Sausage, Cheese & Egg Casserole

This comforting sausage, cheese, and egg casserole is the ultimate make-ahead breakfast or brunch dish. Layers of herb-seasoned croutons and sharp cheddar provide a crispy, savory base for browned mild bulk sausage. A rich custard of eggs, milk, and dry mustard binds everything together, while a creamy mushroom soup topping adds deep umami flavor and a golden crust. Perfect for weekend brunches, holiday mornings, or any time you want a satisfying, home-style meal that feeds a crowd. The overnight refrigeration step allows the flavors to meld and the croutons to absorb the custard, resulting in a tender, cohesive bake with a wonderful contrast of textures.

Cooking Method: Baking

Cuisine: American

Courses: Main Courses

Difficulty: Advanced

Servings: 6

Calories: 1312.6

Dietary: Gluten-free

Description

This comforting sausage, cheese, and egg casserole is the ultimate make-ahead breakfast or brunch dish. Layers of herb-seasoned croutons and sharp cheddar provide a crispy, savory base for browned mild bulk sausage. A rich custard of eggs, milk, and dry mustard binds everything together, while a creamy mushroom soup topping adds deep umami flavor and a golden crust. Perfect for weekend brunches, holiday mornings, or any time you want a satisfying, home-style meal that feeds a crowd. The overnight refrigeration step allows the flavors to meld and the croutons to absorb the custard, resulting in a tender, cohesive bake with a wonderful contrast of textures.

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 ea Eggs

Directions

1
Preheat the oven to 300F (150C). Grease a 9x13 inch baking dish.
2
Spread the herb-seasoned croutons evenly on the bottom of the prepared baking dish.
3
Sprinkle 1 1/2 cups of the grated sharp cheddar cheese over the croutons.
4
In a large skillet over medium heat, cook the mild bulk sausage until browned and cooked through. Drain excess grease.
5
Spread the cooked sausage evenly over the cheese layer in the baking dish.
6
In a large bowl, whisk together the eggs, 2 1/2 cups of milk, dry mustard, salt, and pepper until well combined.
7
Pour the egg mixture evenly over the sausage and cheese layers.
8
Cover the dish tightly with plastic wrap or aluminum foil and refrigerate overnight to allow the croutons to absorb the liquid.
9
The next day, remove the casserole from the refrigerator and let it sit at room temperature for 15 minutes. Remove the foil/plastic.
10
In a small bowl, mix the cream of mushroom soup with the remaining 1/2 cup of milk until smooth.
11
Pour the soup mixture evenly over the top of the casserole.
12
Sprinkle the remaining 1/2 cup of grated cheddar cheese over the soup layer.
13
Bake uncovered for 1 hour and 30 minutes, or until the top is golden brown and the center is set.
14
Let the casserole rest for 10 minutes before slicing and serving.

Nutrition Facts

Servings 6

Amount Per Serving
Calories 1312.6kcal

% Daily Value *
Total Fat 92.7g143%
Saturated Fat 43.5g218%
Cholesterol 581.5mg194%
Sodium 4770.3mg199%
Total Carbohydrate 33.7g12%
Dietary Fiber 7.3g30%
Sugars 14.3g
Protein 89.8g180%

* 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, croutons, mushroom soup, make-ahead, comfort food, american, baked, family meal, protein, hearty

Read it online: https://www.chefs-mate.com/recipe/sausage-cheese-egg-casserole/