Easter Brunch: Breakfast Sausage Casserole

When it comes to brunch, this recipe is it for me. I've come across dozens of breakfast casseroles, but none that make me as bright and sunshiny as this one. Our version has been in the family for as long as I can remember - longer, even - and it's marked almost every important family occasion.

Breakfast sausage casserole was the popular choice for childhood breakfasts-in-bed, and it still turns up every Christmas morning. I've carried it to countless potlucks and even ate a small piece on the morning of my wedding! It's also a feature of Easter brunch, not least because it can be prepared and refrigerated ahead of time (this actually improves the flavor) and then just popped straight into the oven for a no-fuss family breakfast.

A wonderful marriage of bread, egg, sausage and cheese, this is real stick to your ribs food. As with most family recipes, I tend to just throw this meal together with little regard for measurements. I also tend to make it a little differently each time - which is why you'll see ranges of some of the ingredients below. In each case, I recommend that you cater to your own tastes - you can adjust the amounts sausage, worcestershire sauce and cheese without materially changing the recipe. In fact, I've shared a more authentic, 'family' version of our recipe, but I typically use a bit less cheese and sausage when making it for just Matt and me. Regardless of whether you're feeding two or two dozen this Easter, this endlessly adaptable casserole is sure to please.

Breakfast Sausage Casserole

8 slices stale bread
6-8 large eggs, beaten
1 can condensed cream of mushroom soup
1 cup milk
1 teaspoon mustard
2-4 teaspoons Worcestershire sauce (I use more!!)
1/2  package pork sausage (about 230g)
2 cups shredded cheddar cheese

Preheat oven to 350°F. Lightly grease a 9x13-inch baking dish. Tear the stale bread into small pieces and spread evenly in the bottom of the baking dish.

Whisk together the beaten eggs, cream of mushroom soup, milk, Worcestershire sauce and mustard. Mix until well combined (if you're not sure about the amount of Worcestershire sauce, stir in the eggs last so you can taste the mixture).

Tear up to pork sausage into small pieces and scatter evenly over the torn bread. Pour the egg mixture evenly over the top and cover with shredded cheese. At this point, you can cover and refrigerate the casserole overnight (this will allow the flavors to intensify) or proceed with baking. Bake for 35-50 minutes or until casserole appears cooked through and is golden brown on top. Serve hot or cold.

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