Breakfast Casserole

Method

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1. Heat the oven to 175°C / 350°F and butter a 23 x 33 cm baking dish.

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2. Cook the sausage in a frying pan over medium-high heat for 8 minutes, breaking it up, until browned. Drain off the fat.

   Mark done Start 8 min timer

3. Spread the bread cubes over the base of the dish and scatter over the sausage, three quarters of the cheese and the spring onions.

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4. Whisk the eggs, milk, mustard, salt and pepper until completely smooth and pour evenly over the top.

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5. Press the bread down so it is all wet. If you have time, cover and refrigerate overnight; otherwise leave it 20 minutes.

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6. Scatter over the rest of the cheese.

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7. Bake uncovered 45 to 50 minutes, until puffed, golden and set in the centre, with a knife coming out clean.

   Mark done Start 45 min timer

8. Rest 10 minutes before cutting into squares.

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Chef’s Tips

• Use stale bread. Fresh bread turns to paste in the custard.
• Press the bread under the custard so every cube is wet and none burns.
• The centre is set when a knife comes out clean, not when the top looks done.

Common Substitutions & Variations

• Out of spring onions? A small regular onion, finely sliced, or a few chives stirred in at the end both cover the job.

Pairing Suggestions

• Fresh fruit
• Hot coffee
• A tomato and avocado salad

Storage & Reheating

Refrigerate up to 4 days and reheat squares in the oven or microwave. Freeze baked squares for 2 months.

Common questions

Nutritional Highlights

Per serving, calculated from the ingredient list. Treat these as an estimate — brands and cuts vary.