**Italian Sausage and Cheddar Breakfast Casserole**

“My husband said that breakfast casseroles ‘weren’t his thing’ and then proceded to eat four servings of this! Haha. It really is one of the best ones I’ve tried. Filling and delicious!”

Here’s an expanded version of the recipe with added details to make it more informative:

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**Italian Sausage and Cheddar Breakfast Casserole**

This savory breakfast casserole, made with Italian sausage, cheddar cheese, and fluffy Challah bread, is perfect for feeding a crowd. With a rich custard base of eggs and milk, it’s an ideal make-ahead dish for a brunch or breakfast gathering.

### Ingredients:
– **2 tablespoons unsalted butter**, divided: Adds richness to the dish and helps with cooking the sausage and onions.
– **1 (19 oz) package mild Italian sausages**, casings removed: Provides a flavorful and savory base. The mild Italian sausage adds subtle spices that enhance the overall dish.
– **1 medium yellow onion**, chopped: Adds sweetness and depth to the casserole.
– **1/2 loaf Challah bread**, diced into 1-inch cubes (or 1/2 loaf white sandwich bread): The bread soaks up the egg mixture and gives the casserole structure with a slightly chewy texture.
– **2 cups grated cheddar cheese**: Adds a sharp, cheesy flavor to the casserole.
– **8 large eggs**: Forms the custard base that binds the ingredients together.
– **2 cups milk or half-and-half**: Provides moisture and creaminess to the egg mixture.
– **1 teaspoon salt**: Enhances all the flavors.
– **1/4 teaspoon pepper**: Adds a mild peppery flavor.
– **1/4 teaspoon red pepper flakes** (optional): For a bit of heat, add red pepper flakes to balance the richness.
– **1/4 cup chopped fresh parsley**, for garnish: Adds freshness and a pop of color to the final dish.

### Preparation:

1. **Prepare the Baking Dish**:
– Lightly coat a 9×13-inch baking dish with nonstick cooking spray or grease it with butter. This will prevent the casserole from sticking and make it easier to serve.

2. **Cook the Sausages**:
– In a large sauté pan over medium heat, melt 1 tablespoon of butter. Once melted, add the Italian sausages. Cook the sausage while breaking it into large crumbles with a spatula or spoon. Continue cooking until the sausage is browned and cooked through, about 7-10 minutes. Remove the sausage from the pan and transfer it to a large mixing bowl.

3. **Sauté the Onion**:
– Using the same sauté pan, melt the remaining 1 tablespoon of butter. Add the chopped yellow onion to the pan and sauté until it becomes translucent and soft, about 3-5 minutes. The onions should become fragrant and slightly golden. Once cooked, transfer the onions to the mixing bowl with the cooked sausage.

4. **Prepare the Bread and Cheese**:
– Dice the 1/2 loaf of Challah (or white sandwich bread) into 1-inch cubes. Add the bread cubes and 2 cups of grated cheddar cheese to the mixing bowl with the sausage and onions. Toss everything together to evenly distribute the ingredients.

5. **Make the Custard**:
– In a separate large bowl, whisk together the 8 large eggs, 2 cups of milk or half-and-half, 1 teaspoon of salt, 1/4 teaspoon of pepper, and 1/4 teaspoon of red pepper flakes (if using). Continue whisking until the mixture is smooth and the eggs are fully incorporated.

6. **Combine the Ingredients**:
– Pour the egg mixture over the sausage, bread, and cheese mixture in the large mixing bowl. Gently toss everything together to ensure that the bread is soaked in the egg mixture and the ingredients are evenly incorporated.

7. **Transfer to the Baking Dish**:
– Pour the combined mixture into the prepared 9×13-inch baking dish. Spread it out evenly, ensuring the sausage and bread are distributed throughout the dish. Cover the dish tightly with cling wrap and refrigerate for at least 2 hours, allowing the bread to absorb the custard. For the best results, refrigerate it overnight.

8. **Bake the Casserole**:
– Preheat your oven to 350°F (175°C). Once the casserole has chilled, remove the cling wrap and place the baking dish in the oven. Bake for 50-60 minutes, or until the top is golden brown and the center is set. You can test for doneness by inserting a toothpick into the center; if it comes out clean, the casserole is ready.

9. **Serve and Garnish**:
– Remove the casserole from the oven and let it cool for a few minutes. Garnish with the chopped fresh parsley before serving to add a fresh, herby touch.

### Tips for Success:
– **Challah Bread Substitution**: If you don’t have Challah bread, any dense bread like brioche or a sturdy white sandwich bread works well.
– **Make-Ahead**: This casserole is perfect for prepping the night before, making it an ideal dish for busy mornings or holiday breakfasts.
– **Additions**: Feel free to customize by adding vegetables like spinach, mushrooms, or bell peppers, or swapping out cheddar for another cheese like mozzarella or Monterey Jack.

This hearty Italian sausage breakfast casserole will fill your home with wonderful aromas and impress your guests with its savory, cheesy goodness.