This page requires that scripting be enabled in your browser to function properly. If you need help enabling scripting, please vist our
technical FAQ page.

Egg Casserole

See how to make a quick-and-easy, cheesy breakfast casserole. See more

READY IN 30 mins

Egg Casserole

Read Reviews (134)

"I have been making this egg casserole for 13 years, primarily for Christmas brunch gatherings. It includes eggs, bread, cheese and sausage. It also works great with bacon." — SLA

Ingredients Edit and Save

Watch video tips and tricks

Egg Casserole

Sausage Casserole

Make-Ahead Breakfast Casserole

Tuna Noodle Casserole I

Easter Breakfast Casserole

Country House Bed and Breakfast Casserole

Country Breakfast Casserole

Hash Brown and Egg Casserole

Christmas Brunch Casserole

All about Eggs

Original recipe makes 6 servings Change Servings

12 eggs, beaten
1 1/2 pounds ground breakfast sausage

16 ounces shredded Cheddar cheese, divided
7 slices white bread, torn into pieces

Check All Add to Shopping List

Directions

Preheat oven to 350 degrees F (175 degrees C).
Brown sausage in a large skillet over medium-high heat. Drain off grease, and set aside to cool. Pour the eggs into a lightly greased 9x13 inch baking dish.
In a separate large bowl, combine the sausage, bread and 12 ounces of the cheese. Mix well and pour this into the egg mixture. Top with the remaining 4 ounces of cheese and cover with foil.
Bake at 350 degrees F (175 degrees C) for 15 minutes, uncover, and bake until casserole is golden brown and bubbly.

Kitchen-Friendly View

PREP 10 mins
COOK 20 mins
READY IN 30 mins

ADVERTISE WITH US

The casserole was great! I used 1.5 lbs of bacon instead of the sausage, added three green onions, mixed it all the night before and refrigereated overnight. I baked it at 375 for 40 minutes, the first 15 covered. I took it to a church breakfast, and they loved it! I'll definitely make it again.

—LORR4824

See full review »

Most Helpful Critical Review

Oct 10, 2003

This meal was TERRIBLE!! It did not take only 20 minutes to cook, more like an hour. I don't know which part was supposed to be "Quick and Easy", but it wasn't. It took longer than 10 minutes to prepare and the eggs were runny. It was also way TOO RICH and greasy. I would definitely not recommend this recipe to anyone, especially if you have high cholesterol!!

—ALTERL

See full review »

163 Ratings

See other versions of this recipe!

Aug 07, 2005

I increased the eggs to 16, added 8 slices of day old bread and tossed the sausage/bread mix lightly with the egg mix. I also added 5 T milk, 1 tsp salt, and 1/4 tsp pepper to the eggs. I used 2 c sharp cheddar in the egg mix, and topped it with another c of shredded cheddar/monterey jack blend. I used pam non stick cooking spray to coat the pan, but think a light coat of crisco shortening would have been better as some of it stuck a little. I baked it for 25-30 minutes instead of the 15 indicated. Will feed 9. My gang loved it!

—Tonysgirl

See full review »

Aug 04, 2003

My family REALLY liked this. We substituted bacon for the sausage (just because of preference) and it was SO good! As we discussed it though, next time we'll probably add a few extra eggs and maybe toss the mix around a bit just so there aren't so many crusty bits of bread otherwise this recipe is a keeper!

—FAIR_LADY

See full review »

Sep 13, 2003

We have updated this recipe to include cooking the sausage before it goes into the casserole.

—the allrecipes staff

See full review »

Jun 05, 2003

The trick with this recipe is to use COOKED meat. Brown and drain the sausage before adding to the other ingredients. It does take more like 40 minutes to bake and was a little too cheesy for my taste...Of course my kids LOVED all that cheese. We have used a similar recipe to this using bacon and it was even better. Just substitute browned crumbled bacon for the sausage and proceed as instructed.

—TEEBEE2002

See full review »

Dec 21, 2003

This is a great recipe and a favorite with my family. My mom has made this for breakfast when we had company and for other special occasions. The only problem we had was the cook time. It spent at least 15-20 extra minutes in the oven to allow the eggs to firm up. Otherwise it's great!

—Jennifer

See full review »

Oct 18, 2003

Great for breakfast burritos! My husnabd's squadron loved it.

—RENE00AGGIE

See full review »

Rate This Recipe

Edit

Glad you liked it! Your friends will, too:

Did you tweak the recipe? Edit and save your own version of it!

Edit this recipe

More Recipes Like This See all

Egg and Spinach Casserole

Zippy Egg Casserole

Squash, Egg, and Cheese Casserole

Egg and Sausage Casserole

Potato and Egg Casserole

Christmas Green Chile Egg Casserole

Sausage and Egg Casserole

Christmas Morning Egg Casserole

Hash Brown and Egg Casserole

Eggs Benedict Casserole

ADVERTISE WITH US

Nutrition

Calories
991 kcal
50%

Carbohydrates
16.5 g
5%

Cholesterol
583 mg
194%

Fat
80.5 g
124%

Fiber
0.7 g
3%

Protein
47.8 g
96%

Sodium
1436 mg
57%

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

Nutritional Information

Egg Casserole

Serving Size: 1/6 of a recipe
Servings Per Recipe: 6
Amount Per Serving
Calories: 991
Calories from Fat: 725

% Daily Value *
Total Fat 80.5g 124 %
Saturated Fat 35.5g 177 %
Cholesterol 583mg 194 %
Sodium 1436mg 57 %
** Potassium 237mg 7 %
Total Carbohydrates 16.5g 5 %
Dietary Fiber 0.7g 3 %
Protein 47.8g 96 %
Sugars 2.4g
** Vitamin A 25 %
** Vitamin C 0 %
** Calcium 80 %
** Iron 34 %
** Thiamin 15 %
** Niacin 64 %
** Vitamin B6 14 %
** Magnesium 14 %
** Folate 52 %

* 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.