Egg & Sausage Casserole

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Servings: 8 Difficulty: Advanced
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A hearty, make-ahead breakfast bake with savory sausage, creamy soup, and custardy eggs.
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This comforting Egg & Sausage Casserole is the ultimate solution for busy mornings or weekend brunches. Layers of crustless bread act as a sponge for the rich custard made from beaten eggs, milk, and dry mustard, while savory sausage and a creamy mushroom soup mixture add depth and texture. The long refrigeration time allows the bread to fully absorb the flavors, resulting in a cohesive, tender bake that’s easy to slice and serve. ItâÂÂs a satisfying, home-style dish that feeds a crowd with minimal morning effort, making it perfect for holiday breakfasts or casual family gatherings.

Egg & Sausage Casserole recipe image
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Egg & Sausage Casserole

Author: chefs-mate Cooking Method: Cuisine: Courses:
Difficulty: Advanced
Servings: 8 Calories: 826.5

Description

This comforting Egg & Sausage Casserole is the ultimate solution for busy mornings or weekend brunches. Layers of crustless bread act as a sponge for the rich custard made from beaten eggs, milk, and dry mustard, while savory sausage and a creamy mushroom soup mixture add depth and texture. The long refrigeration time allows the bread to fully absorb the flavors, resulting in a cohesive, tender bake that&# 226;ÂÂs easy to slice and serve. ItâÂÂs a satisfying, home-style dish that feeds a crowd with minimal morning effort, making it perfect for holiday breakfasts or casual family gatherings.

Ingredients

Directions

  1. Preheat oven to 300ðF (150ðC).
  2. Trim the crusts from 8 slices of bread and arrange them in a single layer in a 13x9 inch baking dish.
  3. In a skillet over medium heat, cook 1 pound of sausage, breaking it apart with a spoon, until browned and no longer pink.
  4. Drain the cooked sausage on paper towels to remove excess grease.
  5. Spread the cooked sausage evenly over the layer of bread in the baking dish.
  6. Sprinkle 2 cups of grated cheese evenly over the sausage.
  7. In a large bowl, whisk together 6 lightly beaten eggs, 1/2 cup milk, and 1 1/4 teaspoons dry mustard.
  8. Pour the egg mixture evenly over the cheese and sausage layer.
  9. Cover the dish tightly with plastic wrap or aluminum foil and refrigerate for 24 hours to allow the bread to absorb the liquid.
  10. After refrigerating, remove the cover and let the casserole sit at room temperature for 30 minutes.
  11. In a small bowl, stir together 1 can of cream of mushroom soup and 1 1/2 cups milk until smooth.
  12. Pour the soup mixture evenly over the chilled casserole.
  13. Bake uncovered at 300ðF (149ðC) for 1 hour and 30 minutes, or until the center is set and the top is golden brown.
  14. Let stand for 10 minutes before slicing and serving.

Nutrition Facts

Servings 8

Amount Per Serving
Calories 826.5kcal
% Daily Value *
Total Fat 68.5g106%
Saturated Fat 35.1g176%
Cholesterol 165.8mg56%
Sodium 1367.0mg57%
Total Carbohydrate 15.0g5%
Dietary Fiber 1.1g5%
Sugars 10.8g
Protein 37.1g75%

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

Keywords: breakfast, brunch, casserole, sausage, eggs, bread, cheese, make-ahead, comfort food, american, family meal, baking, comforting, hearty, custard, mushroom soup, easy, crowd pleaser, holiday breakfast, weekend meal
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