Sausage Breakfast Casserole Without a Soggy Middle

Ingredients

• 1 pound breakfast sausage (454 g)
• 6 cups day-old sourdough cubes (420 g)
• 10 large eggs (500 g)
• 2 cups whole milk (480 g)
• 2 cups shredded cheddar (225 g)
• 1 medium yellow onion, diced (160 g)
• 1 red bell pepper, diced (150 g)
• 1 tablespoon Dijon mustard (15 g)
• 1 teaspoon garlic powder (3 g)
• 1 1/4 teaspoons fine salt (7 g)
• 1/2 teaspoon black pepper (1 g)
• 4 scallions, sliced (60 g)

Instructions

1. Prepare. Brown the sausage in a wide skillet, breaking it into bite-size crumbles. Add the onion and bell pepper and continue cooking until the vegetables soften and the skillet looks dry. Spread the sourdough cubes in a greased metal 9-by-13-inch baker, then distribute the sausage mixture and cheddar into the gaps instead of leaving them only on top.
2. Assemble. Whisk eggs, milk, Dijon, salt, garlic powder and pepper until completely uniform. Pour slowly from the outer edge toward the center. Press the bread down once, then release it so the cubes can regain some height. Let the dish stand for 15 minutes; the lower cubes should absorb custard without a watery ring forming around the pan.
3. Cook or chill. Bake uncovered at 350°F (175°C) for 40 to 45 minutes. The cheese should form irregular golden patches and the edges should lift slightly. Check the deepest center with a thin knife: it should leave a shallow mark that holds and return with tender crumbs, not liquid egg. Give the middle another few minutes if it ripples separately.
4. Finish. Leave the casserole uncovered for 10 minutes before cutting eight squares. Run a flexible knife around the metal edge, then use a broad spatula to reach beneath the bread layer. Scatter scallion greens lightly. The first lifted square is the useful check: its base should be moist but supported, with no glossy puddle beneath it.

Notes

• Use the white metal 9-by-13-inch baker and preserve the weights. Center cue: the casserole at doneness, with golden cheese patches and a center that holds a shallow knife mark without liquid egg.
• Refrigerate for up to 4 days. Reheat one portion for 60 seconds, check the center and add brief bursts if needed.

Nutrition Facts