Breakfast Casserole
 The ultimate breakfast casserole recipe—easy to prepare, full of flavor, and perfect for feeding a crowd or prepping ahead! Ingredients 2 tablespoons unsalted butter, divided 1 pound sweet or spicy pork sausage (casings removed) 1 medium yellow onion, chopped 1 loaf (18 slices) white sandwich bread, such as Pepperidge Farm, crusts removed and cut into 1-inch cubes 2½ cups grated sharp cheddar cheese ½ cup chopped fresh parsley 6 large eggs 2 cups half-and-half Scant teaspoon salt ¼ teaspoon freshly ground black pepper 2 tablespoons unsalted butter, divided 1 pound sweet or spicy pork sausage (casings removed) 1 medium yellow onion, chopped 1 loaf (18 slices) white sandwich bread, such as Pepperidge Farm, crusts removed and cut into 1-inch cubes 2½ cups grated sharp cheddar cheese ½ cup chopped fresh parsley 6 large eggs 2 cups half-and-half Scant teaspoon salt ¼ teaspoon freshly ground black pepper Instructions Grease a 9 x 13-inch baking dish with butter. In a large nonstick skillet, melt 1 tablespoon of the butter over medium-high heat. Add the sausage and cook, stirring with a wooden spoon to break the meat into small clumps, until browned, about 10 minutes. Transfer the sausage to a large mixing bowl, leaving the fat in the pan. Turn the heat down to medium, then add the onions to the pan along with the remaining 1 tablespoon of butter. Cook the onions, stirring constantly, until soft and translucent, about 5 minutes. Add the onions to the mixing bowl with the sausage, along with the bread cubes, grated cheese, and parsley. Toss well, then spread the mixture evenly into the prepared baking pan. In a medium bowl, whisk together the eggs, half-and-half, salt, and pepper. Pour the egg mixture evenly over the bread mixture. Cover tightly with plastic wrap and refrigerate for at least 2 hours or overnight. Preheat the oven to 350°F and set an oven rack in the middle position. Bake for about one hour, uncovered, until puffed and golden brown. Slice into squares and serve immediately. Note: The cook time is based on cooking the bread pudding directly out of the refrigerator. If it's left to sit out at room temperature before baking, check for doneness after 45 minutes. Freezer-Friendly Instructions: To freeze the casserole before baking, assemble it according to the recipe, but don't bake it. Cover it tightly with plastic wrap and then aluminum foil. It can be frozen for up to two months. When you're ready to bake, thaw it in the refrigerator overnight, then bake as directed. Reheating Instructions: The best way to reheat the casserole is in the oven. Preheat your oven to 350°F (175°C), cover the casserole with aluminum foil to prevent it from drying out, and heat for about 20 minutes, or until warmed through. For individual portions, a microwave can be used, heating in 30-second intervals until hot. Grease a 9 x 13-inch baking dish with butter. In a large nonstick skillet, melt 1 tablespoon of the butter over medium-high heat. Add the sausage and cook, stirring with a wooden spoon to break the meat into small clumps, until browned, about 10 minutes. Transfer the sausage to a large mixing bowl, leaving the fat in the pan. Turn the heat down to medium, then add the onions to the pan along with the remaining 1 tablespoon of butter. Cook the onions, stirring constantly, until soft and translucent, about 5 minutes. Add the onions to the mixing bowl with the sausage, along with the bread cubes, grated cheese, and parsley. Toss well, then spread the mixture evenly into the prepared baking pan. In a medium bowl, whisk together the eggs, half-and-half, salt, and pepper. Pour the egg mixture evenly over the bread mixture. Cover tightly with plastic wrap and refrigerate for at least 2 hours or overnight. Preheat the oven to 350°F and set an oven rack in the middle position. Bake for about one hour, uncovered, until puffed and golden brown. Slice into squares and serve immediately. Note: The cook time is based on cooking the bread pudding directly out of the refrigerator. If it's left to sit out at room temperature before baking, check for doneness after 45 minutes. Freezer-Friendly Instructions: To freeze the casserole before baking, assemble it according to the recipe, but don't bake it. Cover it tightly with plastic wrap and then aluminum foil. It can be frozen for up to two months. When you're ready to bake, thaw it in the refrigerator overnight, then bake as directed. Reheating Instructions: The best way to reheat the casserole is in the oven. Preheat your oven to 350°F (175°C), cover the casserole with aluminum foil to prevent it from drying out, and heat for about 20 minutes, or until warmed through. For individual portions, a microwave can be used, heating in 30-second intervals until hot. Nutrition Information Powered by Per serving (8 servings) Calories: 669 Fat: 44 g Saturated fat: 20 g Carbohydrates: 37 g Sugar: 8 g Fiber: 3 g Protein: 32 g Sodium: 1098 mg Cholesterol: 251 mg Per serving (8 servings) Calories: 669 Fat: 44 g Saturated fat: 20 g Carbohydrates: 37 g Sugar: 8 g Fiber: 3 g Protein: 32 g Sodium: 1098 mg Cholesterol: 251 mg