Ingredients
bread slices, crusts removed
Cheddar cheese
chopped onion
1 1/2 to 2 lb. bulk sausage
grated cheese
bread cubes (like large pieces of stuffing mix)
8 to 10 eggs
4 1/2 c. milk
1 Tbsp. prepared mustard
salt and pepper to taste
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Earthy sage — brown butter, sausage, Thanksgiving stuffing
Enameled Dutch oven for braising, bread baking, stewing
Wide shallow braiser — casseroles, gratins, paella-style dishes
Sausage stuffer for charcuterie, forcemeat preparations
Individual cups for perfectly shaped poached eggs
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Earthy sage — brown butter, sausage, Thanksgiving stuffing
Enameled Dutch oven for braising, bread baking, stewing
Wide shallow braiser — casseroles, gratins, paella-style dishes
Sausage stuffer for charcuterie, forcemeat preparations
Individual cups for perfectly shaped poached eggs
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Butter a 9 x 13-inch casserole dish. Cover bottom with bread slices. Cover with slices of Cheddar cheese. Sprinkle with onion. Cook and crumble the sausage; drain and cool a bit and layer over the onion. Sprinkle sausage with grated cheese (as much as you like). Put bread cubes on top of sausage and cheese. Refrigerate overnight and/or beat eggs with milk and mustard. Add salt and pepper and pour over the casserole. Let set for 1 hour. Bake 50 minutes at 325°. Great served with blueberry muffins.