup (120 ml) heavy cream, 1 tsp salt, 1/2 tsp black pepper and a pinch of nutmeg until fully emulsified.

Pour the custard evenly over the casserole, pressing the bread down gently so every cube soaks up the mixture; cover and refrigerate at least 4 hours or overnight.

The next morning, preheat oven to 350°F (180°C) and let the casserole sit at room temperature 20 minutes while it heats.

Bake uncovered 45-55 minutes until the top is deeply golden, the centre is set with no jiggle and a paring knife comes out clean.

Rest 10 minutes, then shower with 3 tbsp finely sliced fresh chives before slicing and serving.