- 6 [1-inch / 2.5-cm thick] slices French bread
- 8 breakfast or 6 Italian sausages
- 1 small onion, finely chopped
- 2 cups [450 g] grated Monterey Jack or Cheddar cheese
- 1/2 cup [115 g] grated Parmesan cheese
- 5 eggs
- 1 3/4 cups [440 mL] milk
- 2 tablespoons [30 mL] chopped parsley
- 2 tablespoons [30 mL] Dijon mustard
- Pepper, to taste
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- Grease a 13 x 9 x 2-inch [33 x 23 x 5-cm] baking pan; line pan with bread slices.
- Squeeze sausage meat out of casings and cook, crumbling with chopped onion into a frypan, until browned.
- Using a slotted spoon, remove sausage and onion mixture from frypan; spread mixture all over bread slices.
- Sprinkle all over with grated Monterey Jack or Cheddar cheese, then with grated Parmesan cheese.
- Into a bowl, beat together eggs, milk, chopped parsley, Dijon mustard and pepper; pour into baking pan.
- Cover and refrigerate overnight.
- Preheat oven to 350°F [180°C].
- Bake starta, covered with al foil, for 30 minutes.
- Remove al foil and bake for 15 to 25 minutes longer, until puffy and browned.
- Let stand for 10 minutes, before cutting and serving.
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