Ingredients
- 6 large eggs
- 1 cup half-and-half
- 2 tablespoon green onions, chopped (white and green parts)
- 1/2 teaspoon salt
- 1/2 teaspoon pepper
- 1/2 teaspoon ground mustard
- 1 tablespoon butter, at room temperature
- 7 thick slices of Challah or Texas toast (or 10–11 regular sized slices of bread), chopped in 1” cubes
- 1 lb loose maple breakfast sausage, cooked and drained (or regular breakfast sausage)
- 1 lb bacon, crispy and chopped in 1” pieces
- 1 cup grated cheddar cheese
Instructions
- In a bowl, beat the eggs.
- Add the half and half, salt, pepper and ground mustard and whisk well.
- Spread the butter over the bottom and sides of a 13 x 9 inch non-metal baking dish.
- Spread half of the bread on the bottom of the pan.
- Top with half of the sausage, bacon, cheese and green onions.
- Repeat with the remaining bread, sausage, bacon and green onions.
- Pour the egg mixture over top.
- Gently press the bread down into the egg mixture.
- Top with green onions and cheese.
- Cover with plastic wrap and refrigerate for at least 8 hours, overnight is best.
- Remove from the refrigerator 30 minutes before baking.
- Preheat the oven to 350F with the rack in the middle
- Uncover the dish and bake for 35-40 minutes, or until the casserole is set in the center. *Test with a wooden skewer. It should come out almost clean.
- Let stand 5-10 minutes before cutting into serving pieces.
- Serve with warm maple syrup.
