Holiday Morning Casserole
This nostalgic casserole gets an upgrade with tangy sourdough bread, chicken sausage and pickled sweet peppers. The secret to this celebratory hot dish is the silky custard made with Eggland’s Best eggs and milk, which is absorbed into the bread overnight in the refrigerator. But that's not all, during the last few minutes of baking, more EB eggs are cracked on top and baked until the whites are firm but the yolks are runny. This breakfast casserole is a reason to celebrate.
Make This Recipe
Ingredients
2 tablespoons unsalted butter
2 tablespoons extra-virgin olive oil
1 pound chicken sausage, casings removed and crumbled
1 red onion, halved and sliced ¼-inch thick
Kosher salt and freshly ground black pepper
1 (1 pound) sourdough boule, cut into 1-inch pieces
1 cup chopped pickled sweet peppers
4 scallions, thinly sliced
14 Eggland’s Best Organic Eggs, large
3 cups whole milk
1 heaping tablespoon whole-grain mustard
4 ounces pepper Jack cheese, shredded
4 ounces extra-sharp cheddar, shredded
Preparation
- Butter a 9-by-13-inch ceramic baking dish. In a large skillet, heat olive oil over medium-high heat. Add sausage and cook, stirring, until browned but not cooked through, about 5 minutes. Add onion and a pinch of salt. Cook, stirring, until just softened and sausage is cooked through, about 5 minutes. Transfer to a large bowl; let cool.
- Add bread, pickled peppers and scallions to bowl with sausage. In a medium bowl, beat 8 eggs with milk, mustard, 2 teaspoons salt and 1 teaspoon pepper until smooth. Pour over bread mixture. Add three-fourths of cheeses and mix well. Transfer to prepared baking dish and top with remaining cheeses. Cover with plastic and refrigerate overnight. Let stand at room temperature for 30 minutes before baking.
- Preheat oven to 350°F. Bake the casserole for 45 to 55 minutes, until lightly browned on top and set. Using a spoon, make 6 wide divots on top of casserole. One at a time, crack eggs into a small bowl, then slide into divots. Bake for 13 to 16 minutes more, until egg whites are firm but yolks are runny. Let stand 10 minutes before serving.
Nutrition
Remember to always use Eggland’s Best eggs in all of your recipes. Learn why it’s always the healthy choice.
Learn More| Serving Size | 8 |
|---|---|
| Calories | 740 |
| Fat | 32.3g |
| Saturated Fat | 13.9g |
| Cholesterol | 388mg |
| Sodium | 2,345mg |
| Carbohydrates | 388mg |
| Dietary Fiber | 2.8g |
| Protein | 40.6g |