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Author Notes: My mom used to make this whenever company came and she needed to feed a crowd in the morning. Many of the components--sausage, scallions, mushrooms, bread--are similar to those of stuffing, so this recipe is great for sweeping up any unused ingredients (or uneaten stuffing!) after a holiday dinner.
This casserole also graciously accepts other miscellaneous substitutions; try it with ham instead of sausage, leeks instead of scallions, or really any variety of bread or semi-hard cheese (such as gouda or Swiss) left over from your appetizer course. —Julia
- 1 1/2 pounds sweet Italian sausage, crumbled
- 8 scallions, chopped
- 4 ounces mushrooms, sliced
- 9 slices sandwich bread, torn into chunks
- 8 ounces sharp cheddar, grated and divided
- 10 large eggs
- 3 cups whole milk
- 1 teaspoon Worcestershire sauce
- 1 teaspoon dry mustard
- 1 teaspoon kosher salt
- 1/2 teaspoon fresh ground black pepper
- 1/4 teaspoon paprika
- Preheat the oven to 350 degrees. Lightly grease a 13x9" baking pan with vegetable oil or cooking spray.
- Heat a skillet over medium heat. Add sausage and cook through. Remove sausage from skillet to a large bowl, leaving 1-2 tablespoons of fat in the skillet.
- Add scallions and mushrooms to skillet and sauté until softened and the mushrooms are slightly shrunken, 4-5 minutes. Add scallions, mushrooms, and torn bread to sausage and toss to combine.
- In another bowl, whisk together eggs, milk, Worcestershire sauce, and spices until combined.
- Add the sausage/bread mixture in an even layer to the casserole dish. Sprinkle with half the shredded cheese. Pour egg mixture on top, and top with remaining cheese.
- Cover with foil and bake in the center of the oven for 25-35 minutes. Once the eggs have set but the edges have not significantly browned, remove foil and bake for another 10-15 minutes, or until top is brown and bubbly and eggs are set.
- Cool slightly (10-15 minutes), slice and serve.
- This recipe was entered in the contest for Your Best Recipe with Thanksgiving Leftovers