Notes: 

This dish is perfect to make the night before so all of the bread gets nice and soaked through, making like a savory French Toast. BUT if you can also just let it soak up while your oven is preheating. 

The Supply List

 

• 3C Bread, torn into pieces - white, sourdough, or half a loaf of French bread will work
• 1 lb Wild Earth Breakfast Pan Sausage
• 3 C Milk
• 10 Eggs
• 1.5C Shredded Cheddar Cheese or cheese blend
• Salt, pepper, red pepper (optional)
• 1 chopped green onion (opt)
• Bacon crumbles (opt)
• Steens Cane Syrup or maple syrup for serving

 

 

9x13x2 or 9x12x3 Baking dish

The Steps

 

• In a skillet, brown and crumble you Breakfast Pan Sausage. Set aside.
• In a bowl, whisk together the eggs, milk, and a pinch of salt and pepper. Set aside.
• Grease a 9x13 Casserole dish
• Tear your bread into 1" chunks and add to the dish. (For a more uniform texture, you can cut the crusts off prior to tearing. I prefer the variety and not wasting any bread. ) 
• Add half of the cheese to the dish, sausage, and green onion
• Pour over with egg mixture and top with remaining cheese. 
• Bake at 325* for 45-60min until egg is set in the middle.

If making ahead of time:

• Cover with plastic wrap and (carefully) move to the fridge. 
• Remove in the morning and allow to sit for 30-45 minutes on the counter before baking at 325 for 45-60 min until egg is set in the middle.

If it looks like the cheese is browning too quickly, lightly tent a piece of aluminum foil over the dish. 

• Allow the dish to rest for 5 minutes or more before serving to allow the eggs to set. 

We like a little drizzle of sweetness to balance the savory like maple syrup or Steen's Cane Syrup!

 

 

ENJOY!