Let the bake rest for 10 minutes before serving to help it set. Stir bread cubes halfway through toasting for even browning. Gently fold the ingredients to avoid breaking the bread too much.
Ingredients
2 whole Mini Baguette
2 whole Scallion
6 oz Mascarpone Cheese
0.5 lb Country-Style Sausage
4 oz Shredded Fontina Cheese
4 whole Egg
0.25 cup Water
0.5 tsp Kosher Salt
0.5 tsp Ground Black Pepper
0 Olive Oil
Tools
medium baking dish
rimmed baking sheet
medium nonstick skillet
aluminium foil
large bowl
whisk
Click anywhere to see instructions→
Marley Spoon
Cheesy Breakfast Bake
with Sausage & Scallions
⏱️ 60 min🍽️ 4 servings
Cooking Tips
Let the bake rest for 10 minutes before serving to help it set. Stir bread cubes halfway through toasting for even browning. Gently fold the ingredients to avoid breaking the bread too much.
Ingredients
2 whole Mini Baguette
2 whole Scallion
6 oz Mascarpone Cheese
0.5 lb Country-Style Sausage
4 oz Shredded Fontina Cheese
4 whole Egg
0.25 cup Water
0.5 tsp Kosher Salt
0.5 tsp Ground Black Pepper
0 Olive Oil
Tools
medium baking dish rimmed baking sheet medium nonstick skillet aluminium foil large bowl whisk
Mise en Place
1
Preheat oven and prepare baking dish
Preheat oven to 375°F with a rack in the center. Lightly oil a medium baking dish and set aside.
2
Prepare bread
Cut 2 mini baguettes into 1-inch pieces. Spread them out on a rimmed baking sheet.
3
Prep scallions
Trim 2 scallions and thinly slice, keeping the dark green parts separate from the whites and light greens.
4
Gather and measure remaining ingredients
Have ready 2(3 oz) of mascarpone, ½½ lb country-style sausage, 2(2 oz) of shredded fontina cheese, 4 large eggs, 1 tablespoon olive oil, and seasonings: ½ teaspoon kosher salt and ½ teaspoon ground pepper. Prepare 1¼ cups water for the custard.
5
Gather tools
Have a medium nonstick skillet, very large mixing bowl, aluminum foil, and necessary utensils ready for cooking and mixing.
Cooking Steps
1
Toast bread
Preheat oven to 375°F with a rack in the center. Lightly oil a medium baking dish. Cut 2 mini baguettes into 1-inch pieces. Spread out on a rimmed baking sheet and toast on center oven rack until bread cubes are lightly browned, stirring halfway through, about 15 minutes.
2
Prep scallions
Meanwhile, trim 2 scallions, then thinly slice, keeping dark greens separate.
3
Make custard
In a very large bowl, whisk to combine 4 large eggs, 1/4 cup water, and 1/2 teaspoon each of kosher salt & ground pepper. Add all of the mascarpone (2 x 3 oz) and gently whisk to combine.
4
Cook sausage
Heat 1 tablespoon olive oil in a medium nonstick skillet over medium-high. Add 1/2 lb country-style sausage and cook, breaking up into smaller pieces, until browned, about 6 minutes. Stir in scallion whites and light greens and cook until softened, about 2 minutes.
5
Combine ingredients
To custard in large bowl, add toasted bread, sausage mixture, dark green scallions, and 1 1/2 cups shredded fontina (from 2 x 2 oz packets) (save rest for step 6). Gently fold to combine and to evenly moisten bread cubes.
6
Bake & serve
Scrape mixture into prepared baking dish and spread to an even layer. Cover with lightly oiled foil and bake on center oven rack, 20 minutes. Uncover, then top with remaining cheese, and return to center oven rack to bake until top is golden brown, about 20 minutes. Let rest for 10 minutes before serving. Enjoy!