This hearty satisfying casserole is chock full of great local ingredients! Local sausage, eggs, and bread come together to make a terrific addition to your family’s holiday breakfast table. Make this great casserole the night before and simply pop it in the oven the next morning. This recipe comes from our Demo Team.
Ingredients:
- ½ lb. sausage (try Giacomo’s or First Hand Foods country breakfast sausage), cooked and drained
- 3 – 4 c. Weaver Street Market plain focaccia, cut into 1 ½ inch cubes
- 2 c. shredded Cabot Creamery New York sharp cheddar
- 5 local large eggs
- 2 c. Ran-Lew Dairy whole milk
- 1 tsp. mustard
- ½ tsp. each salt and pepper
Directions:
1) Grease an 8” x 8” baking pan (or one close to that size).
2) Sprinkle ½ of the cooked sausage into the bottom of the pan.
3) Place ½ of the cubed focaccia in the pan and sprinkle ½ of the cheese over the bread.
4) Place the remaining focaccia over the cheese in the pan and sprinkle top with remaining cheese and sausage.
5) In a large pour-able bowl or measuring cup, beat together the eggs, milk, mustard, and salt and pepper until just combined and egg is well incorporated in the milk.
6) Pour egg mixture evenly over casserole. Be sure to soak all of the focaccia. Use a spatula to press down on the focaccia to ensure that it is as submerged as possible in the milk mixture.
7) Cover casserole and place in refrigerator overnight. The bread should absorb all liquid during the night.
8) Preheat oven to 350 degrees and uncover casserole. Bake for 30 minutes or until knife inserted in center of casserole come out mostly clean with no wetness. Serves 4 to 6.