Recipe courtesy of Ali Clarke
Secret Ingredient Breakfast Casserole
- Level: Easy
- Yield: 4 to 6 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 16 servings
- Calories
- 263
- Total Fat
- 19
- Saturated Fat
- 10
- Carbohydrates
- 12
- Dietary Fiber
- 1
- Sugar
- 3
- Protein
- 11
- Cholesterol
- 112
- Sodium
- 341
- Total: 9 hr 15 min
- Active: 30 min
Ingredients
4 tablespoons unsalted butter
8 ounces cremini mushrooms, cleaned, stems removed, caps roughly chopped
1/4 cup finely diced red onion (about 1/4 onion)
2 cloves garlic, minced
1/4 cup all-purpose flour
1/2 cup chicken broth
1 cup heavy cream
Kosher salt and freshly ground black pepper
12 ounces breakfast sausage, removed from casings
8 slices white bread, crusts removed, bread diced
1 cup shredded extra-sharp Cheddar
5 large eggs
1 1/2 cups milk
2 teaspoons Dijon mustard
2 tablespoons dry vermouth
Directions
- To make the mushroom gravy, melt the butter in a large skillet over medium heat. Add the mushrooms and onion and cook until they begin to brown and all the moisture from the mushrooms has evaporated, 8 to 10 minutes.
- Add the garlic and cook an additional 1 minute. Stir in the flour until the mushrooms are completely coated and you no longer see any raw white flour, about 1 minute. Slowly pour in the broth and heavy cream, stirring constantly. Bring the mixture to a boil, reduce to a simmer and cook until very thick, 4 to 5 minutes. Season to taste with salt and pepper and let cool. When completely cooled, transfer to an airtight container and refrigerate up to 3 days.
- To make the casserole, heat a large skillet over medium-high heat. Add the sausage and cook, breaking up chunks, until browned and cooked through, about 8 minutes. Transfer to a sheet pan lined with paper towels to drain.
- Place the bread in an 8-by-8-inch baking dish. Scatter the cooked sausage and then the Cheddar evenly over the bread. Set aside.
- Whisk together the eggs, milk, mustard, 1/4 teaspoon salt and pepper to taste in a medium bowl. Pour the egg mixture over the bread, making sure the bread is evenly coated; the egg should come about halfway up the sides of the bread. At this point, cover the casserole dish and refrigerate overnight.
- When ready to bake, preheat the oven to 325 degrees F. Remove the casserole from the refrigerator, uncover it and let it sit at room temperature for about 30 minutes while the oven preheats.
- Evenly spread the mushroom gravy over the top of the casserole (I like to dollop it on and then spread it with a rubber spatula). Sprinkle the vermouth on top. Place the casserole on a sheet pan and bake until the sides brown and bubble and the egg is set in the center, about 1 hour.
- Remove the casserole from the oven and let cool 10 to 15 minutes. Cut into squares and serve immediately. Cool any leftovers completely, then refrigerate; individual servings reheat well in the microwave on the reheat setting.