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

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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:10 servings
TOTAL TIME: Prep: 15 min. + chilling Bake: 40 min.
MAKES: 10 servings

Ingredients

  • 1 pound bulk pork sausage
  • 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

Nutritional Facts

1 piece: 248 calories, 17g fat (7g saturated fat), 163mg cholesterol, 633mg sodium, 11g carbohydrate (4g sugars, 0g fiber), 12g 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 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.
Originally published as Sausage and Egg Casserole in Taste of Home April/May 1996, p33


Reviews for Sausage and Egg Casserole

AVERAGE RATING
(50)
RATING DISTRIBUTION
5 Star
 (43)
4 Star
 (5)
3 Star
 (1)
2 Star
 (0)
1 Star
 (1)
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MY REVIEW
RobinMarie62 245789
Reviewed Mar. 22, 2016

"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."

MY REVIEW
235gbt 245684
Reviewed Mar. 19, 2016

"no thanks... 633mg of sodium... in 1 serving piece of 248 calories - isn't what the doctor ordered!"

MY REVIEW
cookingstill 240266
Reviewed Dec. 26, 2015

"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!!"

MY REVIEW
sd20 240205
Reviewed Dec. 25, 2015

"Good but mine had a strong sausage taste could be because I used a Jimmy Dean breakfast sausage and the bread part was a little to mushy. Maybe use a thicker bread if I make it again."

MY REVIEW
dawnrosanne 239744
Reviewed Dec. 19, 2015

"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."

MY REVIEW
libby1980 233990
Reviewed Oct. 4, 2015

"So good and easy!"

MY REVIEW
sassygranny1 233865
Reviewed Oct. 2, 2015

"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."

MY REVIEW
elizabeth.graham64@gmail.com 228272
Reviewed Jun. 21, 2015

"Very delicious and easy to make."

MY REVIEW
Tweetybird924 227983
Reviewed Jun. 15, 2015

"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."

MY REVIEW
amwillin 227436
Reviewed Jun. 4, 2015

"This was fantastic! I tweaked it with hot sausage and green chili, since my husband is a bit of a fiend for spicy things. I didn't let it soak overnight, but I was using thin wheat bread, so it turned out fine."

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