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Egg and Sausage Casserole

 Egg and Sausage Casserole
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.
6 ServingsPrep: 20 min. + chilling Bake: 40 min.


  • 1 pound Johnsonville® Mild Ground 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


  • 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.
Nutritional Facts: 1 serving (1 piece) equals 445 calories,

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Egg and Sausage Casserole (continued)

Nutritional Facts: 24 g fat (11 g saturated fat), 274 mg cholesterol, 1,256 mg sodium, 32 g carbohydrate, 2 g fiber, 24 g protein.
Wine: Sparkling Wine: Enjoy this recipe with a sparkling wine.