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Sausage Egg Casserole

Sausage Egg Casserole created by Bay Laurel

This makes a great breakfast when you prepare it the night before, or you can omit soaking overnight (this works especially well with fresh bread). I must confess, I had some Texas Toast in my freezer that I defrosted and used in place of buttered bread (it probably would have worked frozen too). I used regular milk in place of the cream. Feel free to double the recipe or cut if half. Recipe courtesy of My Great Recipes 1989.

Ready In:
1hr 10mins
Serves:
Units:

ingredients

directions

  • In large iron skillet, cook sausage over medium high heat about 8 minutes on each side until done.
  • Cool. Drain and crumble.
  • Butter bread.
  • Place in a casserole, buttered side down.
  • Sprinkle sausage on bread.
  • Cover with cheese.
  • In large mixing bowl, combine beaten eggs, half-and-half, salt, and mustard.
  • Pour over top of cheese. Let set, refrigerated, for 8 hours.
  • Bake at 350 for about 40 minutes or until set and lightly browned.
  • Garnish with tomato slices and pepper rings.
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RECIPE MADE WITH LOVE BY

@AmyZoe
Contributor
@AmyZoe
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"This makes a great breakfast when you prepare it the night before, or you can omit soaking overnight (this works especially well with fresh bread). I must confess, I had some Texas Toast in my freezer that I defrosted and used in place of buttered bread (it probably would have worked frozen too). I used regular milk in place of the cream. Feel free to double the recipe or cut if half. Recipe courtesy of My Great Recipes 1989."
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  1. Bay Laurel
    Sausage Egg Casserole Created by Bay Laurel
    Reply
  2. Bay Laurel
    great recipe. I made at night and cooked in the morning. my DD loved it. I did have to cook and additional 10 minutes because it was a little runny. I am making myself save the rest for tomorrow because I think it may even be better the next day! Thanks for sharing Amy Zoe..
    Reply
  3. Bay Laurel
    Sausage Egg Casserole Created by Bay Laurel
    Reply
  4. AmyZoe
    This makes a great breakfast when you prepare it the night before, or you can omit soaking overnight (this works especially well with fresh bread). I must confess, I had some Texas Toast in my freezer that I defrosted and used in place of buttered bread (it probably would have worked frozen too). I used regular milk in place of the cream. Feel free to double the recipe or cut if half. Recipe courtesy of My Great Recipes 1989.
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