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

Allrecipes Member

Recipe Summary test

15 mins
40 mins
55 mins
8 servings


Original recipe yields 8 servings
The ingredient list now reflects the servings specified
Ingredient Checklist


Instructions Checklist
  • 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 11-in. x 7-in. x 2-in. baking dish. Cover and refrigerate for 8 hours or overnight. Remove from the refrigerator 30 minutes before baking. Bake, uncovered, at 350 degrees F for 40 minutes or until a knife inserted near the center comes out clean.


Nutrition Facts

430 calories; protein 18.4g; carbohydrates 13.5g; fat 33.2g; cholesterol 197.8mg; sodium 914.7mg. Full Nutrition

Reviews (386)

Rating: 5 stars
Yummy! I made this for a church function and wanted to fill a 9 x 13" so added 2 more eggs and a 1/4 Cup more milk. I left out the dry mustard and instead of regular salt I used seasoning salt. I had to cook it about an hour. The dish was cleaned out, everyone loved it!! Read More
Rating: 5 stars
Instead of white bread I added Pillsbury crescent rolls. I put a layer on the bottom of the pan and a layer across the top. I also added a little more cheese. Very good! :) Read More
Rating: 5 stars
I'm supposed to give this 6 stars out of 5, to quote the kids. Another quote: "This stuff is the bomb." Easy, feeds a lot of teens. I kind of doubled the recipe, except I didn't have double the cheese or sausage. Also, I diced a couple baked potatoes in there instead of some of the bread. I also added a little red pepper flakes for some zip. I knew my sausage was very mild so added some poultry seasoning when I was cooking it in the microwave. Anyway, obviously not a picky recipe but very good & easy. Read More
Rating: 4 stars
Very simple and quick, keeps well for a couple days covered. I found it's not really necessary to overnight it in the fridge, a couple hours seems to do just as well (my family likes breakfast for dinner). It was a little bland so I used hot sausage the second time and we liked it much better - perked up the flavor but not so spicy the kids couldn't/ wouldn't eat it. Be SURE to grease the pan well. Read More
Rating: 5 stars
wow this was so good! i am so impressed. i actually cut the recipe in half since there are just two of us and baked it in an 8" square pan. So good and a keeper! thanks :) Read More
Rating: 5 stars
Better than 4 stars, but not quite a perfect 5 either. Great recipe for brunch or company since prep is done the night prior and it is put in the oven the next day. I added bacon as well since I was short of sausage. I would definitely make it that way again-it was a good combo of flavors. Not hard to make and quite good too! Also was great as a leftover. Read More
Rating: 5 stars
I let it bake for 30 minutes and then gave it a quick stir and tossed some extra cheese on top. Baked for about 10-15 minutes longer and it was just right! I will make this again! Read More
Rating: 5 stars
Yummy and easy- my husband loved this so much he wishes he had an extra stomach. I made a couple of changes- instead of the dry mustard, I added about a quarter cup of maple syrup to the milk/eggs mixture for a little sweetness, and I threw in some thyme and sage. I also added some mushrooms I had on hand. Yum! Will make this again for sure. Read More
Rating: 5 stars
Was a hit! I added two more eggs and a little more milk and it still turned out wonderful! Read More