Delicious Sausage and Egg Casserole

Egg Casserole

Delicious Sausage and Egg Casserole

It’s the best mix of sausage, eggs bread, cheese, and sausage. It’s soft and delicious and everyone loves it!

In a pan, cook and crumble sausage. Drain and put aside. A large bowl beat eggs, add mustard, salt, and milk. Mix in crumbled bread, cheese, and sausage.

Pour it into a greased 11×7 in. baking dish. Cover and place in the refrigerator for up to 8 hours or even overnight. Remove from refrigerator 30 minutes prior to baking. Bake with the oven open at 350 degrees for 40 minutes (or until knife inserted into the the center is clear.


Do you have to cook the sausage before adding it to the casserole?

It’s not necessary, but strongly suggested as it removes fat and adds flavor to the final product. If you do not cook the sausage in advance make sure you check whether the sausage is completely cooked following the 40-minute baking time.

You can bake it longer if you need to. If you’ve got left-over pork sausage cook it in these recipes. pork sausage recipes .

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Does the egg dish can be made into a frozen version?

You can indeed store this sausage and egg casserole. Wrap the casserole tightly and freeze the casserole that is not baked until 3 months. ( Learn how the right way to store a casserole in the proper method !). For baking, completely freeze within the fridge for between 24 and 36 hours. Take it out of the refrigerator 30 minutes prior to baking. Bake with the lid on at 350 degrees for 50 to 60 minutes (or until the knife placed into the middle is clear. 

Do you have leftovers? Freeze the individual portions of the casserole to make an easy breakfast option in the morning. You can do this by defrosting and warming by heating in the microwave. Use these recipes as well. Tips for freezing To ensure that your sausage and egg casserole is fresh.

Some Nutrition Facts

1 serving: 271 calories 18g of fat (7g saturated fat) 150 mg cholesterol, 736 mg sodium, 12g carbohydrates (3g sugars 1g fiber) 14g of protein.


I’ve served this recipe for my entire family. I added sauteed mushrooms since my family is fond of it in the other casseroles I cook. It was fantastic and a lot like the ones my mom would make 40 years ago , when I was still in high school. We do. You can make this breakfast for dinner almost every day. Serve with a salad, and dinner is ready. Thank you for the memories of your wonderful mother who passed away almost 40 years ago.

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