Savory Sausage-and-Egg Breakfast Casserole

By
Diana Rattray
Diana Rattray
Diana Rattray
Southern-cuisine expert and cookbook author Diana Rattray has created more than 5,000 recipes and articles in her 20 years as a food writer.
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Updated on 02/15/20
Savory Sausage-and-Egg Breakfast Casserole

 Jillian Cain/Getty Images

Prep: 15 mins
Cook: 45 mins
Total: 60 mins
Servings: 8 servings
Nutrition Facts (per serving)
447 Calories
34g Fat
9g Carbs
26g Protein
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Nutrition Facts
Servings: 8
Amount per serving
Calories 447
% Daily Value*
Total Fat 34g 43%
Saturated Fat 15g 77%
Cholesterol 289mg 96%
Sodium 784mg 34%
Total Carbohydrate 9g 3%
Dietary Fiber 0g 1%
Protein 26g
Calcium 434mg 33%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

This is a delicious combination that makes an incredible casserole, perfect for a busy holiday or weekend morning. Make it the night before and pop it in the oven in the morning for an easy, on-the-go breakfast that takes little effort.

Ingredients

  • 6 slices bread (cubed)
  • 1 pound sausage (browned, drained)
  • 1 1/2 cups cheddar cheese (shredded)
  • 8 eggs (beaten)
  • 2 cups milk
  • 1 teaspoon salt
  • Pepper to taste

Steps to Make It

  1. Butter a 9-by-13-inch baking dish. Heat the oven to 325 F (165 C/Gas 3).

  2. Cube bread and place evenly in the prepared baking dish. Sprinkle evenly with sausage and cheese.

  3. In a bowl, whisk the eggs with the milk, salt, and pepper. Pour over the layers in the pan.

  4. Bake 45 minutes or until set. Cut into squares to serve.

  5. This casserole may also be prepared the night before. Just cover and refrigerate the unbaked casserole. Take it out of the refrigerator about 15 minutes before baking time; bake as directed.

Glass Bakeware Warning

For premade casseroles or leftovers that are in a glass baking dish and have been refrigerated, do not place directly into a hot oven as the glass can shatter. Instead, place any cold glass bakeware into a cold oven to warm up while it preheats. Or, allow the bakeware to rest outside of the fridge for 30 minutes to reach room temperature while the oven preheats.