Breakfast Casserole with Italian Sausage and Fontina
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.
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 of half-and-half or cream kept the casserole light and fluffy, while incorporating a minimal amount ensured the dish remained firm.
We used enough cheese and sausage to flavor the dish, but not so much that we were left with a greasy, soggy mess. Some Breakfast Casserole with Italian Sausage and Fontina recipes we tasted contained pockets where certain ingredients tended to congregate. To solve this, we staggered the bread, sausage, and cheese mixtures in multiple layers. Building the casserole with care helped ensure every bite had flavor.
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