Breakfast Casserole (ATK)

By hmp13

Ingredients

• 1 1 inch) 1 (14 inch) loaf Italian bread, ends trimmed
• 2 2 2 pound bulk pork sausage
• 1 1 1 small onion, chopped fine
• 3 3 3 cups shredded extra sharp cheddar cheese
• 12 12 12 large eggs, lightly beaten
• 4 4 4 cups whole milk
• 1 1/2 1 1/2 1/2 teaspoons salt
• 1 1 1 teaspoon pepper
• 1 1 1 1/2 hot sauce (Frank’s RedHot) or 1 1/2 teaspoons Tabasco
• Breakfast Casserole with Chorizo and Pepper Jack
• Breakfast Casserole with Italian Sausage and Fontina

Preparation

Step 1

Adjust oven racks to upper middle and lower middle positions and heat oven to 400 degrees. Slice bread in half lengthwise, then slice each half crosswise into 1.2 inch thick pieces. Spread bread in single layers on 2 rimmed baking sheets and bake until golden, 15 to 20 minutes, flipping bread and switching and rotating sheets halfway through. Let cool 15 minutes.

Cook sausage in large skillet over medium heat until no longer pink, about 5 minutes. Add onion and cook until golden, about 5 minutes.

Grease 13 by 9 inch baking dish. Shingle half of bread in prepared pan so that edges overlap slightly. Top with half of sausage mixture and 1 cup cheese. Repeat with remaining bread, remaining sausage mixture, and remaining cheese.

Whisk eggs, milk, salt, pepper, and hot sauce in large bowl. Pour evenly over casserole. Wrap casserole with plastic and weigh down. Refrigerate for at least 1 hour and up to 24.

Adjust oven rack to middle position and heat oven to 350 degrees. Let casserole stand at room temperature while oven is heating. Remove weights, unwrap casserole and bake until the edges and center have puffed and top is golden brown, about 1 hour. Let cool 10 minutes. Serve.