Sausage and Egg Casserole



Sausage and Egg Casserole

Sausage and Egg Casserole 

Course Breakfast
Cuisine American


  • 1 lb. pork sausage
  • 6 eggs
  • 2 cups milk
  • 1 t. salt
  • 1 t. ground mustard
  • 6 slices white bread cut into ½-inch cubes
  • 1 cup 4 oz. shredded cheddar cheese


  • In a skillet, brown and crumble sausage, drain and set aside. (I boil meats in water to produce a more tender product.)
  • In a large bowl, beat eggs; add milk, salt and mustard.
  • Stir in bread cubes, cheese and sausage.
  • Pour into a greased 11x7 baking dish. (A square 8x8 or 9x9 would work if you don’t have an 11x7.)
  • Cover and refrigerate for 8 hours or overnight.
  • Remove from refrigerator 30 minutes before baking.
  • Bake, uncovered, at 350F for 40 minutes or until a knife inserted near the center comes out clean.


This can be doubled for a 9x13 dish, to serve about 12. Once you learn to make this by the recipe, you can easily adjust it to use whatever types of meat, cheese,or bread you have on hand or in the freezer. You could even use beef. (Just add some sage or Italian seasoning and it will resemble seasoned sausage.) A recipe won’t be required after you learn the method of making a general breakfast casserole. 
Keyword breakfast casserole, breakfast dish, easy breakfast, egg casserole, eggs, sausage, sausage casserole

The comment I’ve written on the original recipe states, “Good/Easy!”  

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