Sausage & Egg Casserole

11:45 AM

There are so many different ways to make this and there's no right or wrong way. I've tried numerous different variations with the same ingredients and this is the way it's worked best for me. I make this a lot for early morning tailgates because it's so easy and also normally make it for Christmas morning. The prep is easy and it's nice that it needs to be done the night before.

6-8 slices of bread*
1 lb. Neese's Country Sausage**
8 eggs
2 1/2 cups milk
2 cups shredded cheddar cheese
1 tsp dry mustard
1 tsp salt

*My favorite is a multi-grain bread with nuts/sunflower seeds from Ninth Street Bakery (available at Harris Teeters), but the Pepperidge Farm varieties work great too
**Neese's is a pretty lean sausage and has great flavor. We've tried making this with other sausages before, but we always prefer it with Neese's.

*Prepare the night before you need this.*
1. Brown sausage in skillet, drain and set aside.
2. Grease large casserole dish.
3. Break up bread and cover bottom of dish. This is where it varies on how much bread you'll need. Just make sure the bottom of the dish is covered.
4. Sprinkle sausage evenly over the bread crumbs.
5. In a large bowl, beat eggs; add milk, salt and mustard. Add cheese to mixture.
6. Pour mixture over bread crumbs and sausage.
7. Cover dish with aluminum foil and refrigerate overnight.
8. Heat oven to 350° and bake for 40 minutes.
9. ENJOY! This also reheats great if you have leftover (which you probably won't).

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  1. This recipe is almost identical to my grandmother's breakfast strata recipe!! Yum, I love it... and it brings back such good memories!



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