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Overnight Egg Casserole


  • 8 slices bread, cubed
  • 3/4 pound shredded cheddar cheese
  • 1-1/2 pounds Johnsonville® Ground Mild Italian sausage
  • 4 large eggs
  • 2-1/2 cups whole milk
  • 1 tablespoon prepared mustard
  • 1 can (10-3/4 ounces) condensed cream of mushroom soup, undiluted
  • 1/4 cup chicken broth


  • 1. Place bread cubes in a greased 13x9-in. baking dish. Sprinkle with cheese; set aside. In a skillet, cook sausage over medium heat until no longer pink; drain. Crumble sausage over the cheese and bread. Beat the eggs, milk, mustard, soup and broth; pour over sausage. Cover and refrigerate overnight or at least 2-3 hours before baking.
  • 2. Remove from the refrigerator 30 minutes before baking. Bake, uncovered, at 350° for 50-60 minutes or just until set. Let stand for 5 minutes before cutting.

Nutrition Facts

1 piece: 526 calories, 38g fat (18g saturated fat), 194mg cholesterol, 1134mg sodium, 21g carbohydrate (7g sugars, 1g fiber), 25g protein.


Average Rating:
  • baeb47
    Jan 22, 2018

    I used hot sausage, and added seasonings ... thyme, Mrs. Dash Table Blend, black pepper, and Morton Season All Seasoned Salt. I thought it was pretty tasty. It will be fun to play around with the recipe and make a few other changes.


  • rebelwithoutaclue
    Dec 31, 1969

    There appears to be a lot missing from this recipe. Very bland!!!!

  • star5760
    Dec 31, 1969

    This was the worst breakfast casserole I have ever tasted. My husband and I ate one small piece and had to throw the rest in the garbage. I am a veteran cook, so it wasn't me!!

  • ms11145
    Dec 31, 1969

    easy casserole to prepare. Adaptable with various meats and cheeses

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