Ingredients: |
Ingredients: 3 Tlb. butter
1 Small yellow onion, chopped
4 C. frozen shredded hash browns
8 C. cubed French or Italian bread, crusts removed
1 pound bulk sausage, mild, hot or sage
2 C. (1/2 pound) grated Gruyere cheese
2 C. (1/2 pound) freshly grated Romano cheese
2 1/4 C. whole milk
8 large eggs
1 tsp. salt
1/4 tsp. pepper
1/4 tsp. freshly grated nutmeg
2 tlb. Dijon mustard
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Directions: |
Directions:1. Spray a deep 13x9 inch casserole with cooking spray. Melt the butter in a large frying pan. Add the onion and saute over medium-low heat until soft, about 5 minutes. Add the hash browns and break apart. Saute until soft, about 5 minutes. Place the bread cubes in the bottom of the casserole. Spread the onion and hash brown evenly over the bread cubes.
2. Saute the sausage in the same pan as the potatoes, breaking apart large clumps. When the sausage is cooked through, remove it with a slotted spoon and distribute it evenly over the hash browns. Distribute the grated cheeses evenly over the sausage.
3. In a large mixing bowl, combine the milk, eggs, salt, pepper, nutmeg, and mustard, whisking briskly to blend. Pour over the cheese. Cover with plastic wrap and chill overnight or at least 8 hours.
4. Remove the casserole from the refrigerator 30 minutes before baking. Preheat the oven to 350 degrees. Bake the casserole, uncovered, for 45 to 50 minutes, until puffed and golden brown. |
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