Weekend Brunch Eggs and Sausage Casserole
- 14 cup butter, softened (more to grease the baking dish)
- 12-1 tablespoon minced fresh garlic (or to taste)
- 2 -3 tablespoons grated parmesan cheese (can use more)
- 1 12 lbs breakfast pork sausage (can use less)
- 1 loaf Italian bread (about 14-15 inches long, and about 4-inches wide)
- 24 large eggs
- 1 cup half-and-half cream or 1 cup full-fat milk
- 2 teaspoons salt
- black pepper
- 8 green onions, chopped
- 3 -4 cups grated cheddar cheese
- Set oven to 350F.
- Generously grease a 13x9-inch baking dish with butter.
- Cook the sausage in a skillet breaking up into large pieces until browned (about 8-10 minutes) drain any fat and set the sausages aside to cool.
- Mix the minced garlic with the softened butter and Parmesan cheese in a small bowl.
- Slice the loaf of bread in half lengthwise.
- Spread a thin layer of the garlic butter on both sides of the cut side of the bread.
- Arrange the two bread slices side by side in the bottom of the baking dish (don't worry if the bread does not completely cover the bottom).
- Sprinkle the cooked crumbled sausage on top of the bread.
- In a bowl whisk together eggs, half and half until frothy about 3 minutes, then whisk in green onions and half of the shredded cheese.
- Pour the egg mixture over the sausage (the bread will float to the top, pushing down on the bread with a spatula to help the bread absorb the liquid).
- Sprinkle with remaining cheese.
- At this point you can cover and refrigerate until ready to bake, or bake right away.
- Bake covered with a large piece of buttered foil (buttered-side down) for about 30 minutes.
- Carefully remove the foil and bake until the top is slightly puffed and the eggs are cooked through (about another 20 minutes more).
- Let stand 10 minutes, then cut into squares.
butter, fresh garlic, parmesan cheese, pork sausage, italian bread, eggs, cream, salt, black pepper, green onions
Taken from www.food.com/recipe/weekend-brunch-eggs-and-sausage-casserole-143907 (may not work)