Sausage and Egg Casserole Recipe

5 47 52
Sausage and Egg Casserole Recipe
Sausage and Egg Casserole Recipe photo by Taste of Home
Publisher Photo

Sausage and Egg Casserole Recipe

Read Reviews
5 47 52
Publisher Photo
For the perfect combination of eggs, sausage, bread and cheese, this is the dish to try. My mom and I like it because it bakes up tender and golden, slices beautifully and goes over well whenever we serve it. —Gayle Grigg, Phoenix, Arizona
MAKES:
10 servings
TOTAL TIME:
Prep: 15 min. + chilling Bake: 40 min.
MAKES:
10 servings
TOTAL TIME:
Prep: 15 min. + chilling Bake: 40 min.

Ingredients

  • 1 pound Jones Dairy Farm All Natural Pork Sausage Roll
  • 6 large eggs
  • 2 cups milk
  • 1 teaspoon salt
  • 1 teaspoon ground mustard
  • 6 slices white bread, cut into 1/2-inch cubes
  • 1 cup shredded cheddar cheese

Directions

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 11x7-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 in center comes out clean. Yield: 10 servings.
Originally published as Sausage and Egg Casserole in Taste of Home April/May 1996, p33

Nutritional Facts

1 piece: 248 calories, 17g fat (7g saturated fat), 163mg cholesterol, 633mg sodium, 11g carbohydrate (4g sugars, 0 fiber), 12g protein.

  • 1 pound Jones Dairy Farm All Natural Pork Sausage Roll
  • 6 large eggs
  • 2 cups milk
  • 1 teaspoon salt
  • 1 teaspoon ground mustard
  • 6 slices white bread, cut into 1/2-inch cubes
  • 1 cup shredded cheddar cheese
  1. 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.
  2. Pour into a greased 11x7-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 in center comes out clean. Yield: 10 servings.
Originally published as Sausage and Egg Casserole in Taste of Home April/May 1996, p33

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Reviews forSausage and Egg Casserole

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Katie User ID: 9127587 264202
Reviewed Apr. 1, 2017

"I made two of these for a party and everyone loved them! Add 1/2 cup finely chopped onion. I wanted to make one spicier so I added fresh, chopped green chilis. For flavor use 4oz, for spice use 8oz. I didn't have ground mustard so I used 1 Tbs of Dijon."

MY REVIEW
s_pants User ID: 174050 258716
Reviewed Dec. 27, 2016

"Loved this version on the casserole. This is my go-to Christmas morning breakfast along with monkey bread."

MY REVIEW
RobinMarie62 User ID: 7478295 245789
Reviewed Mar. 22, 2016

"I have made this casserole for Christmas morning every year, for over 20 years. Yes, it is high in calories, and sodium, however, it is great as a holiday morning treat. One tip, you can use either unseasoned, or herb seasoned stuffing cubes in place of the bread. It is easier and so long as you keep in the fridge overnight,, the cubes soften in the egg mixture. My family prefers the herb seasoned cubes. Usually serve with pink grapefruit slices in homemade cranberry syrup on the side."

MY REVIEW
235gbt User ID: 8485749 245684
Reviewed Mar. 19, 2016

"no thanks... 633mg of sodium... in 1 serving piece of 248 calories - isn't what the doctor ordered!"

MY REVIEW
cookingstill User ID: 27335 240266
Reviewed Dec. 26, 2015

"I made this for Christmas Morning. Their is just the two of us, and I divided it into two smaller casseroles and shared with my Son and Daughter-In-Law. We all loved it and I will certainly make it again. Green peppers and onions would definitely add to the flavor. I used Jimmy Dean Sage sausage. It was awesome!!"

MY REVIEW
sd20 User ID: 5560294 240205
Reviewed Dec. 25, 2015

"Good but mine had a strong sausage taste could be because I used a Jimmy Dean breakfast sausage and the bread part was a little to mushy. Maybe use a thicker bread if I make it again."

MY REVIEW
dawnrosanne User ID: 1014810 239744
Reviewed Dec. 19, 2015

"Wow! This was awesome! I made it Christmas morning, and it didn't soak for 8 hours overnight but it turned out just fine. To add a little more "zip," I put in some diced green pepper and some Pepper Jack cheese. I also used mozarella cheese instead of cheddar. I'll definitely be making this again. The whole family enjoyed it."

MY REVIEW
libby1980 User ID: 3210431 233990
Reviewed Oct. 4, 2015

"So good and easy!"

MY REVIEW
sassygranny1 User ID: 8202155 233865
Reviewed Oct. 2, 2015

"Excellent! What a great "make ahead" dish for company. I added diced apple, & a dash of nutmeg & sage. It was a huge hit! This definitely goes into my Favorites List."

MY REVIEW
elizabeth.graham64@gmail.com User ID: 6985737 228272
Reviewed Jun. 21, 2015

"Very delicious and easy to make."

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