A delightful and easy-to-make breakfast casserole perfect for family gatherings or a cozy weekend morning.
Preheat your oven to 350°F (175°C).
Preheating ensures even cooking and the right texture for your casserole.
Lightly butter one side of each bread slice.
Using softened butter makes it easier to spread evenly.
Arrange the bread slices, buttered side up, in the baking dish.
Overlap the slices slightly to cover the bottom of the dish completely.
Cook the sausage in a skillet over medium heat until browned, then drain any excess fat.
Breaking the sausage into small crumbles helps distribute it evenly in the casserole.
Spread the cooked sausage evenly over the bread layer.
Ensure the sausage is evenly distributed for consistent flavor in every bite.
Sprinkle the shredded cheese over the sausage layer.
Use freshly shredded cheese for better melting and flavor.
In a mixing bowl, whisk together the eggs, half-and-half, and salt until well combined.
Whisking thoroughly ensures a smooth and uniform mixture.
Pour the egg mixture evenly over the layers in the baking dish.
Pour slowly to allow the mixture to soak into the bread.
Cover the dish and refrigerate overnight.
Chilling overnight allows the flavors to meld and the bread to absorb the egg mixture.
Remove the dish from the refrigerator and let it sit at room temperature for 15 minutes.
This step prevents the dish from cracking due to temperature shock in the oven.
Bake uncovered for 35 minutes or until the top is golden and the center is set.
Check doneness by inserting a knife into the center; it should come out clean.
Let the casserole cool slightly before serving.
Cooling allows the casserole to set, making it easier to slice and serve.
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