Sausage Egg Casserole is an old-fashioned breakfast or brunch dish that tastes SO good. It’s easy, too.
My mother-in-law, Momma Betty, kept a special casserole cookbook, comprised of lots of handwritten, delicious recipes. This Sausage Egg Casserole is no exception. It’s terrific. With only 7 ingredients, it’s a good make-ahead dish for company. Mix it up the night before, refrigerate it and let the flavors meld. Then just pop it in the oven in the morning. It smells and tastes amazing.
Add a fruit salad, fresh squeezed juice, and some terrific coffee for a simple breakfast. Or make it a brunch with a couple of salad options, fruit, cheese, and more.
What You Need
For this recipe, you need measuring cups and spoons, a knife, cutting board, casserole dish, and a sauté pan. Do yourself a favor and buy the best you can afford. But what you really want is a fancy juicer and an amazing espresso machine, am I right?
Sausage Egg Breakfast Casserole Recipe
Sausage Egg Casserole
A delicious make-ahead breakfast or brunch casserole.
- 6 slices bread (cubed or cut in strips)
- 1 pound ground sausage
- 1 cup shredded cheddar cheese
- 8 large eggs
- 2 cups 2% milk
- 1 teaspoon salt
- 1/4 teaspoon pepper
- Brown and drain the sausage, and set aside to cool.
- Spray a 5" x 7" glass baking dish with Pam vegetable oil spray.
Layer bread cubes, then meat, then cheese. (Or mix them if you prefer.)
In a separate bowl, mix the eggs, milk, salt and pepper, beating until smooth.
Pour the egg mixture over the layered mixture.
Cover with foil and refrigerate overnight (or at least 1 hour).
- Bake at 350F degrees for 45 minutes (covered).
- Remove foil and bake for another 10-15 minutes until nicely browned and the casserole is set. Serve hot.
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Recipe Nutrition Information
The information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist’s advice.
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