Ingredients
Scale
- 1 lb pork breakfast sausage
- 1 large yellow onion, chopped
- 1 (1-pound) loaf of sourdough bread, cut into 1-inch cubes
- 2 cups shredded Gruyère cheese
- 1/2 cup grated Parmesan cheese
- 8 large eggs
- 2 cups whole milk
- 1 cup heavy cream
- 1 tbsp Dijon mustard
- 1 tsp salt
- 1/2 tsp black pepper
- 1/4 tsp ground nutmeg
Instructions
- In a large skillet over medium heat, cook the pork sausage and chopped onion until browned, about 6-8 minutes; drain excess grease.
- In a bowl, combine bread cubes, sautéed sausage and onion, and cheeses; stir well.
- Whisk together eggs, whole milk, heavy cream, Dijon mustard, salt, black pepper, and nutmeg until smooth.
- Pour custard over bread mixture and press down lightly.
- Transfer to a greased 9×13-inch baking dish, cover, and refrigerate overnight or for 8 hours.
- Preheat the oven to 350°F (175°C). Allow casserole to sit at room temperature for 30 minutes.
- Bake uncovered for 50-60 minutes until golden brown and set. Let rest for 10 minutes before serving.
Notes
Store leftovers in an airtight container in the refrigerator for up to three days; freeze portions for longer storage.
- Prep Time: 15 minutes
- Cook Time: 60 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
- Diet: Gluten-Free Option
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 5g
- Sodium: 800mg
- Fat: 30g
- Saturated Fat: 15g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 2g
- Protein: 20g
- Cholesterol: 150mg