Overnight Breakfast Casserole

Cook breakfast sausage and onion in a skillet over medium-high heat, breaking up the meat, until browned with no pink (71 C). Drain off the fat.

Butter a 23 x 33 cm baking dish. Spread bread in it and scatter over browned sausage and most of cheddar.

Whisk eggs, milk, mustard powder, salt and black pepper, pour evenly over layered dish and press the bread down so it soaks. Top with the rest of the cheese, cover and refrigerate overnight (at least 4 hours).

Take soaked casserole out of the fridge while the oven heats to 175 C. Bake uncovered until puffed, golden and set in the centre (a knife comes out clean, 71 C).

Rest baked casserole 10 minutes, scatter with scallions and cut into squares.