Sausage and Egg Casserole

4.6
(70)

This sausage and egg casserole recipe is the perfect combination of eggs, sausage, bread, and cheese. It's tender and delicious, and the family likes it!

10
10
10
10
Prep Time:
15 mins
Cook Time:
50 mins
Additional Time:
8 hrs 30 mins
Total Time:
9 hrs 35 mins
Servings:
8

Ingredients

  • 1 pound bulk pork sausage

  • 8 large eggs

  • 2 ½ cups milk

  • 1 teaspoon salt

  • 1 teaspoon ground mustard

  • 6 slices white bread, cut into 1/2-inch cubes

  • 1 cup shredded Cheddar cheese

  • cooking spray

Directions

  1. Heat a large skillet over medium-high heat and stir in sausage. Cook and stir until sausage is crumbly, evenly browned, and no longer pink, about 10 minutes. Drain and discard any excess grease.

  2. Beat eggs in a large bowl; stir in milk, salt, and mustard. Fold bread cubes, Cheddar cheese, and sausage into the egg mixture. Pour into a lightly greased 7x11-inch baking dish. Cover and refrigerate, 8 hours to overnight.

  3. Preheat the oven to 350 degrees F (175 degrees C). Remove casserole from the refrigerator 30 minutes before baking.

  4. Bake in the preheated oven until a knife inserted near the center comes out clean, about 40 minutes.

Nutrition Facts (per serving)

363 Calories
24g Fat
14g Carbs
22g Protein
Nutrition Facts
Servings Per Recipe 8
Calories 363
% Daily Value *
Total Fat 24g 31%
Saturated Fat 10g 50%
Cholesterol 239mg 80%
Sodium 1114mg 48%
Total Carbohydrate 14g 5%
Dietary Fiber 1g 2%
Total Sugars 5g
Protein 22g
Vitamin C 1mg 5%
Calcium 259mg 20%
Iron 2mg 13%
Potassium 355mg 8%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

You’ll Also Love