This is a very hearty dish, good for a crowd. I suggest serving it with a side of fruit or salad. The ingredients could be changed (different bread or cheese). I suggest using the Field Roast apple/sage vegetarian sausage though, it is extremely tasty. I created this to bring to my office for breakfast, and it was well received. —SueD
- Serves 10+
roughly chopped sweet onion
cubed bread - kosher onion rolls
1 3/4 cups
shredded Amish Bermuda Onion cheese
good grainy mustard
freshly ground pepper (or grains of paradise)
truffle oil - white or black
freshly ground nutmeg
- Toast the bread cubes in 200 deg. oven 20 min. or so, until golden. Remove & cool
- In a large hot skillet, add the oil & onions. Cover & sauté until almost starting to caramelize, then add sliced apples. Stir & cover. Stir several times. When wilted, add thyme, ¾ tsp. pepper & ½ tsp. salt. Cover & continue cooking until onions very soft and some liquid is in pan.
- Add mustard. Nestle the sausage in the onion/apples. Cover. Cook 5-10 min. Rearrange sausage so mixture sort of covers & cook another 5 min. or so. Sausage will plump up dramatically. Remove sausage & slice, then add back to pan & stir. Cook another few minutes until liquid absorbed.
- Butter a large casserole. Layer ½ of toasted bread, ½ of onion/apple/sausage mixture, ½ of cheese. Add second layer of ½ of toasted bread, ½ of onion/apple/sausage mixture, ½ of cheese.
- Break eggs into bowl & beat with fork or whisk. Add milk & ¾ tsp. pepper & ½ tsp. salt & ½ tsp fresh ground nutmeg and beat several minutes until thick & creamy. Pour over layered stuff in casserole. Cover tightly with plastic wrap & refrigerate at least 6 hrs.
- Remove from fridge to counter for 30 min. Heat oven 350 deg. & place in center of oven. Bake 20-25 min. then turn 90 deg. around and continue baking another 20-25 min. until nicely set. If the top is getting a little too brown, lightly cover with flat sheet of foil the last 10 min or so.
- Let set at least 10-15 min. before serving.