Bread that is a little bit dry will hold up better in the casserole and provide more structure, which is why breakfast casseroles tend to call for "day old" bread. If your bread is fresh or soft, after you cube it, spread it out on a sheet pan and put it in a 200°F oven for 10 to 12 minutes.
- 1 lb of Italian pork sausage
- 10 eggs, beaten
- 4 cups whole milk
- 1 teaspoon dry mustard
- 1/4 teaspoon onion powder
- 1 teaspoon kosher salt
- Fresh ground pepper to taste
- 5 cups cubed day old bread (we recommend rustic French or Italian loaf), cut into 3/4-inch to 1 inch-wide cubes
- 2 cups shredded sharp cheddar cheese
- 1/2 cup sliced mushrooms (optional)
- 1/2 cup peeled, cored, chopped tomatoes (optional)
1 Brown the sausage: Heat a skillet on medium high. Break up the sausage into chunks and cook, working in batches if need be, until browned on all sides. As you cook the sausage, you can break up the larger chunks into smaller pieces.
When lightly browned, remove from pan to a paper towel lined plate to absorb any excess fat.
2 Whisk the eggs, milk, dry mustard, onion powder, salt, pepper: In a large bowl whisk together the eggs, milk, dry mustard, onion powder, salt and pepper.
3 Layer bread, cheese, tomatoes, mushrooms in casserole dish, top with egg mixture: Place the cubed bread in a well buttered 9x13 inch baking pan. Sprinkle with cheese. Sprinkle with chopped tomatoes and mushrooms if using. Top with the browned crumbled sausage. Pour the egg milk mixture evenly over the bread and cheese.
4 Chill if making ahead, or bake for one hour: At this stage you can cover and chill overnight, if you want to prepare ahead. If not, let sit for 10 minutes before putting in the oven (so that the bread absorbs the milk egg mixture). Preheat oven to 325°F. Bake uncovered for about one hour. Tent with foil if the top begins to brown too quickly.