Ingredients:

  • 8 English Muffins, split and roughly cubed (about 6 cups)
  • 1 tbsp Unsalted butter, for greasing
  • 450 g (1 lb) Breakfast Pork Sausage, removed from casing
  • 1 small (100 g) Yellow Onion, finely chopped
  • 200 g Mature Cheddar Cheese, grated (reserve 50g for topping)
  • 1 tsp Dried Thyme
  • 10 Large Eggs
  • 600 ml (2 ½ cups) Whole Milk
  • 1 tsp Dijon Mustard
  • ½ tsp Freshly Ground Black Pepper
  • 1 ½ tsp Fine Sea Salt
  • Pinch Freshly Grated Nutmeg

Instructions:

  1. Cube the Muffins: Slice the English muffins into rough 1-inch cubes. Spread them on a sheet pan and let them air dry for at least 30 minutes, or lightly toast them in a 180°C (350°F) oven for 5 minutes until slightly dry (not browned).
  2. Sauté the Meat and Aromatics: In a large skillet, cook the sausage over medium heat, breaking it up until fully browned. Drain off excess grease. Add the chopped onion and sauté until softened (about 4 minutes). Stir in the dried thyme. Remove from heat and set aside to cool slightly.
  3. Assemble the Casserole: Lightly butter the 9x13 inch baking dish. Spread the cubed English muffins evenly across the bottom. Sprinkle the sausage/onion mixture evenly over the muffins, followed by the main portion of the grated Cheddar cheese (150g).
  4. Mix the Custard: In a large mixing bowl, vigorously whisk together the eggs, milk, Dijon mustard, salt, pepper, and nutmeg until completely homogenous and slightly foamy.
  5. Pour and Chill: Slowly pour the egg mixture evenly over the bread and filling, ensuring all the muffin cubes are saturated. Gently press down the bread cubes to aid absorption. Cover the dish tightly with plastic wrap and refrigerate for a minimum of 8 hours, and up to 24 hours.
  6. Bake (Initial): Preheat the oven to 180°C (350°F). Remove the casserole from the refrigerator 30 minutes before baking to allow it to temper. Remove the plastic wrap. Bake for 30 minutes until puffed around the edges.
  7. Finish Bake: Sprinkle the reserved 50g of Cheddar cheese over the top. Return to the oven for 15–20 minutes, or until the cheese is melted, the top is golden brown, and a knife inserted near the center comes out clean.
  8. Rest: Let the casserole rest for 10 minutes before slicing and serving.