Show Subscription Form




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

Sausage Egg Casserole Recipe

Publisher Photo
Subtle bursts of mustard and savory pork sausage are the main attractions. I like to refrigerate this savory mainstay overnight and then pop it in the oven shortly before guests arrive.
TOTAL TIME: Prep: 20 min. + chilling Bake: 30 min. + standing
MAKES:12 servings
TOTAL TIME: Prep: 20 min. + chilling Bake: 30 min. + standing
MAKES: 12 servings

Ingredients

  • 10 Eggland's Best Eggs
  • 2-1/4 cups milk
  • 1-1/2 teaspoons ground mustard
  • 1/2 teaspoon salt
  • 1 pound bulk pork sausage, cooked and drained
  • 2 cups cubed white bread
  • 1-1/2 cups (6 ounces) shredded cheddar cheese

Nutritional Facts

1 serving (1 piece) equals 234 calories, 17 g fat (8 g saturated fat), 212 mg cholesterol, 445 mg sodium, 7 g carbohydrate, trace fiber, 13 g protein.

Directions

  1. In a large bowl, whisk the eggs, milk, mustard and salt. Stir in the sausage, bread cubes and cheese. Pour into a greased 13-in. x 9-in. baking dish. Cover and refrigerate overnight.
  2. Remove from the refrigerator 30 minutes before baking. Bake, uncovered, at 350° for 30-40 minutes or until a knife inserted near the center comes out clean. Let stand for 10 minutes before serving. Yield: 12 servings.
Originally published as Sausage Egg Casserole in Taste of Home June/July 2006, p16

Nutritional Facts

1 serving (1 piece) equals 234 calories, 17 g fat (8 g saturated fat), 212 mg cholesterol, 445 mg sodium, 7 g carbohydrate, trace fiber, 13 g protein.

Sparkling Wine

Enjoy this recipe with a sparkling wine.

Reviews for Sausage Egg Casserole

AVERAGE RATING
   (13)
RATING DISTRIBUTION
5 Star
 (7)
4 Star
 (4)
3 Star
 (1)
2 Star
 (1)
1 Star
 (0)
MY REVIEW
Please Log In or Join to add a rating and review.
Click stars to rate
""
Any changes to your rating or review will appear where you originally posted your review
Loading Image
Sort By :
MY REVIEW
Reviewed Jun. 8, 2014

Omg! Really good. I added ham, bacon, and lightly browned green peppers, oh! And some frozen cubed potatoes! This was a total hit. I would definitely make it again! I topped it with sour cream and fresh tomatoes! We had fresh fruit and buttered toast . yummy

MY REVIEW
Reviewed Apr. 1, 2013

I added a chopped vidalia onion and next time I may add some mild green chilis. I also use challah for my cubed bread. I made it in the morning (not overnight) and it was fine. Just like all egg casseroles, it was even better the next day! This recipe is a keeper!

MY REVIEW
Reviewed Jan. 6, 2013

The flavor was a bit overbearing with bread. Although, I froze the remaining portions and when reheated the flavor of the sausage and eggs were more enhanced. Great recipie for on a budged and large group.

MY REVIEW
Reviewed Sep. 16, 2012

I made this on vacation last week and it was a hit. I added some crumbled bacon and ham as well as the sausage to make a nice meaty dish.

MY REVIEW
Reviewed Dec. 27, 2011

Really yummy. I served it for Christmas brunch and everybody loved it.

Loading Image
Advertise with us
ADVERTISEMENT

Contests & Promotions

Contests & Promotions

Follow Us

Advertise with us ADVERTISEMENT
Advertise with us ADVERTISEMENT