Classic Sausage and Egg Casserole
Classic sausage and egg casserole is a make-ahead overnight breakfast casserole that’s hot, bubbly, cheesy and seriously delicious. It’s perfect for holidays and any special breakfast or brunch.
Yield: 10 -12 servings
Ingredients
- 2 cups milk (skim, 1% or 2% are fine)
- 6 large eggs, slightly beaten
- ¾ teaspoon salt
- 1 teaspoon dry mustard
- 4 slices sandwich bread, cut into cubes
- 1 (8 oz.) package shredded sharp cheddar cheese, divided
- 1 lb. mild pork sausage, cooked and drained
Instructions
- Whisk together the milk, eggs, salt and dry mustard.
- Arrange half of the bread cubes on the bottom of a greased 9x13 inch baking dish. Sprinkle with 1 cup of the shredded cheese.
- Layer half of the cooked sausage on top of the cheese. Pour half of the egg mixture over the sausage. Repeat with the remaining bread cubes, shredded cheese, sausage and egg mixture.
- Cover and refrigerate overnight.
- Remove from the refrigerator and uncover while you preheat the oven to 350.
- Bake at 350 for 35 minutes, until hot.
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Notes
Leftovers: The leftovers will keep, covered, in the refrigerator for up to 4-5 days. Reheat individual servings in the microwave. I usually start with 45 seconds and then check it and add additional time as needed.
You can also freeze a portion of the leftover cooked casserole. Place it in a freezer safe bag or container - make sure to label and date it - and freeze for up to 3-4 months. Defrost in the refrigerator overnight then reheat in the microwave.
Video
Nutrition
Serving: 1serving | Calories: 221kcal | Carbohydrates: 8g | Protein: 13g | Fat: 15g | Saturated Fat: 5g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 6g | Trans Fat: 0.1g | Cholesterol: 132mg | Sodium: 569mg | Potassium: 244mg | Fiber: 0.3g | Sugar: 3g | Vitamin A: 278IU | Vitamin C: 0.3mg | Calcium: 106mg | Iron: 1mg
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