Ingredients
Scale
- 1 lb pork breakfast sausage
- 1 large yellow onion, chopped
- 1 (1-pound) loaf of sourdough bread, cut into 1-inch cubes
- 2 cups shredded Gruyère cheese
- 1/2 cup grated Parmesan cheese
- 8 large eggs
- 2 cups whole milk
- 1 cup heavy cream
- 1 tbsp Dijon mustard
- 1 tsp salt
- 1/2 tsp black pepper
- 1/4 tsp ground nutmeg
Instructions
- In a large skillet, cook the sausage over medium heat until browned. Break it apart as it cooks. Remove from heat and set aside.
- In the same skillet, add chopped onions and sauté until soft and translucent.
- In a large bowl, mix the sourdough cubes with the Gruyère and Parmesan cheeses.
- In another bowl, whisk the eggs, whole milk, heavy cream, Dijon mustard, salt, pepper, and nutmeg until well combined.
- Add the sausage and sautéed onions to the bread and cheese mixture, then pour the egg mixture over everything. Stir gently until well coated.
- Pour the mixture into a greased baking dish. Press down gently to ensure it holds together.
- Preheat your oven to 350°F (175°C) and bake for about 45 minutes until the top is golden and the egg is set.
- Let cool for a few minutes before slicing and serving warm.
Notes
Use fresh bread; day-old sourdough is ideal. Prep the night before for easy baking in the morning.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
- Diet: Pescatarian