Sausage and Brussels Sprouts Breakfast Casserole

This super satisfying bread-and-egg casserole from our chef partner Justin Chapple is packed with bites of breakfast sausage, Brussels sprouts, and gooey pepper jack cheese. Assemble it the evening before you plan to serve it for the ultimate make-ahead breakfast. This recipe is designed to serve 4 to 6 people but can easily be doubled and baked in a larger skillet or braiser to serve 8 to 10 people.

2 tablespoons extra-virgin olive oil

1/2 pound breakfast sausage

4 shallots, sliced

1/2 pound Brussels sprouts, trimmed and sliced lengthwise

Kosher salt

Freshly ground black pepper

4 large eggs

1 1/2 cups whole milk

1 tablespoon Dijon mustard

1/2 pound challah bread, cut into 1-inch dice and lightly toasted

8 ounces shredded pepper jack cheese (about 2 cups), divided

Sliced scallions

Hot sauce

Heat the olive oil in a 10-inch deep skillet or braiser set over medium heat until shimmering, but not smoking. Add the sausage and cook, breaking up the meat with a wooden spoon, until browned and cooked through, about 8 minutes. Add the shallots and Brussels sprouts and season with salt and pepper. Cook, stirring occasionally, until the Brussels sprouts just start to soften, about 5 minutes. Remove from the heat and let cool slightly.

In a large mixing bowl, beat the eggs with the milk, Dijon mustard, 1 teaspoon salt and 1/2 teaspoon pepper. Add the bread, sausage mixture, and 1 1/2 cups cheese and stir to combine. Transfer the mixture to the skillet or braiser and spread in an even layer. Sprinkle the remaining 1/2 cup cheese on top. Cover with the lid and refrigerate for 8 hours or overnight.

Let the casserole stand at room temperature for 1 hour before baking. Preheat oven to 350°F. Uncover and place skillet or braiser in preheated oven. Bake the casserole for about 50 minutes, or until springy and the top is browned. Garnish with sliced scallions and serve with hot sauce.