Breakfast Casserole with Italian Sausage and Fontina

1 comment

Appears in Cook's Country October/November 2009

A breakfast casserole is convenient for a crowd, but if it's so bland and mushy no one wants to eat it, that's no help for the host.

SERVES 8 to 10

WHY THIS RECIPE WORKS

Even when staled in the oven overnight, the white bread in our Breakfast Casserole with Italian Sausage and Fontina soaked up too much custard and turned to mush. Toasted Italian bread greatly improved the texture. Using whole milk instead ...

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