Egg & Sausage Casserole
This casserole of egg and sausage can be made the night before and refrigerated. The next day put it in the oven and you have breakfast. It's perfect for the holidays!
Prep Time 10 minutes
Cook Time 40 minutes
Total Time 50 minutes
- 1 pound bulk pork sausage
- 8 eggs
- 2 1/2 cups milk
- 1 teaspoon salt
- 1 teaspoon ground mustard
- 6 slices bread cut into 1/2-inch cubes
- 1 cup shredded cheese whatever you have on hand
Heat a large skillet over medium-high heat and stir in sausage.
Cook and stir until sausage is cooked through, evenly browned, and no longer pink, about 10 minutes.
Drain and set aside.
Beat eggs in a large bowl
Stir in milk, salt, and mustard.
Add bread cubes, cheese, and sausage into egg mixture.
Pour into a greased 7x11-inch baking dish.
Cover and refrigerate for 8 hours or overnight.
Preheat oven to 350 degrees.
Remove casserole from the refrigerator 30 minutes before baking.
Bake in preheated oven until a knife inserted near the center comes out clean, about 40 minutes.
Calories: 380kcal | Carbohydrates: 14g | Protein: 21g | Fat: 25g | Saturated Fat: 9g | Cholesterol: 223mg | Sodium: 943mg | Potassium: 350mg | Sugar: 5g | Vitamin A: 500IU | Vitamin C: 0.4mg | Calcium: 216mg | Iron: 2.2mg