Texas Eggs Recipe - Allrecipes.com
Texas Eggs Recipe

Texas Eggs

Recipe by  

"This is a great Christmas morning treat. Make it the night before and pop it in the oven in the morning."

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Ingredients Edit and Save

Original recipe makes 6 servings Change Servings


  1. Butter one 3 quart casserole dish and set aside.
  2. Place sausage in a large, deep skillet. Cook over medium high heat until crumbled and evenly brown. Drain and set aside.
  3. Place bread cubes in prepared casserole dish.
  4. Whisk together the eggs, soup, milk and salt; pour over bread cubes. Add sausage and sprinkle with shredded cheese. Cover with foil and refrigerate overnight.
  5. The next morning, preheat oven to 350 degrees F (175 degrees C) and bake for 1 hour.
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Reviews More Reviews

Most Helpful Positive Review
Oct 09, 2003

his was good. I made it New Years day. Putting everything together the night berfore makes it very easy. Thisn would be an excellent and easy addition for a brunch.

Most Helpful Critical Review
May 12, 2003

This was really easy and smelled wonderful as it was cooking! My husband doesn't like sausage so I used bacon instead. The bread was a little mushy for my taste, but everyone else loved it. The next time I make this, I may toast the bread before putting it in the caserole.


19 Ratings

Oct 09, 2003

We had this for Christmas morning breakfast as the poster suggested, and we really enjoyed it. It's got a different texture (something like bread pudding) from most make-ahead egg casseroles that I've tried.

Oct 09, 2003

We didn't like this very much. After a few bites both my husband and I ended up eating oatmeal for breakfast instead.

Dec 30, 2006

Other than being way too salty, it was pretty good. I would use a 4 quart dish, as the three quart just barely held with ingredients,leaving much spillage.

Dec 14, 2002

Just made my first batch--I can tell it will be great and it sure was easy. One thing though, I could not imagine actually using a can of cheddar cheese soup, it did not sound appealing. I used cream of mushroom soup instead, and will try cream of celery next time.

Sep 22, 2009

I made a few changes by reducing the salt to 1/2 teaspoon which I felt was plenty because of all the salt in the soup. Also, after I began making this I discovered I only had 5 eggs so I reduced the milk to nearly 2 cups. I didn't make this the night before, just prepared it in a 9x13 pan and threw it in the oven. The taste wasn't bad but it wasn't outstanding either. I particularly didn't care for the texture.

Dec 22, 2005

This is our new christmas tradition. Christmas eve night, i whip this up, then Christmas morning, we pop it in the oven while the kids open presents.


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  • Calories
  • 799 kcal
  • 40%
  • Carbohydrates
  • 30.8 g
  • 10%
  • Cholesterol
  • 392 mg
  • 131%
  • Fat
  • 58.3 g
  • 90%
  • Fiber
  • 1.3 g
  • 5%
  • Protein
  • 36.8 g
  • 74%
  • Sodium
  • 2120 mg
  • 85%

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

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