Father Tim's Christmas Morning Breakfast Casserole
|Non stick cooking spray||1 (For The Baking Dish)|
|Ground pork sausage||1 Pound|
|Chopped shallots/Chopped shallots||1⁄4 Cup (4 tbs)|
|Challah pieces/White bread||10 , torn into small pieces|
|Shredded cheddar cheese||1 Cup (16 tbs)|
|Shredded monterey jack cheese||1 Cup (16 tbs)|
|Milk||2 1⁄2 Cup (40 tbs)|
|Dry mustard||1 1⁄4 Teaspoon|
|Worcestershire sauce||1⁄4 Teaspoon|
Goat a 9 x 13-inch baking dish with nonstick cooking spray and set aside.
Place the sausage in a large skillet over medium heat and brown the sausage, stirring, until it crumbles.
Add the shallots a few minutes before the sausage is done.
Drain the sausage and shallots on a paper towelâ€”lined plate.
Place the torn bread pieces in the baking dish and sprinkle the cheese evenly over the bread.
Spoon the sausage evenly over the cheese.
In a medium bowl, whisk the eggs, milk, salt, mustard, and Worcestershire sauce together.
Pour evenly over the sausage and bread mixture.
Cover and chill the casserole for at least 4 hours, or up to 8 hours.
When you are ready to bake the casserole, preheat the oven to 350°F.
Remove the dish from the refrigerator and allow it to come to room temperature for at least 30 minutes before baking.
Bake for 45 minutes, or until set.