Aunt Tommy's Sausage Quiche
Submitted by Ladyfl2
Make-ahead sausage breakfast casserole with buttered bread layers and cheese. Assemble the night before, bake in the morning for easy brunch.
YIELD
4 servingsPREP
18 hrsCOOK
50 minREADY
19 hrsAunt Tommy’s genius is in the assembly. You’ll layer buttered bread slices in a pan, top with cooked sausage and onions mixed with pimientos, add cheese, then another layer of buttered bread. An egg custard gets poured over everything, then it sits in the fridge overnight (up to 18 hours) so the bread soaks up all those savory flavors.
In the morning, you just pop it in the oven for 50 minutes. No morning prep stress, no last-minute scrambling. It bakes up puffy and golden, like a savory bread pudding crossed with a quiche.
Perfect for holiday mornings or weekend brunch when you’d rather sleep in.
Pro Tips
- Use sturdy white sandwich bread (soft bread gets too mushy after overnight soaking)
- Butter bread all the way to the edges so it doesn’t dry out during baking
- Drain sausage very well so the casserole isn’t greasy
- Use your favorite melting cheese (cheddar, Swiss, or Monterey Jack all work great)
- Let it rest 5 minutes after baking before cutting for cleaner slices
Ingredients
Directions
Trim crusts from bread.
Butter each slice.
Grease a 7 x 11 inch pan.
Place 6 slices of the bread, buttered-side down, in the pan.
Cook sausage and onion, breaking up sausage as it cooks.
Drain.
Stir in pimientos.
Spread meat mixture evenly over bread slices.
Top with half of the cheese.
Place other 6 slices of bread, buttered side up, on top of the cheese layer.
In a large bowl, beat eggs, milk, and salt.
Pour egg mixture over bread.
Top with remaining half of cheese.
Cover and refrigerate up to 18 hours.
Bake in preheated oven at 325 degrees for 50 minutes.
Serve Immediately.
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