Back to Sausage Egg Casserole

Print Options


Card Sizes

Sausage Egg Casserole Recipe

Sausage Egg Casserole Recipe

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 YIELD:12 servings


  • 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


  • 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.

Nutritional Facts

1 piece: 234 calories, 17g fat (8g saturated fat), 212mg cholesterol, 445mg sodium, 7g carbohydrate (3g sugars, 0 fiber), 13g protein.

Reviews for Sausage Egg Casserole

Sort By :
debbimitch User ID: 7554143 215885
Reviewed Dec. 25, 2014

"Everyone loved this. The only change I made was that I used Stovetop stuffing in place of the white bread. It was delicious! I will definitely make this over and over again."

gottisgirl User ID: 7840558 158398
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"

KALS User ID: 3377630 78902
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!"

kraziekroc User ID: 7013017 90448
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."

jmkasprak User ID: 2880256 63769
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."

LorettaHei User ID: 6424770 90447
Reviewed Dec. 27, 2011

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

jodiw User ID: 1502707 163172
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!"

pearlrvr User ID: 1256058 139435
Reviewed Apr. 25, 2011

"The flavor was pretty good, but the texture was too soft and wet. The knife tested clean, so I'm sure it was cooked enough, so it seems like the recipe calls for too much milk for my taste."

gfmom User ID: 3770915 158378
Reviewed Feb. 21, 2011

"Make this dish a lot, but make it Gluten Free by using Hash Brown Potatoes instead of the bread. Use the O'Brien style for more taste."

s_pants User ID: 174050 137920
Reviewed Oct. 12, 2010

"Good casserole, but I've had more flavorful sausage and egg casseroles."

SusySeals User ID: 105209 158377
Reviewed Dec. 12, 2009

"I have made this for years but add chopped onions and green/orange/red peppers and garlic to the sausage at the last to cook them as well. Throw it all together and might add green chili's for a bit of a bite. Diced tomatoes are good as well."

Breeves64 User ID: 14681 90445
Reviewed Sep. 28, 2009

"You need to add lots of onion and a touch of garlic powder to this. Makes it much more flavorful!"

Loading Image