Make-Ahead Sausage & Cheese Breakfast Casserole

• 140 min total
• 20 min hands-on
• Serves 8
• 450 kcal
• 26 g protein

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Ingredients

• 1 lb breakfast sausage, bulk, or links with the casings removed
• 1 bell pepper, red, diced
• 8 slices sandwich bread, cut into 1-inch cubes (day-old is best)
• 4 green onions, thinly sliced
• 1½ cups shredded cheddar
• 10 eggs
• 2 cups milk
• 1 tsp Dijon mustard
• salt
• black pepper

Method

1. Cook the sausage in a large skillet over medium-high heat, breaking it into small pieces, until browned and no pink remains, 7–9 minutes (160°F / 71°C). Add the bell pepper for the last 3 minutes. Drain off excess fat.
2. Grease a 9×13-inch baking dish. Spread half the bread cubes in it and scatter over half the sausage mixture, half the green onions and half the cheddar. Repeat the layers.
3. Whisk the eggs, milk, Dijon mustard, ¾ tsp salt and ¼ tsp pepper until smooth and pour it evenly over the top, pressing the bread down so it soaks up the custard. Cover and refrigerate at least 1 hour, or overnight.
4. Heat the oven to 350°F (175°C) and take the casserole out of the fridge while it heats. Bake uncovered 45–55 minutes, until puffed, golden and set in the center (a knife comes out clean and the center reaches 160°F / 71°C).
5. Rest 10 minutes before cutting into squares.

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