A favorite breakfast for holidays.
- Carbohydrate 85.866824375 g
- Cholesterol 583.7715 mg
- Fat 59.06604125 g
- Fiber 4.81209382915497 g
- Protein 54.497220625 g
- Saturated Fat 21.67674775 g
- Serving Size 1 1 Serving (460g)
- Sodium 2095.07825 mg
- Sugar 81.054730545845 g
- Trans Fat 5.98716274999999 g
- Calories 1106 calories
Step-by-step
- Preheat Oven to 325.
- In large skillet cook sausage over medium-high heat until no longer pink.
- In large mixing bowl combine eggs, chives, milk, mustard, and salt. Stir well.
- Distribute half of bread evenly in a buttered 9x13x2 inch baking dish.
- Sprinkle with half of pepper, add half of cheese, add half the sausage.
- Repeat layering process.
- Pour egg mixture evenly over casserole.
- Bake uncovered for 60 minutes or until eggs are set. (Tent with foil if top begins to brown too quickly).
Why is this center still swimming?
Every tester has pulled a breakfast bake out of the oven only to find a watery abyss beneath a deceptively brown crust. This happens when liquid separates from the dairy before the protein network coagulates. Whisking the eggs and milk thoroughly establishes an emulsion, preventing the milk solids from pooling separately during the first twenty minutes of baking. Baking at a moderate 325 degrees Fahrenheit ensures the heat penetrates the center before the exterior overcooks. Tent the dish with aluminum foil if the cheese darkens past a golden hue before the sixty-minute mark.
Bread absorption mechanics
Cubed French bread acts as a sponge, but stale loaves absorb liquid differently than fresh ones. Stale bread holds its shape under weight, creating structural pockets that trap steam and prevent a dense, rubbery chew. Distribute the cubed bread evenly across the buttered nine-by-thirteen-inch pan to promote uniform hydration. Layering the meat and cheese directly over the bread prevents heavy components from sinking entirely to the bottom. Let the assembled dish rest in the refrigerator for up to twelve hours if preparation happens the night before.
Adapting portions safely
Dividing these quantities in half requires scaling down the baking vessel proportionally to maintain depth. A smaller pan preserves the correct ratio of egg custard to bread. Thin layers in an oversized pan result in dry edges and an overcooked interior. Monitor internal temperature closely when altering volume.
