Eggs Portugal

Assemble this breakfast casserole the night before and wake up to most of the work already done. Cubed bread, browned sausage, and shredded cheddar get layered in a baking dish, then drenched in a seasoned egg-and-milk custard that soaks in overnight.

The overnight rest is doing all the real work here. That long soak transforms ordinary bread cubes into something closer to a savory bread pudding, soft and custardy all the way through. The morning-of step adds the real twist: a mixture of cream of mushroom soup and vermouth spread across the top before baking. The vermouth adds a dry, slightly herbal note that cuts through the richness of the cheese and sausage.

Pro Tips

• Brown the sausage into very fine crumbles so it distributes evenly through every bite.
• Use day-old bread or lightly toast fresh bread cubes. Too-soft bread turns mushy after the overnight soak.
• The mustard is subtle but important. It sharpens the cheese flavor without tasting like mustard.
• Let the casserole rest 10 minutes after baking so the custard sets and slices cleanly.

Variations

• Replace sausage with crumbled chorizo for a spicier, smokier version.
• Use Swiss cheese instead of cheddar and add sautéed mushrooms for a more earthy casserole.
• Skip the vermouth and stir a splash of white wine or chicken broth into the soup instead.