Breakfast for an army! Great for making ahead AND it reheats well too. Tastes just like a country fry up breakfast with all the essentials - bacon, eggs, sausages, potatoes and bread! This serves 6 very generously, or 8 (normal servings).
Course: Breakfast, Brunch
Author: Nagi | RecipeTin Eats
2.5 ft / 80 cm baguette(french stick), preferably slightly stale
1 1/2cupsmilk(full fat) or half and half (I use milk)
10 oz / 300 g potatoes, peeled and diced into 1/2" / 1.2cm cubes
10 oz / 300 g bacon, roughly chopped
1 lb / 500 gsausage, removed from casing (use good quality - Note 1)
1cupgrated cheddar cheese
1tbspbutter, melted (optional)
Finely chopped parsley(optional)
Slice the baguette into 2cm / 0.8" thick slices and place in a baking dish.
Whisk the eggs and milk together. Pour 2/3 of the egg mixture over the bread. Turn the bread to make sure both sides of every piece is soaked in egg mixture. Set aside to soak while you cook the bacon and sausage.
Cook potatoes in boiling water for 2 minutes.
Preheat oven to 180C/350F.
Heat skillet over high heat. Add bacon and cook until very lightly cooked. Remove with a slotted spoon and drain on paper towels.
Pour off excess fat. Add sausage and cook, breaking it up as you go, until lightly browned. Remove from the skillet and drain on paper towels.
By now, most of the egg mixture should be soaked up by the bread. Stand the bread upright in the baking dish.
Distribute half the potato between the bread, then top with half the sausage, half the bacon and half the cheese. Repeat with remaining potato, sausage, bacon and cheese (finish with cheese).
Pour remaining egg mixture over everything.
Cover loosely with foil and bake for 30 minutes.
Remove foil and drizzle butter over the bread.
Bake for a further 10 minutes until the bread is golden. Serve, garnished with parsley if using.
1. You can use any sausage you like. In Australia, I recommend avoiding the very cheap BBQ sausages you can purchase at supermarkets (the pale pink ones). They are mostly fillers, not meat.2. If making ahead, stop after assembling the casserole before baking it. Cover and refrigerate overnight.3. Nutrition per serving assuming 8 servings. This does not take into account the fat that is drained from the bacon and sausage.