This breakfast is a weekly staple in our home. Egg+ cheese+ bread+meat= perfection in a baking dish. The recipe below is the quickest way I make this. It always varies from week to week depending on what I have on hand or if we have company over. If I’m serving this to guests, I go the extra mile by replacing onion powder with caramelized onions, swapping cheddar cheese for Italian cheese and adding sautéed spinach. If it’s just us, mama goes basic. But basic is still dam good.
Tips: Toast bread for 10 minutes at 350 degrees if it’s fresh and you don’t have time to let it sit out for a day or 2. For guests, I cut the bread into pieces so it looks nice when it’s served. For us, I just tear it without any regard for sizing. Caramelize 1 medium yellow onion in place of the onion powder. Add 1 bag of baby spinach or kale into the same pan and saute for some greens. Swap out sausage for 1 package of bacon or omit. Think of your favorite omelette combos and make this your own.
- 1 loaf of stale French bread or Challah bread*, ends removed and torn or cut into 3/4″ pieces.
- 10 eggs
- 2 1/4 c half and half or milk
- 1 package frozen sausage links, cooked and cut into pieces
- 2 c shredded cheddar cheese
- 1 tsp onion powder
- 3/4 -1 tsp salt
- Black pepper to taste
Lightly grease a 9×13″ baking dish with oil or butter spray. Evenly spread out bread, sausage and 1 cup of cheese.
In a large mixing bowl, whisk together eggs, half and half, onion powder, salt and pepper until smooth. Pour egg mixture evenly over the bread. Top with remaining cheese and cover with aluminum foil. Refrigerate for 2 hours or overnight.
Bake at 350 degrees covered for 20 minutes. Remove foil and bake an additional 25-35 minutes, or until eggs are set in the middle. Let rest for a few minutes before serving.
To Re-heat-Microwave with a damp paper towel for 20 seconds or more. Re-heat covered in the oven at 325 degrees for about 20-25 minutes. Times will vary. Refrigerate and/or freeze.