Sausage and Egg Casserole

Breakfast Casserole - Breakfast and Brunch

The perfect combination of eggs, sausage, bread, and cheese. Tender, delicious, and the family likes it!

Brief

Prep 15 mins

Cook: 50 mins

Additional: 8hrs30 mins

Total: 9hrs35 mins

Servings: 8

Yield: 8 servings

Sausage and Egg Casserole

Ingredients

1 pound bulk pork sausage

8 eggs

2 ½ cups milk

1 teaspoon salt

1 teaspoon ground mustard

6 slices white bread

cut into 1/2-inch cubes

1 cup shredded Cheddar cheese

Egg Pie

Breakfast and Brunch

Directions

Step 1

Heat a large skillet over medium-high heat and stir in sausage. Cook and stir until sausage is crumbly evenly browned and no longer pink about 10 minutes. Drain and discard any excess grease.

Step 2

Beat eggs in a large bowl; stir in milk salt and mustard. Fold bread cubes Cheddar cheese and sausage into egg mixture. Pour into a lightly greased 7x11-inch baking dish. Cover and refrigerate for 8 hours or overnight.

Step 3

Preheat oven to 350 degrees F (175 degrees C). Remove casserole from the refrigerator 30 minutes before baking.

Step 4

Bake in preheated oven until a knife inserted near the center comes out clean about 40 minutes.

Nutritional Information

Sausage and Egg Casserole

Servings Per Recipe:8

Calories: 362.8

% Daily Value *

Protein: 21.6g 43%

Carbohydrates: 14.1g 5%

Dietary Fiber: 0.5g 2%

Sugars: 4.8g

Fat: 24.1g 37%

Saturated Fat: 9.9g 49%

Cholesterol: 239.4mg 80%

Vitamin A Iu: 529.3IU 11%

Niacin Equivalents: 6.5mg 50%

Vitamin B6: 0.3mg 16%

Vitamin C: 0.9mg 2%

Folate: 51.5mcg 13%

Calcium: 259.4mg 26%

Iron: 2.3mg 13%

Magnesium: 29.3mg 11%

Potassium: 355.3mg 10%

Sodium: 1113.6mg 45%

Thiamin: 0.4mg 40%

Calories From Fat: 216.9

*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-)Nutrition information is provided for reference only. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.