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Sausage Egg Casserole Recipe

Sausage Egg Casserole Recipe photo by Taste of Home

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Subtle bursts of mustard and savory pork sausage are the main attractions. I like to refrigerate this savory mainstay overnight and then pop it in the oven shortly before guests arrive.

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Sausage Egg Casserole Recipe

Prep: 20 min. + chilling Bake: 30 min. + standing

Yield: 12 Servings

20 30 50

Ingredients

10 eggs
2-1/4 cups milk
1-1/2 teaspoons ground mustard
1/2 teaspoon salt
1 pound bulk Johnsonville® Ground Sausage, cooked and drained
2 cups cubed white bread
1-1/2 cups (6 ounces) shredded cheddar cheese

Directions

In a large bowl, whisk the eggs, milk, mustard and salt. Stir in the sausage, bread cubes and cheese. Pour into a greased 13-in. x 9-in. baking dish. Cover and refrigerate overnight.
Remove from the refrigerator 30 minutes before baking. Bake, uncovered, at 350° for 30-40 minutes or until a knife inserted near the center comes out clean. Let stand for 10 minutes before serving. Yield: 12 servings.

Nutritional Facts 1 serving (1 piece) equals 234 calories, 17 g fat (8 g saturated fat), 212 mg cholesterol, 445 mg sodium, 7 g carbohydrate, trace fiber, 13 g protein.

Originally published as Sausage Egg Casserole in Taste of Home June/July 2006, p16

Sparkling Wine

Enjoy this recipe with a sparkling wine.

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Reviews for Sausage Egg Casserole

Sausage Egg Casserole

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Reviewed on Apr. 01, 2013 by KALS

I added a chopped vidalia onion and next time I may add some mild green chilis. I also use challah for my cubed bread. I made it in the morning (not overnight) and it was fine. Just like all egg casseroles, it was even better the next day! This recipe is a keeper!

Reviewed on Jan. 06, 2013 by kraziekroc

The flavor was a bit overbearing with bread. Although, I froze the remaining portions and when reheated the flavor of the sausage and eggs were more enhanced. Great recipie for on a budged and large group.

Reviewed on Sep. 16, 2012 by jmkasprak

I made this on vacation last week and it was a hit. I added some crumbled bacon and ham as well as the sausage to make a nice meaty dish.

Reviewed on Dec. 27, 2011 by LorettaHei

Really yummy. I served it for Christmas brunch and everybody loved it.

Reviewed on Oct. 08, 2011 by jodiw

I think this is a great basic egg bake recipe that I will use over and over - with modifications to suit my family. We never eat white bread, so I substituted seasoned croutons. Also, I added some precooked bacon (the kind that comes in a bag) because I only had 3/4th pound of sausage on hand. I think it worked well. Overall, this was super easy to put together, and I love that you can make it the night before and bake it in the morning. Yum-o!