INGREDIENTS
- 1 tablespoon olive oil
- 14 to 16 ounces uncooked pork breakfast sausage
- Cooking spray or olive oil
- 12 large eggs
- 2 cups half-and-half
- 2 teaspoons dry mustard
- 1 1/2 teaspoons kosher salt
- 1/2 teaspoon freshly ground black pepper
- 8 ounces sharp cheddar cheese, shredded (2 cups), preferably white
- 6 slices hearty white sandwich bread (8 to 9 ounces)
INSTRUCTIONS
- Heat 1 tablespoon olive oil in a large frying pan over medium-high heat until shimmering. Remove the casings from 14 to 16 ounces pork breakfast sausage if needed. Add the sausage to the pan and cook, breaking up the meat into small pieces with a wooden spoon, until cooked through and starting to brown, 4 to 7 minutes. Remove the pan from the heat and set aside to cool slightly.
- Meanwhile, coat a 9×13-inch baking dish with cooking spray or olive oil. Place 12 large eggs, 2 cups half-and-half, 2 teaspoons dry mustard, 1 1/2 teaspoons kosher salt, and 1/2 teaspoon black pepper in a large bowl and whisk until combined.
- Grate 8 ounces sharp cheddar cheese on the large holes of a box grater (about 2 cups). Cut or tear 6 slices white sandwich bread into 1-inch pieces (about 6 cups). Add half of the cheese (1 cup) and all of the bread to the egg mixture.
- Using a slotted spoon, transfer the sausage into the egg mixture and gently fold until everything is evenly combined. Pour into the baking dish and spread into an even layer. Sprinkle with the remaining cheese.
- Cover and refrigerate for at least 8 or up to 24 hours. Alternatively, this casserole can be baked right away: let the casserole sit while the oven heats so the bread has time to absorb the custard.
- Arrange a rack in the middle of the oven and heat the oven to 350ºF. If the casserole has been refrigerated, let it sit at room temperature while the oven is heating.
- Bake uncovered until the top is golden-brown and a knife inserted in the center comes out clean, 50 to 55 minutes. Let cool for 10 minutes before slicing and serving.
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