Make-Ahead Breakfast Casserole

• servings: Serves 8 to 10
• total time: 3 hr 15 min

Ingredients

1 (14-inch) loaf italian bread (see note), ends trimmed

1 pound bulk pork sausage

1 small onion, chopped fine

3 cups shredded extra-sharp cheddar cheese

12 large eggs, lightly beaten

4 cups whole milk

1 ½ teaspoons salt

1 teaspoon pepper

1 tablespoon hot sauce (see note)

Directions

TOAST BREAD Adjust oven racks to upper-middle and lower-middle positions and heat oven to 400 degrees. Slice bread in half lengthwise, then slice each half crosswise into ½-inch-thick pieces. Spread bread in single layers on 2 rimmed baking sheets and bake until golden, 15 to 20 minutes, flipping bread and switching and rotating sheets halfway through. Let cool 15 minutes.

BROWN SAUSAGE Cook sausage in large skillet over medium heat until no longer pink, about 5 minutes. Add onion and cook until golden, about 5 minutes.

ASSEMBLE CASSEROLE Grease 13- by 9-inch baking dish. Shingle half of bread in prepared pan so that edges overlap slightly. Top with half of sausage mixture and 1 cup cheese. Repeat with remaining bread, remaining sausage mixture, and remaining cheese.

SOAK AND WEIGHT Whisk eggs, milk, salt, pepper, and hot sauce in large bowl. Pour evenly over casserole. Wrap casserole with plastic and weight according to photos below. Refrigerate for at least 1 hour and up to 24 hrs.

BAKE CASSEROLE Adjust oven rack to middle position and heat oven to 350 degrees. Let casserole stand at room temperature while oven is heating. Remove weights, unwrap casserole, and bake until the edges and center have puffed and top is golden brown, about 1 hour. Let cool 10 minutes. Serve.