From the family collection
Egg and Cheese Casserole
A make-ahead brunch casserole with sausage and mushrooms.
Download recipe PDFWhat you need
Serves 8-10
- 12 slices white bread, crusts removed
- 2-3 Tbsp unsalted butter, softened
- ½ cup (1 stick) unsalted butter
- ½ lb fresh mushrooms, trimmed and sliced
- 2 cups thinly sliced yellow onions
- 1½ lbs hot Italian sausage
- 12-16 oz sharp cheddar, grated
- 5 eggs, beaten + 2½ cups milk
- 3 tsp Dijon + 1 tsp dry mustard
- 1 tsp each: nutmeg, salt; ⅛ tsp pepper
- 2 Tbsp flat-leaf parsley, chopped
How to make it
- Butter the bread with the softened butter; set aside.
- Melt the stick of butter in a large skillet and sauté the mushrooms and onions 5 to 8 minutes, until tender.
- Remove the sausage casings; brown, breaking into bite-size pieces.
- In a 9x13 casserole, layer half the bread (buttered side down), mushroom mixture, sausage, and cheese; repeat, ending with cheese.
- Whisk the eggs, milk, mustards, nutmeg, salt, and pepper; pour over. Cover and refrigerate overnight.
- Sprinkle with parsley and bake uncovered at 350°F about 1 hour, until bubbly.
