Overnight Sausage, Egg and Cheddar Breakfast Bake

What you need

• 450 g (1 lb) bulk pork sausage, casings removed if using links
• 6 large eggs
• 480 ml (2 cups) milk
• 1 tsp salt
• 1 tsp mustard powder
• 6 slices white bread, cut into 1.2 cm (1/2 in) cubes
• 115 g (1 cup) cheddar, shredded
• butter, for the dish

Method

Restated from the original video

1. 1

   Brown the sausage in a frying pan over medium-high heat, breaking it into small crumbles, until cooked through with no pink left, 8-10 min.

2. 2

   Drain off the fat and let the sausage cool slightly.

3. 3

   Butter a baking dish of about 28 x 18 cm (11 x 7 in).

4. 4

   Whisk the eggs well in a large bowl. Add the milk, salt and mustard powder and whisk again.

5. 5

   Fold in the bread, cheddar and sausage until the bread is soaked.

6. 6

   Pour into the dish, cover and refrigerate for at least 8 hours or overnight.

7. 7

   Take the dish out of the fridge 30 min before baking and heat the oven to 175 °C (350 °F).

8. 8

   Bake uncovered until puffed, golden and a knife pushed into the centre comes out clean, about 40 min.

9. 9

   Rest for 5 min, then cut into squares and serve warm.

Imported from tasteofhome.com. Recipe Grab pulled out what you need to cook it; the video stays where its author put it.