Cheese And Sausage Breakfast Casserole

"Excellent! May be prepared a day ahead, and chilled. Just bake in the morning."
photo by DianaEatingRichly photo by DianaEatingRichly
photo by DianaEatingRichly
photo by DianaEatingRichly photo by DianaEatingRichly
photo by Cobra L. photo by Cobra L.
photo by DianaEatingRichly photo by DianaEatingRichly
photo by DianaEatingRichly photo by DianaEatingRichly
Ready In:
1hr 10mins




  • Grease 9x13 inch glass baking dish.
  • Place bread cubes in prepared dish.
  • Top with sausage and cheese.
  • Beat together eggs, milk, mustard and salt.
  • Season with pepper.
  • Pour egg mixture over sausage mixture.
  • Preheat oven to 350 degrees.
  • Bake casserole until puffed and center is set, about 50 minutes.
  • Cut into squares and serve.

Questions & Replies

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  1. Rosemaryroarringkitt
    What can be substituted for dry mustard I couldn't find none. And to make half the quality how many slices of bread and do I need to cut the crust off the bread before cubes
  2. Karen C.
    Do you have to use a glass dish to bake in?
  3. Denise H.
    Do you brown the sausage prior to baking


  1. Mornelle
    This is so easy and delicious. I did not make ahead of time and it turned out perfect. I used skim milk with success. Will be making again!
  2. nappinmama
    Loved this!! The only substitution I made was using a loaf of Italian bread, crusts removed, instead of 8 slices of white bread. I think this added some density, and kept it from being soggy. I made it for a girls' weekend, and it was a hit. I took the tiny piece that was left, reheated it the next day, and it was still great. Thanks for a keeper!
  3. Madonna 66
    This was very yummy!! I made a half portion as a trial for visitors arriving next week. I had viewed other recipes, that let the mixture sit overnight in the fridge so I did this as a time saver. Worked beautifully. I baked half portion for 40mins and it was puffed up and golden!! My little girls didn't 'love' it but a little ketchup helped. We ate it with spicy salsa and cleaned our plates!!! Easy to prepare and I liked being able to put in the fridge and save time in the am, especially when you have guests!
  4. Karalynne7
    I threw this together this morning. It turned out great!! The spices made it excellent. We only had 1% milk and we still think that it was so rich and perfect. Thank you for sharing your recipe. We definately will be making this over the holidays!!!
  5. DuChick
    This was my choice recipe for Christmas breakfast. I loved that I could prepare a day ahead and just pop it in the oven in the morning. It filled the kitchen with a wonderful, welcoming aroma...and then it filled our bellies! I used 1/2 of a French bread loaf cut into cubes and had no problem using skim milk. Several people thought it was a quiche since it was fluffy and light. Thanks for sharing!


  1. Virginia R.
    My friends mom used to make this for Christmas. Instead of plain bread cubes, she used to use seasoned croutons and half and half then let it set overnight in the fridge. It was always so good. Thanks for reminding me of this recipe.... V.
  2. ilovemykidsall3
    Excellent taste and easy to make! I made ahead on Christmas Eve, using leftover hamburger and hotdog buns instead of sliced bread and hot sausage. Christmas morning, I popped it in the oven while we opened presents. It was a hit!
  3. The Domestic Diva
    This was a nice breakfast recipe. I made this with home made bread which made a nice platform for this casserole. Other than that, I opted to use a little cayenne pepper in place of the dry mustard and it was a huge hit. Guests ranged from age 6-52 and all were well pleased. I was concerned when I put it in the oven because it really looked like a lot of bread and little of anything else, but it cooked and rose to perfection. I wouldn't change anything on this recipe and it was nice not to have to let it sit overnight. Thanks for an awesome recipe! :D
  4. CarlaP
    Great recipe! I used a drier loaf of french bread from the supermarket bakery, and country dijon mustard instead of the dry mustard. It had a fabulous texture and flavor, and was gobbled up. The one piece I had left over I ate on the way to work the next day!! Thanks a million, this is now my go-to breakfast/brunch recipe!!
    Loved this! I used homemade veal sausage in place of the pork and fried it with a half an onion. Nothing was left!!This is going on my perminate family favorite list.Thank you Dlryshe


I am originally from Texas. I have lived in Michigan for the past 12 years, and love it! My favorite cookbook would have to be The Knight's Of Columbus from the West branch, Michigan Post. I more or less taught myself to cook with much trial and error.
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