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Sausage, Cheese, And Egg Casserole

Sausage, Cheese, and Egg Casserole recipe image
This comforting casserole combines savory browned sausage, creamy mushroom soup, and fluffy eggs with a crunchy crouton base. Its the ultimate make-ahead dish for feeding a crowd or enjoying a relaxed weekend brunch. The layers of flavor meld beautifully during the long bake, resulting in a rich, satisfying meal that tastes even better the next day. Ideal for holiday breakfasts or casual family gatherings, this dish requires minimal effort but delivers maximum comfort.
Cooking Method:
Cuisine:
Courses:
Difficulty: Advanced
Servings: 6
Calories: 1157.6
Dietary: Gluten-free
Description
This comforting casserole combines savory browned sausage, creamy mushroom soup, and fluffy eggs with a crunchy crouton base. Its the ultimate make-ahead dish for feeding a crowd or enjoying a relaxed weekend brunch. The layers of flavor meld beautifully during the long bake, resulting in a rich, satisfying meal that tastes even better the next day. Ideal for holiday breakfasts or casual family gatherings, this dish requires minimal effort but delivers maximum comfort.
Ingredients
  • 12 cup Herb seasoned croutons
  • 2 cup Grated sharp cheddar cheese
  • 1 1/2 pound Mild bulk sausage
  • 2 1/2 cup Milk
  • 3/4 teaspoon Dry mustard
  • 1/2 teaspoon Salt
  • 1 Dash Of pepper
  • 1 can Cream of mushroom soup
  • 1/2 cup Milk
  • 4 large Eggs
Directions
  1. 1
    Preheat oven to 300F (150C).
  2. 2
    Spray a 9x13-inch baking dish with non-stick cooking spray.
  3. 3
    Spread the herb-seasoned croutons evenly on the bottom of the prepared dish.
  4. 4
    Sprinkle 1 1/2 cups of the grated cheddar cheese over the croutons.
  5. 5
    In a large skillet over medium heat, cook the bulk sausage, breaking it into small crumbles, until browned and cooked through. Drain excess fat.
  6. 6
    Spread the cooked sausage evenly over the cheese layer.
  7. 7
    In a large bowl, whisk together the eggs, 2 1/2 cups of milk, dry mustard, salt, and pepper.
  8. 8
    Pour the egg mixture evenly over the sausage layer.
  9. 9
    Cover the dish with plastic wrap or foil and refrigerate overnight.
  10. 10
    The next day, remove the casserole from the refrigerator and let it sit at room temperature for 30 minutes.
  11. 11
    In a small bowl, stir the cream of mushroom soup with the remaining 1/2 cup of milk until smooth.
  12. 12
    Pour the soup mixture evenly over the casserole.
  13. 13
    Sprinkle the remaining 1/2 cup of cheddar cheese on top.
  14. 14
    Bake uncovered in the preheated oven for 1 hour 30 minutes, or until the center is set and the top is golden brown.
  15. 15
    Let stand for 10 minutes before slicing and serving.

Nutrition Facts

Servings 6

Amount Per Serving
Calories 1157.6kcal
% Daily Value *
Total Fat 81.7g126%
Saturated Fat 40.2g202%
Cholesterol 208.5mg70%
Sodium 4646.3mg194%
Total Carbohydrate 32.6g11%
Dietary Fiber 7.3g30%
Sugars 13.2g
Protein 76.8g154%

* 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, cheese, make-ahead, comfort food, holiday breakfast, layered, baked, family meal, milk, croutons, mushroom soup, american, hearty, oven
Read it online: https://www.chefs-mate.com/recipe/sausage-cheese-and-egg-casserole/