Sausage and Egg Casserole Recipe
- 1 pound Jones Dairy Farm All Natural Pork Sausage Roll
- 6 large eggs
- 2 cups milk
- 1 teaspoon salt
- 1 teaspoon ground mustard
- 6 slices white bread, cut into 1/2-inch cubes
- 1 cup shredded cheddar cheese
- 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 11x7-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 in center comes out clean. Yield: 10 servings.
1 piece: 248 calories, 17g fat (7g saturated fat), 163mg cholesterol, 633mg sodium, 11g carbohydrate (4g sugars, 0 fiber), 12g protein.
Reviews for Sausage and Egg Casserole
"I made two of these for a party and everyone loved them! Add 1/2 cup finely chopped onion. I wanted to make one spicier so I added fresh, chopped green chilis. For flavor use 4oz, for spice use 8oz. I didn't have ground mustard so I used 1 Tbs of Dijon."
"I have made this casserole for Christmas morning every year, for over 20 years. Yes, it is high in calories, and sodium, however, it is great as a holiday morning treat. One tip, you can use either unseasoned, or herb seasoned stuffing cubes in place of the bread. It is easier and so long as you keep in the fridge overnight,, the cubes soften in the egg mixture. My family prefers the herb seasoned cubes. Usually serve with pink grapefruit slices in homemade cranberry syrup on the side."
"no thanks... 633mg of sodium... in 1 serving piece of 248 calories - isn't what the doctor ordered!"
"I made this for Christmas Morning. Their is just the two of us, and I divided it into two smaller casseroles and shared with my Son and Daughter-In-Law. We all loved it and I will certainly make it again. Green peppers and onions would definitely add to the flavor. I used Jimmy Dean Sage sausage. It was awesome!!"
"Wow! This was awesome! I made it Christmas morning, and it didn't soak for 8 hours overnight but it turned out just fine. To add a little more "zip," I put in some diced green pepper and some Pepper Jack cheese. I also used mozarella cheese instead of cheddar. I'll definitely be making this again. The whole family enjoyed it."
"So good and easy!"
"Excellent! What a great "make ahead" dish for company. I added diced apple, & a dash of nutmeg & sage. It was a huge hit! This definitely goes into my Favorites List."
"Very delicious and easy to make."
"Great recipe. I made this for a Sunday morning and added some green peppers, red peppers and onions. I like these recipes because they're basic and you can add what you want to suit your family's personal taste."
"Made this for my teenage son who likes to eat a hot breakfast every morning before school. Liked that there was plenty of meat in the recipe! He loved it and I plan on rotating this recipe through every so many weeks."
"This is a fantastic recipe that is sure to satify! Substituted ground turkey and Texas-style bread. Added 1/2 teaspoon of black pepper. Next time will consider adding a little cayenne pepper. Served with a few fresh orange wedges. Very easy to make. Would be a great idea for a brunch with friends."
"Really good. We had this on Christmas morning. Super easy to put together the night before."
"I make this every year for Christmas morning breakfast because I can throw it together the night before and just put in the oven in the morning. Only thing I do different, is I use a bag of Tator Tots instead o the bread. Every time I try to do something different, I hear complaints. This one is a tradition."
"Loved this recipe and easy to make. After reading the reviews, I left out the salt and didn't miss it a bit. I also served picante sauce with this and everyone loved it. This recipe is definitely a keeper."
"Great recipe, easy to prepare, inexpensive, and no fuss in the morning when people are hungry. I like to use Chorizo sausage with red and green bell peppers for a southwest flavor. I want to try it with potatoes too ( must pre-cook potatoes. ) Made three for Thanksgiving morning , all different ingredients, all came out great."
"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."
"I'd love to make this but would like to know if this can be made then frozen for later?..."
"Great easy recipe and I like quick and easy :-)"
"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."
"Great!! Easy!! Followed the recipe exact and we loved it!"
"I have been making this recipe for years and is the one I keep going back to. I sauté a few fresh mushrooms and a little onion with the sausage and my recipe calls for a dozen eggs, and less milk. Can get a little salty, I use less."
"I've had this recipe for years and I used it every holiday and when I have a family brunch. So easy to make. I mix it the night before, cover it and refrigerate in baking dish over night. Pull it out in the morning and bake for 1 hour. It's ready to go when you are! And get complements galore, they think you spent hours making it. I can't say enough about it!!! I rate it 5 stars ++"
"I doubled+ everything except the sausage. It was wonderful!"
"Just made this and it was good. We added tater tots instead of bread. Next time I will leave out the teaspoon of salt as it was too salty, since the cheese and the sausage already have salt added. Other than that really good."
"My mother began making this classic recipe in the early 1980's when it was published in Southern Living. Christmas Eve she would assemble the dish, in the morning she would put in the oven when she work up. It baked as we opened gifts. Now, I make it for my children. The only change that I made is I add one small can of chopped green chilies and use HOT pork sausage. My husband and teenage boys love this kicked up version!!!"
"I am amazed how simple this recipe is to make, especially since it is so delicious; the hardest part is grading the cheese! I added more than the called-for amount of cheese, which made it extra moist and cheesy. I love the way the small amount of mustard brings out the flavors, even though mustard is not always my favorite ingredient. Taking a chance, I made this for the first time for a neighbor breakfast get-together on the Fourth of July. Since I got there a little late, I was worried that the casserole would not be eaten. To my surprise, when I went to leave, the dish was scraped clean! I will continue to make this dish often, as I already have."
"This is a great easy and tasty recipe. I like that it doesn't use a ridiculous amount of eggs and milk to where you have to make a special trip to the store. I changed it up by using dried whole wheat bread cubes as well as my own seasoned breakfast sausage. I also left out the salt because the sausage and cheese have quite a bit of salt in them. I also change it up if I don't have pork sausage and will do bacon. It's also easy to add in some sautéed onions and peppers if you really want to give it flair. This is my favorite non-potato breakfast casserole."
"LOVE THIS! have made it maybe 4 times, and I will again and again. Also, I have had leftovers, not been in the mood for it and then froze it and let it thaw over night and its just as good!"
"I love this recepi.It is fast and so simple to make.You can do it also the night before."
"This has been a traditional Christmas Morning recipe in our household for years. Very good and very tasty!"
"We used maple flavored sausage, swiss cheese instead of cheddar, & cubed oat-nut bread. Delicious!"
"Everybody loves this recipe whenever I make it. The kids love it as well as the adults. Easy as you do it the night before. It is our standard holiday morning dish! Yum!"
"This was great! My parents need something softer and this was perfect as well as very tasty. Maybe next time I will try it with some sauteed onions..."
"Just perfect! Made this for a church brunch. Set it up the night before, very quickly. Then popped it in the oven at the hall before church started. It was hot and ready when we were done. I brought home empty casserole dishes..."
"Does it have to be refrigerated overnight or is it just as good made right away?"
"We love this recipe just as is or adding extra things like bacon and mushrooms. The extra things get added so my 3 1/2 year old son will eat it. We love this very much."
"Really delicious! I added bell peppers and it came out great."
"Turns out perfect every time. Simple to make! Used turkey sausage instead of pork and still turned out great."
"I made this recipe for Christmas brunch. It was great to make it the night before. It tasted so good."
"This goes over great for family brunch. I always have to make two pans because everyone loves it."
"I just tear up the bread into small pieces to save time. works just the same"
"Great! Tiring cutting the bread into squares though."