Breakfast Casserole For One
An easy make-ahead breakfast casserole for one with crusty bread, sausage, egg, and sharp cheddar. Assembled the night before and baked in a small dish.
Servings: 1 serving
Equipment
Ingredients
- 6 ounces ground pork sausage -cooked and drained of fat
- 1 large egg
- ¾ cup milk
- ⅛ teaspoon kosher salt
- ⅛ teaspoon coarsely ground black pepper
- 2 cups cubed French Bread
- ½ cup shredded Cheddar cheese or Monterey Jack cheese
Instructions
- Cook the sausage. In a medium skillet over medium heat, brown the sausage, breaking it up with a spoon, until no pink remains, about 6 to 8 minutes. Transfer to a paper-towel-lined plate to drain.
- Mix the egg mixture. In a small bowl, whisk the egg until smooth. Add the milk, salt, and pepper and whisk to combine.
- Assemble. Butter a 5x5-inch baking dish. Add the cubed bread in an even layer. Scatter the cooked sausage and shredded cheese over the bread. Slowly pour the egg mixture over everything, gently pressing the bread down with the back of a spoon so each cube absorbs the liquid.
- Refrigerate. Cover the dish tightly and refrigerate for at least 6 hours, or overnight.
- Bake. Take the casserole out of the refrigerator and let it sit at room temperature for 30 minutes. Preheat the oven to 350°F (177°C). Place the dish on a rimmed baking sheet, cover with foil, and bake for 25 to 30 minutes, until the egg is set in the center.
- Serve. Let the casserole rest for 5 minutes before serving.
Video
Notes
Use day-old bread. Slightly stale bread soaks up the egg and milk mixture without breaking down. If your bread is fresh, cube it and leave it uncovered on the counter for an hour or two before assembling, or dry it out in a 300°F oven for 8 to 10 minutes.
Use the right size baking dish. A 5-inch square baking dish is what makes this small breakfast casserole bake evenly for one serving. The custard hits the right depth so the center sets in the same time the top turns golden. A larger dish spreads the custard too thin and the casserole bakes up dry. If you're cooking for two, double everything and use a 6x8-inch dish.
Adjust the salt to your sausage. Breakfast sausage varies a lot in sodium from brand to brand. If you're using a saltier brand, cut the kosher salt in the egg mixture down to a small pinch. If your sausage is mild, the recipe's amount is right.
If doubling the recipe, use either two 5x5-inch baking dishes or one 6x8-inch baking dish.
Nutrition
Serving: 1serving | Calories: 747kcal | Carbohydrates: 47g | Protein: 59g | Fat: 64g | Saturated Fat: 25g | Cholesterol: 381mg | Sodium: 2078mg | Potassium: 911mg | Fiber: 2g | Sugar: 12g | Vitamin A: 1187IU | Vitamin C: 1mg | Calcium: 582mg | Iron: 5mg
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