Sausage and Cheddar Breakfast Casserole Recipe
Sausage and Cheddar Breakfast Casserole Recipe photo by Taste of Home

Sausage and Cheddar Breakfast Casserole Recipe

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4.5 18 28
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This is a good breakfast dish when you're short on time. It's simple to prepare and can be made early or even frozen until needed. -Sorrel Pickle Arcadia, Florida
TOTAL TIME: Prep: 20 min. Bake: 30 min.
MAKES:2-4 servings
TOTAL TIME: Prep: 20 min. Bake: 30 min.
MAKES: 2-4 servings


  • 2 slices bread
  • 1/2 pound bulk pork sausage
  • 1/2 cup shredded cheddar cheese
  • 3 eggs
  • 1 cup milk
  • 1/2 teaspoon ground mustard
  • 1/4 teaspoon salt
  • 1/8 teaspoon pepper

Nutritional Facts

1 slice: 293 calories, 21g fat (9g saturated fat), 203mg cholesterol, 610mg sodium, 11g carbohydrate (5g sugars, trace fiber), 15g protein


  1. Remove crusts from bread; cut bread into 1-in. cubes. Place in a greased 8-in. square baking dish.
  2. In a small skillet, brown the sausage over medium heat until no longer pink; drain. Sprinkle the sausage and cheese over bread cubes.
  3. In a small bowl, whisk the eggs, milk, mustard, salt and pepper. Pour over the sausage and cheese. Bake at 350° for 30 minutes or until puffed and golden. Yield: 2-4 servings.
Originally published as Breakfast Casserole in Reminisce July/August 2005, p50

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Reviewed Sep. 28, 2015

"This is an awesome recipe. I've used ham in stead of sausage. I've even used hamburger buns and it's worked out well."

Reviewed Feb. 11, 2014

"My family loves this dish. I substitute venison sausage in place of the pork breakfast sausage."

Reviewed Jun. 2, 2013

"I make this recipe all of the time! It's one of my husband's favorites. One of my go to recipes (I hate to say it but I even have the recipe memorized). I just made it today for my family for breakfast. It is so quick and easy and a great way to use leftover bread!"

Reviewed Jan. 27, 2013

"I doubled the recipe and added some onion and bell peppers.... I was glad for the extra flavor from that, but overall disappointed in the blandness of the dish."

Reviewed Nov. 15, 2012

"I have made this several times. I vary the meats (ham, breakfast pork sausage, Italian sausage...almost anything you have will work). I like to use 3 slices of bread, for a firmer texture. Yummy."

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