Sausage and Cheddar Breakfast Casserole
medium sweet onion
large loaf sourdough bread
cut into cubes (remove the crusts if you like)
Sharp Cheddar Cheese
shredded (mix white and yellow!)
chopped flat leaf parsley
half and half or light cream
sea salt or ¾ teaspoon kosher salt
Freshly ground black pepper to taste
Pinch cayenne pepper
Butter a 9×13 baking dish or other large casserole dish. Cooking spray works too.
Melt one tablespoon butter in a large skillet. Brown the sausage, breaking up as necessary so that it’s fairly uniform in size. Remove from pan.
Saute chopped onion in the pan drippings until soft and translucent.
Combine bread cubes, cooked sausage and onions, chopped parsley and grated cheese in a large mixing bowl.
Toss to combine and spread evenly in prepared pan.
In another bowl, whisk together eggs, half-and-half or cream, salt and peppers. Pour over the bread mixture in the casserole. At this stage, cover tightly with plastic wrap and refrigerate overnight.
Heat the oven to 350. Let the casserole stand at room temp while the oven heats. Bake for one hour. Start checking for doneness after 45 minutes – it will be puffy and golden brown. Serve immediately.