Sausage and Egg Casserole

Sausage and Egg Casserole

"For the perfect combination of eggs, sausage, bread and cheese, this is the dish to try. My mom and I like it because it bakes up tender and golden, slices beautifully and goes over well whenever we serve it. -Gayle Grigg, Phoenix, Arizona"
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Ingredients

55 m servings
Serving size has been adjusted!
Original recipe yields 8 servings

Directions

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  1. In a skillet, brown and crumble sausage; drain and set aside. In a large bowl, beat eggs; add milk, salt and mustard. Stir in bread cubes, cheese and sausage. Pour into a greased 11-in. x 7-in. x 2-in. baking dish. Cover and refrigerate for 8 hours or overnight. Remove from the refrigerator 30 minutes before baking. Bake, uncovered, at 350 degrees F for 40 minutes or until a knife inserted near the center comes out clean.

Reviews

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  1. 378 Ratings

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Most helpful positive review

Yummy! I made this for a church function and wanted to fill a 9 x 13" so added 2 more eggs and a 1/4 Cup more milk. I left out the dry mustard and instead of regular salt I used seasoning salt. ...

Most helpful critical review

This recipe was not what I expected I guess the bread over took it.. maybe I'll use something else but the rest of it tasted good and it was easy to make and would easily feed a large family.

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Yummy! I made this for a church function and wanted to fill a 9 x 13" so added 2 more eggs and a 1/4 Cup more milk. I left out the dry mustard and instead of regular salt I used seasoning salt. ...

Instead of white bread I added Pillsbury crescent rolls. I put a layer on the bottom of the pan and a layer across the top. I also added a little more cheese. Very good! :)

I'm supposed to give this 6 stars out of 5, to quote the kids. Another quote: "This stuff is the bomb." Easy, feeds a lot of teens. I kind of doubled the recipe, except I didn't have double t...

Very simple and quick, keeps well for a couple days covered. I found it's not really necessary to overnight it in the fridge, a couple hours seems to do just as well (my family likes breakfast ...

wow this was so good! i am so impressed. i actually cut the recipe in half since there are just two of us and baked it in an 8" square pan. So good and a keeper! thanks :)

Better than 4 stars, but not quite a perfect 5 either. Great recipe for brunch or company since prep is done the night prior and it is put in the oven the next day. I added bacon as well since...

I let it bake for 30 minutes and then gave it a quick stir and tossed some extra cheese on top. Baked for about 10-15 minutes longer and it was just right! I will make this again!

Yummy and easy- my husband loved this so much he wishes he had an extra stomach. I made a couple of changes- instead of the dry mustard, I added about a quarter cup of maple syrup to the milk/eg...

Was a hit! I added two more eggs and a little more milk and it still turned out wonderful!