Sausage and Egg Casserole Recipe
- 1 pound bulk pork sausage
- 6 Eggland's Best 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
- 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.
- 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.
Enjoy this recipe with a sparkling wine.
Reviews for Sausage and Egg Casserole(20)
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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.
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