Sausage and Egg Casserole Recipe
Sausage and Egg Casserole Recipe photo by Taste of Home

Sausage and Egg Casserole Recipe

Publisher Photo
For the perfect combination of eggs, sausage, bread and cheese, this is the dish to try. My mom and I like it because it bakes up tender and golden, slices beautifully and goes over well whenever we serve it. -Gayle Grigg, Phoenix, Arizona
TOTAL TIME: Prep: 15 min. + chilling Bake: 40 min.
MAKES:8-10 servings
TOTAL TIME: Prep: 15 min. + chilling Bake: 40 min.
MAKES: 8-10 servings

Ingredients

  • 1 pound Jimmy Dean® Premium Pork Sausage Roll
  • 6 eggs
  • 2 cups milk
  • 1 teaspoon salt
  • 1 teaspoon ground mustard
  • 6 slices white bread, cut into 1/2-inch cubes
  • 1 cup (4 ounces) shredded cheddar cheese

Nutritional Facts

1 serving (1 piece) equals 248 calories, 17 g fat (7 g saturated fat), 163 mg cholesterol, 633 mg sodium, 11 g carbohydrate, trace fiber, 12 g protein.

Directions

  1. In a skillet, brown and crumble sausage; drain and set aside. In a large bowl, beat eggs; add milk, salt and mustard. Stir in bread cubes, cheese and sausage.
  2. Pour into a greased 11-in. x 7-in. baking dish. Cover and refrigerate for 8 hours or overnight. Remove from the refrigerator 30 minutes before baking. Bake, uncovered, at 350° for 40 minutes or until a knife inserted near the center comes out clean. Yield: 8-10 servings.
Originally published as Sausage and Egg Casserole in Taste of Home April/May 1996, p33

Nutritional Facts

1 serving (1 piece) equals 248 calories, 17 g fat (7 g saturated fat), 163 mg cholesterol, 633 mg sodium, 11 g carbohydrate, trace fiber, 12 g protein.

Sparkling Wine

Enjoy this recipe with a sparkling wine.

Reviews for Sausage and Egg Casserole

AVERAGE RATING
   (33)
RATING DISTRIBUTION
5 Star
 (29)
4 Star
 (3)
3 Star
 (1)
2 Star
 (0)
1 Star
 (0)
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MY REVIEW
Reviewed Nov. 2, 2014

"Very tasty dish. I appreciated how quick and easy it was to put together with limited kitchen mess. I removed some of the excess fat from the sausage by putting the cooked sausage between layers of paper towels and blotting up a little of the grease. I liked the fact that the bread wasn't mushy like I've had in some egg bakes. One key to a firm egg bake dish is letting the dish "rest" for 5-10 minutes after taking it out of the oven. I am happy to add this recipe to my on-line Taste of Home recipe file."

MY REVIEW
Reviewed Oct. 26, 2014

"I'd love to make this but would like to know if this can be made then frozen for later?..."

MY REVIEW
Reviewed Aug. 24, 2014

"Great easy recipe and I like quick and easy :-)"

MY REVIEW
Reviewed Aug. 8, 2014

"Great recipe--I consider myself a connoisseur of breakfast recipes, always looking for ways to boost protein for my 2 boys to begin each day. This recipe proved to be not too mushy, as some recipes with egg and bread tend to be. Just to be sure, I did toast the bread before cubing, and I cooked 5-10 minutes longer than recipe read."

MY REVIEW
Reviewed Jun. 14, 2014

"Great!! Easy!! Followed the recipe exact and we loved it!"

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