Sausage-Egg Breakfast Dish
This sausage and egg bake turns a loaf of stale bread into a breakfast that is ready before anyone is awake. Sage sausage and sharp cheddar season the soaked bread cubes, which set into a firm, sliceable custard in the oven. The assembled dish rests in the fridge or freezer, so the work is done ahead and the squares travel well to a brunch table.
Instructions
Brown the sausage in a skillet and sprinkle it with a pinch of pepper.
Drain off the excess fat, then set the sausage aside until it has cooled.
Beat the eggs in a large bowl and stir in the milk.
Fold the stale bread cubes, the cheese and the cooled sausage into the egg mixture until the bread is evenly coated.
Coat an 8 by 8-inch baking dish with cooking spray and pour the mixture into it.
Refrigerate the dish for at least an hour so the bread can soak up the custard. You can also freeze it at this point and bake it later.
Preheat the oven to 325°F, then bake the dish for 1 hour.
Let it cool, then cut it into squares to serve.
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