and filled with tasty sausage, eggs, and cheese, this casserole will make your tummy
Everyone should have a make-ahead breakfast dish in your recipe file for those mornings when you
need to feed people early, but still want to spend time with those same people! We make our Sausage and Egg
Breakfast Casserole for special times when we have company or we know we are going to be busy in the
morning.This casserole can be made ahead and refrigerated overnight, then
baked the next morning. Hot, fresh and delicious, it is ready in 30-40 minutes. And if you didn’t make this the
night before, you can still make it in the morning. Just make it up at least a half hour before baking it so that
the egg mixture has time to soak into the bread squares.
can use your favorite bulk sausage for the casserole. You can even change the flavor of the final casserole by
using a different sausage. Sometimes we like using a sage sausage and other times, like on New Year’s morning, we
use a hot sausage mixed into the casserole. Pick your favorite and make this tasty sausage and egg breakfast
1.Brown the sausage and drain off the fat and
2.While the sausage is browning, cut the crusts off of the
bread slices and cut the bread into 1” cubes. Place bread cubes into a greased 8” or 9”
square baking dish.
3.Sprinkle drained, browned sausage over the top of the bread
in dish. Sprinkle cheese over the sausage.
4.In a separate bowl, whisk eggs. Add milk, salt, pepper, and
ground mustard to the eggs and whisk everything thoroughly.
5.Pour egg mixture over everything in the baking dish. Let
sit for at least 30 minutes and up to overnight, covered in the refrigerator, to allow liquid
to penetrate the bread chunks.
6.Preheat the oven to 350 F.Place the baking dish into
the oven and bake for 30-40 minutes until the casserole is baked completely through, eggs are
set, and it is lightly browned on top. Cut into squares and serve.