Egg and Sausage Casserole Recipe

3 1 1
Publisher Photo

Egg and Sausage Casserole Recipe

Read Reviews
3 1 1
Publisher Photo
Writes Ramona Bubb of Reedsville, Pennsylvania, “When we have friends stay overnight, I usually make this recipe and everyone enjoys it.” This hot and filling meal makes a great dinner, and is also a hearty way to start the day.
MAKES:
6 servings
TOTAL TIME:
Prep: 20 min. + chilling Bake: 40 min.
MAKES:
6 servings
TOTAL TIME:
Prep: 20 min. + chilling Bake: 40 min.

Ingredients

  • 1 pound bulk Italian sausage
  • 1/3 cup chopped onion
  • 1 celery rib, chopped
  • 6 eggs
  • 2 cups whole milk
  • 1/2 to 1 teaspoon salt
  • 1 teaspoon spicy brown mustard
  • 4 cups seasoned stuffing cubes, toasted
  • 1 cup (4 ounces) shredded cheddar cheese

Directions

In a large skillet, cook the sausage, onion and celery over medium heat until meat is no longer pink and vegetables are tender; drain and set aside. In a large bowl, beat the eggs, milk, salt and mustard. Stir in the stuffing cubes, cheese and sausage mixture.
Transfer to a greased 11-in. x 7-in. baking dish. Cover and refrigerate overnight.
Remove from the refrigerator 30 minutes before baking. Cover and bake at 350° for 30 minutes. Uncover; bake 10 minutes longer or until a knife inserted near the center comes out clean. Yield: 6 servings.
Originally published as Sausage Egg Casserole in Simple & Delicious November/December 2006, p14

Nutritional Facts

1 piece: 445 calories, 24g fat (11g saturated fat), 274mg cholesterol, 1256mg sodium, 32g carbohydrate (7g sugars, 2g fiber), 24g protein.

  • 1 pound bulk Italian sausage
  • 1/3 cup chopped onion
  • 1 celery rib, chopped
  • 6 eggs
  • 2 cups whole milk
  • 1/2 to 1 teaspoon salt
  • 1 teaspoon spicy brown mustard
  • 4 cups seasoned stuffing cubes, toasted
  • 1 cup (4 ounces) shredded cheddar cheese
  1. In a large skillet, cook the sausage, onion and celery over medium heat until meat is no longer pink and vegetables are tender; drain and set aside. In a large bowl, beat the eggs, milk, salt and mustard. Stir in the stuffing cubes, cheese and sausage mixture.
  2. Transfer to a greased 11-in. x 7-in. baking dish. Cover and refrigerate overnight.
  3. Remove from the refrigerator 30 minutes before baking. Cover and bake at 350° for 30 minutes. Uncover; bake 10 minutes longer or until a knife inserted near the center comes out clean. Yield: 6 servings.
Originally published as Sausage Egg Casserole in Simple & Delicious November/December 2006, p14

Select the Newsletters that interest you to subscribe

By entering my email and clicking the subscribe button below, I am opting to receive the newsletters I have selected.

Please enter a valid email

You Are successfully subscribed

ERROR! Please try Again

Reviews forEgg and Sausage Casserole

My Review
Click stars to rate
Loading Image
Any changes to your rating or review will appear where you originally posted your review
Sort By :

Average Rating
MY REVIEW
TheDix User ID: 607421 161675
Reviewed Apr. 23, 2013

"Savory flavor was good, but this came out quite dry."

Loading Image