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One-Stop Breakfast Casserole

Source of Recipe


From "There's a Chef in My Family!" by Emeril Lagasse



List of Ingredients



• 8 ounces breakfast sausage or bulk sausage, casing removed
  
• 2 large shallots, minced (about 1/3 cup)
  
• 1 Tbsp butter
  
• 12 to 16 slices (½-inch-thick) day-old French bread (toast lightly if fresh)
  
• 6 ounces (1½ cups) shredded cheese (Monterey jack, Cheddar or Swiss)
  
• 10 large eggs
  
• 2½ cups half-and-half
  
• ½ tsp salt
  
• ¼ tsp ground white pepper
  






Instructions



1. Heat a skillet over medium heat and, when hot, add the sausage. Cook until sausage begins to brown, breaking it into small pieces with a wooden spoon, about 4 minutes. Add the shallots to the skillet and continue to cook until meat is golden brown and the shallots are soft, about 2 minutes longer. Remove skillet from heat and set aside.
   
   
2. Butter a 9-inch square baking dish and line the bottom with half of the bread slices. Top the bread slices with half of the sausage-shallot mixture and half of the grated cheese. Make another layer with remaining bread, sausage and cheese.
   
   
3. In a mixing bowl, combine the eggs, half-and-half, salt and pepper, and whisk to combine. Pour the egg mixture evenly over the layered bread mixture. Cover with plastic wrap and refrigerate for at least 1 hour and up to overnight.
   
   
4. Remove the casserole from the refrigerator and allow to come to room temperature for about 20 minutes. Position rack in center of oven and preheat oven to 325° F.
   
   
5. Remove the plastic wrap and bake the casserole, uncovered, until puffed and golden brown, about 1 hour. Using oven mitts or pot holders, remove the casserole from the oven and let rest for 5 minutes before serving.
   
   Serves 8 to 10