Sausage & Egg Casserole

This Sausage and Egg Casserole is a comforting, home-style meal perfect for weekend brunches or make-ahead dinners. The dish layers crispy browned sausage with soft bread cubes, rich milk, and a blend of eggs and sharp cheddar cheese. As it bakes, the mixture sets into a custard-like texture that is both savory and satisfying. It&# 226;ÂÂs an excellent way to use up leftover bread and offers a delicious balance of protein and cheese. Ideal for feeding a crowd, this casserole can be assembled the night before and baked fresh in the morning, ensuring a warm, flavorful start to your day.

Cooking Method: Baking

Cuisine: American

Courses: Main Courses

Difficulty: Intermediate

Servings: 5

Calories: 120.9

Dietary: Gluten-free

Description

This Sausage and Egg Casserole is a comforting, home-style meal perfect for weekend brunches or make-ahead dinners. The dish layers crispy browned sausage with soft bread cubes, rich milk, and a blend of eggs and sharp cheddar cheese. As it bakes, the mixture sets into a custard-like texture that is both savory and satisfying. It&# 226;ÂÂs an excellent way to use up leftover bread and offers a delicious balance of protein and cheese. Ideal for feeding a crowd, this casserole can be assembled the night before and baked fresh in the morning, ensuring a warm, flavorful start to your day.

Ingredients

6 Eggs, lightly beaten
1 cup Sharp cheddar cheese
2 cups Milk
1 tsp Dry mustard
6 Slices bread, crusts removed and cubed
1 lb Sausage, crumbled, fried and drained
1 tsp Salt

Directions

1
Preheat oven to 350ÃÂ°F (175ÃÂ°C).
2
In a large skillet, cook the crumbled sausage over medium heat until browned and cooked through. Drain excess fat.
3
In a large bowl, whisk together the beaten eggs, milk, dry mustard, and salt until well combined.
4
Add the cubed bread, cooked sausage, and shredded sharp cheddar cheese to the egg mixture. Stir gently until the bread is evenly coated and soaked.
5
Pour the mixture into a greased 9x13 inch baking dish, spreading it out evenly.
6
Cover and refrigerate overnight to allow the bread to absorb the liquid.
7
Bake uncovered at 350ÃÂ°F (177ÃÂ°C) for 35 to 40 minutes, or until the eggs are set and the top is golden brown.
8
Let stand for 5 minutes before serving.

Nutrition Facts

Servings 5

Amount Per Serving
Calories 120.9kcal

% Daily Value *
Total Fat 9.9g16%
Saturated Fat 6.3g32%
Cholesterol 29.1mg10%
Sodium 186.3mg8%
Total Carbohydrate 0.4g1%
Dietary Fiber 0.0g0%
Sugars 0.1g
Protein 7.5g15%

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

Note

For best results, use day-old bread which absorbs the custard better without becoming mushy.

You can substitute the sausage with diced ham, bacon, or smoked gouda for a different flavor profile.

If you don't have time to refrigerate overnight, let the mixture sit at room temperature for 30 minutes before baking to allow the bread to soak up some of the liquid.

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the microwave or oven.

Keywords: sausage, egg, casserole, breakfast, brunch, cheddar, baked, american, comfort food, make-ahead, bread pudding, cheese, sausage gravy, oven-baked, family meal

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