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

Sausage Egg Casserole Recipe

Read Reviews (5)
4.31 5
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 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.

Enjoy this recipe with a sparkling wine.

Reviews for Sausage Egg Casserole(5)

AVERAGE RATING
   (12)
RATING DISTRIBUTION
5 Star
 (6)
4 Star
 (4)
3 Star
 (1)
2 Star
 (1)
1 Star
 (0)
MY REVIEW
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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.

MY REVIEW
Reviewed Oct. 8, 2011

I think this is a great basic egg bake recipe that I will use over and over - with modifications to suit my family. We never eat white bread, so I substituted seasoned croutons. Also, I added some precooked bacon (the kind that comes in a bag) because I only had 3/4th pound of sausage on hand. I think it worked well. Overall, this was super easy to put together, and I love that you can make it the night before and bake it in the morning. Yum-o!

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