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READY IN 9+ hrs

Sausage and Egg Casserole

Read Reviews (12)

"The perfect combination of eggs, sausage, bread, and cheese. Tender, delicious, and the family likes it!" — KATEERNST

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Original recipe makes 8 servings Change Servings

1 pound bulk pork sausage
8 eggs
2 1/2 cups milk
1 teaspoon salt

1 teaspoon ground mustard
6 slices white bread, cut into 1/2-inch cubes
1 cup shredded Cheddar cheese

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Directions

Heat a large skillet over medium-high heat and stir in sausage. Cook and stir until sausage is crumbly, evenly browned, and no longer pink, about 10 minutes. Drain and discard any excess grease.
Beat eggs in a large bowl; stir in milk, salt, and mustard. Fold bread cubes, Cheddar cheese, and sausage into egg mixture. Pour into a lightly greased 7x11-inch baking dish. Cover and refrigerate for 8 hours or overnight.
Preheat oven to 350 degrees F (175 degrees C). Remove casserole from the refrigerator 30 minutes before baking.
Bake in preheated oven until a knife inserted near the center comes out clean, about 40 minutes.

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PREP 15 mins
COOK 50 mins
READY IN 9 hrs 35 mins

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Very easy, make ahead and tasty too! This is one of those recipes where you can customize it to suit your taste - add onions or other meats & veggies if you want. I made this for Faceless Frenzy July 2012. Thanks for a good recipe to eat and photograph.

—Baking Nana

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Oct 27, 2012

Wonderful basic recipe, I increased it to serve 12, added green onion, green and red peppers chopped, and some chopped tomato for color and extra taste---got all rave remarks. Would be good with any meat or veggie additions. It baked in the time alloted, and I added 15 minutes "rest time" before slicing into servings. LOOKED as good as it tasted, another star:)

—mary jo

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14 Ratings

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Oct 10, 2012

Not a bad egg and sausage casserole however I wish I had put some veggies like onion, garlic, and maybe spinach to give it more variety. I would also recommend using breakfast sausage with herb seasoning for better flavor. Also, if using a deep glass baking dish adjust cooking time accordingly. I added 30 more minutes. I might use a 7x11 next time.

—barbcoil1

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Dec 24, 2012

Great recipe! I've used this one for years. We messed up one year and bought maple sausage instead of plain and have been using maple since!

—Kansas555

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Dec 22, 2012

It was easy and delicious. I even cheated - I made it in the morning so it didn't get the night of soaking. We still enjoyed it and cooked up great.

—Purplemom4

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Dec 18, 2012

I added pieces of bread to cover the bottom of dish which soaked up the milk mixture. This added volume to the casserole.

—KKM

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Dec 14, 2012

I was asked to make a brunch featuring this casserole because my friends love this dish. However, to help with calories, I use pre-cooked turkey sausage. I also enjoy adding sautéed crimini mushrooms. The absolute best part of this casserole is making it the night before and baking it in the morning so the entire house smells delicious.

—CheChe

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Nov 12, 2012

Added half of a green pepper and a small yellow onion. Was delicious, made it the night before and cooked it in the morning. Would add more salt next time.

—kristiesuul

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Nutrition

Calories
363 kcal
18%

Carbohydrates
14.1 g
5%

Cholesterol
265 mg
88%

Fat
24.1 g
37%

Fiber
0.5 g
2%

Protein
21.6 g
43%

Sodium
1114 mg
45%

* Percent Daily Values are based on a 2,000 calorie diet.

Nutritional Information

Sausage and Egg Casserole

Serving Size: 1/8 of a recipe
Servings Per Recipe: 8
Amount Per Serving
Calories: 363
Calories from Fat: 217

% Daily Value *
Total Fat 24.1g 37 %
** Saturated Fat 9.9g 49 %
** Cholesterol 265mg 88 %
Sodium 1114mg 45 %
** Potassium 355mg 10 %
Total Carbohydrates 14.1g 5 %
Dietary Fiber 0.5g 2 %
Protein 21.6g 43 %
** Sugars 4.8g
Vitamin A 11 %
Vitamin C 2 %
Calcium 32 %
Iron 23 %
** Thiamin 40 %
** Niacin 50 %
** Vitamin B6 16 %
** Magnesium 10 %
** Folate 29 %

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.