Grilled Cheese Sausage Egg (Printer-Friendly Version)
Texas toast, sausage, eggs, and cheese bake into a golden, hearty breakfast ideal for sharing around the table.
# Required Ingredients:
→ Main
01 -
500 g pork breakfast sausage, fresh ground
02 -
18 large eggs
03 -
240 ml whole milk
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45 g unsalted butter
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1 teaspoon kosher salt
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0.5 teaspoon coarse black pepper
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1 teaspoon ground mustard
08 -
12 slices Texas toast, thick-cut white bread
09 -
12 slices American cheese, deli-style
# Step-by-Step Instructions:
01 -
Heat a large skillet over medium-high and cook pork sausage for 4–5 minutes, breaking up with a spoon, until browned. Transfer sausage to a paper towel-lined plate to drain excess fat.
02 -
In the same pan, melt 15 g (1 tablespoon) butter over medium. Whisk 10 eggs with 60 ml (1/4 cup) milk, a pinch of salt, and pepper until smooth. Cook gently until eggs are just set, then remove from heat.
03 -
Lightly grease a 23 x 33 cm baking dish. Arrange 6 slices of Texas toast to cover base. Top each slice with 1 slice of American cheese.
04 -
Spoon browned sausage evenly over bread and cheese layer. Distribute scrambled eggs on top. Lay 6 remaining cheese slices over eggs.
05 -
Whisk remaining 8 eggs with 180 ml (3/4 cup) milk and ground mustard until fully combined. Pour evenly over assembled layers, ensuring bread is well saturated.
06 -
Arrange remaining 6 slices Texas toast over the top to cover. Press lightly to settle layers.
07 -
Melt remaining 30 g (2 tablespoons) butter and brush over top bread layer. Cover dish with foil. Bake in a preheated oven at 190°C for 20 minutes. Remove foil and bake an additional 20 minutes until golden and crisp.
08 -
Let the casserole rest for 10 minutes before slicing. Serve warm.
# Handy Cooking Tips:
01 -
Whisk the custard thoroughly for an even texture and use thick-sliced bread to prevent sogginess.
02 -
The dish may be assembled in advance and refrigerated overnight for easy morning baking.