Breakfast Bake

This is a very easy, make-ahead breakfast, that is perfect for a house full of Holiday company. We like to use a rustic loaf of bread like a levain, ciabatta or boule, but any bread would work, as would any cheese or breakfast sausage (though we are partial to Smokey Ridge Charcuterie Breakfast Sausage). If you do substitute other breakfast sausage you will probably want to drain off the extra fat before transferring it to the casserole.


5 cups Bread, crust removed and cut into 1 inch cubes

1 package SRC Apple Breakfast Sausage

10 ounces gruyere cheese, or another cheese of your choice

2 cups half-and-half

1 teaspoon dry mustard powder

1 teaspoon salt

5 eggs, lightly beaten

2 Tablespoons fresh herbs (chives, parsely), minced

The Process

1. Grease a 9×13 inch casserole dish and spread the bread on the bottom.

2. Brown the sausage in a skillet and then spread over the bread in the casserole dish. Top with the shredded cheese.

3. Stir together eggs, herbs, spices and half-and-half and pour mixture over the cheese. Cover casserole and refrigerate overnight.

4. In the morning preheat the oven to 350 degrees and bake casserole until set and slightly golden (45 minutes – 1 hour). Let rest for 15 minutes before serving.

Servings/Yield: Servings: 9-12 Source: Smokey Ridge Charcuterie