Make-Ahead Scottish Breakfast Casserole

Ingredients

• 8 cups (200g) crusty bread, cubed 8 cups (200g) crusty bread, cubed
• 1 lb (450g) Scottish sausage, casings removed 1 lb (450g) Scottish sausage, casings removed
• 1 cup (100g) mushrooms, sliced 1 cup (100g) mushrooms, sliced
• 1 cup (100g) sharp cheddar cheese, grated 1 cup (100g) sharp cheddar cheese, grated
• 6 large eggs 6 large eggs
• 2 cups (480ml) whole milk 2 cups (480ml) whole milk
• 1 teaspoon dried thyme 1 teaspoon dried thyme
• 1/2 teaspoon salt 1/2 teaspoon salt
• 1/4 teaspoon black pepper 1/4 teaspoon black pepper

Nutrition

• Calories (kcal / KJ): 380 kcal / 1590 KJ
• Fat (total, saturated): 22g, 9g
• Carbohydrates (total, sugars): 26g, 4g
• Protein: 20g
• Fiber: 2g
• Salt: 1.2g

Preparation

1. 1.
   Preheat the oven to 350°F (180°C).
2. 2.
   In a large skillet, cook the Scottish sausage over medium heat until browned and cooked through. Remove from the skillet and set aside.
3. 3.
   In the same skillet, sauté the mushrooms until golden brown. Remove from heat and set aside.
4. 4.
   In a large bowl, whisk together the eggs, milk, dried thyme, salt, and black pepper.
5. 5.
   Grease a 9x13-inch (23x33cm) baking dish. Place half of the bread cubes in the dish, followed by half of the cooked sausage, mushrooms, and cheddar cheese. Repeat the layers with the remaining ingredients.
6. 6.
   Pour the egg mixture evenly over the casserole, pressing down gently to ensure the bread is soaked.
7. 7.
   Cover the dish with aluminum foil and refrigerate for at least 4 hours or overnight.
8. 8.
   Remove the casserole from the refrigerator and let it sit at room temperature for 30 minutes.
9. 9.
   Bake, covered, for 30 minutes. Then remove the foil and bake for an additional 15-20 minutes, or until the top is golden brown and the casserole is set.
10. 10.
    Allow the casserole to cool for a few minutes before serving.

Treat your ingredients with care...

• Scottish sausage — If you can't find Scottish sausage, you can substitute it with any other flavorful sausage such as breakfast sausage or Cumberland sausage.
• Crusty bread — Opt for a bread with a sturdy crust and a soft interior, such as a French baguette or Italian ciabatta. Stale bread works well in this recipe as it absorbs the custard better.

Tips & Tricks

• To add extra flavor, you can sprinkle some chopped fresh herbs like parsley or chives on top of the casserole before baking.
• If you prefer a spicier casserole, you can use spicy sausage or add a pinch of red pepper flakes to the egg mixture.
• This casserole can be made in advance and refrigerated for up to 24 hours before baking. It also freezes well, so you can make a batch and freeze individual portions for later.

Serving advice

Serve the Make-Ahead Scottish Breakfast Casserole warm, straight from the oven. It pairs well with a side of baked beans, grilled tomatoes, or sautéed mushrooms. A dollop of tangy HP sauce or a drizzle of maple syrup adds a delightful finishing touch.

Presentation advice

For an appealing presentation, garnish the casserole with a sprinkle of fresh herbs, such as chopped parsley or chives. Serve it in individual ramekins or on a large platter, allowing guests to help themselves.