Brunch preparation is done in a flash when it features this make-ahead savoury casserole. Try making this delicious recipe with other types of bread such as challah, whole wheat or Italian bread.
Preparation Time: 40 minutes
Cooking Time: 14 minutes
Chilling Time: 4 to 12 hours
Baking Time: 1 hour
- 12 cups (3 L) cubed (1-inch/2.5 cm) French loaf, about 1 loaf
- 1 lb (500 g) Ontario Sweet Italian Turkey Sausage, casings removed
- 1 tbsp (15 mL) vegetable oil
- 1 Ontario Onion, diced
- 1 pkg (227 g) Ontario Crimini Mushrooms, sliced
- 6 Ontario Eggs
- 2 cups (500 mL) Ontario Milk
- 1 tsp (5 mL) dry mustard
- 1/2 tsp (2 mL) salt
- 1/4 tsp (1 mL) pepper
- 1-1/2 cups (375 mL) shredded Ontario Swiss-style Cheese
- 1/2 cup (125 mL) chopped fresh Ontario Parsley
To dry bread, divide cubes between two rimmed baking sheets and bake in 200°F (100°C) oven for 10 minutes. Remove from oven and stir. Switch and rotate baking sheets; bake until dry, about 10 minutes. Set aside.
Meanwhile, in large skillet, cook sausage over medium-high heat, stirring often, until browned, 7 to 9 minutes. Remove from skillet; set aside.
In same skillet, heat oil over medium heat; add onion and mushrooms; cook, stirring occasionally until slightly softened, about 5 minutes.
In large bowl, whisk together eggs, milk, mustard, salt and pepper until well blended. Add bread cubes, 3/4 cup (175 mL) of the cheese, parsley, reserved sausage and mushroom mixture; gently combine. Transfer into 13- x 9-inch (3 L) greased baking dish. Cover with foil. Refrigerate 4 hours or up to 12 hours.
Bake covered in 350°F (180°C) oven for 30 minutes. Uncover, sprinkle with remaining cheese and bake for 30 minutes or until a knife inserted in the centre comes out clean. Let stand 10 minutes before cutting.
PROTEIN: 29 grams
FAT: 19 grams
CARBOHYDRATE: 37 grams
FIBRE: 2 grams
SODIUM: 955 mg