Prep 20 mins
Cook 9 hrs
Family recipe from Diane Patton (1982).
Make and share this Sausage Egg Casserole recipe from Food.com.
- 1 lb sausage, brown then drain
- 6 eggs
- 2 cups milk
- 1 teaspoon ground mustard
- 2 slices white bread, cubed
- 1 cup cheddar cheese, grated
- Grease 9"x9" pan.
- Beat eggs. Add rest of ingredients and mix.
- Pour into pan. Refrigerate overnight.
- Bake at 350 degrees for 45 minutes.
- Note: 1 1/2 x the recipe will fill a 9"x13" pan (8 servings). Bake for one hour.
I just tried this recipe tonight after I couldn't decide what to make. I did a bit differently, I only let it soak for about an hour, I also didn't use dry mustard, and I upped the eggs to 8, and increased the milk also. It came out great even though it didn't sit overnight! My fiancee normally doesn't like egg dishes, but he came back for seconds, so that's saying something! I think the next time, I'll add mushrooms and more spices.
I thought this was a really good casserole but just missing something. I was so scared to add the 2 cups of milk! Did not soak overnight and that may be why we did not like it as much as other breakfast casseroles. It is probably my fault. My son didn't like at all, he like flakier, biscuit textures. He said this was too mushy although there was no visible liquid or runoff. I think it was just without all the fat he is used to!!!! Ha ha! I usually make the same thing, just plced on a croissant roll out and then bake, and I think that is what he was expecting. Poor baby. Next time I will soak overnight as instructed and update my rating if necessary. I might add a bit of salsa or chives. This was extremely easy and a great way to use up that week old loaf of bread lying around and way healthier than my other recipe!!!! THANKS!