← Nouns Cooking · American

Ingredients

• 450 g pork breakfast sausage meat
• 4 Spring onion, sliced
• 300 g day-old white bread (about 8 slices), cut into 2.5 cm cubes
• 225 g Cheddar, grated
• 8 Eggs
• 480 ml Milk
• 1 tsp Mustard powder (dry mustard)
• ½ tsp Salt
• ¼ tsp Black pepper
• 1 tbsp butter, for the dish

Method

1. Brown the sausage in a frying pan over medium-high heat for 7–8 min, breaking it into crumbles, until cooked through. Drain off the fat and stir in most of the spring onions.
2. Butter a 23 x 33 cm baking dish. Spread half the bread in it, then half the sausage and half the cheese. Repeat the layers.
3. Whisk the eggs, milk, mustard powder, salt and pepper and pour evenly over the top, pressing the bread down so it all soaks up the custard.
4. Cover and chill for at least 1 hour, or overnight.
5. Heat the oven to 180°C (160°C fan, 350°F) and take the dish out of the fridge while it heats. Bake, uncovered, for 45–50 min, until puffed, golden and set in the middle (a knife should come out clean).
6. Rest for 10 min, scatter with the remaining spring onions and cut into squares.

Tips

• Swap the bread for 450 g of thawed frozen hash browns for a potato version.
• Add sautéed peppers and mushrooms to the layers if you like.

Sources

Written in our own words after cross-checking these recipes:

The Modern Proper Jo Cooks