We make this every Christmas Eve day, leave overnight in the fridge for the flavours to "marry", and pop in the oven in the morning right before we start opening presents. By the time we're done our ooh-ing and ahh-ing over presents, we start to ooh and ahh over this breakfast!
Portion size6 servings
Credits :Joan Levack
spicy Italian sausage
chili garlic paste
Spray or grease casserole dish (2 or 3 litre, or a 9 x 13 baking dish will also do) Cube bread slices and toss with cheese into caserole dish Mix together: eggs, milk, mustard, salt and chili paste (if you use the paste) Pour over bread and cheese. Cover with plastic wrap and refrigerate overnight. Take sausage out of casing and sautee, put aside in fridge until morning. Before baking, crumble sausage over the top of casserole, and pour butter on top. (if you use bacon, crab, or shrimp for topping, prepare as indicated) When the kids come down for presents, while you are making your coffee, pop the casserole into a 350 F/180 C oven for 45 minutes. Remove from oven when golden brown on top and a knife inserted into the centre comes out clean.