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Breakfast Casserole
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- #12897
serves/makes:
ready in:
30-60 minutes
30-60 minutes
5 reviews
2 comments
ingredients
1 pound spicy pork sausage, bulk
6 eggs beaten
2 cups milk
1 teaspoon salt
1 teaspoon dry mustard
2 slices white bread, cubed
1 cup grated sharp Cheddar cheese
directions
Saute sausage, drain, beat eggs with milk, add salt and mustard, layer bread cubes, then sausage, then cheese in 9 x 13 baking dish, pour egg mixture over, refrigerate overnight, bake uncovered at 350 degrees F for 45 minutes. Cut into squares to serve.
added by
nana42
nutrition data
404 calories, 34 grams fat, 7 grams carbohydrates, 17 grams protein per serving. This recipe is low in carbs.
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reviews & comments
The recipe calls for only 2 slices of bread but in the reviews, trukid commented using less than 12. Is there a typo in the recipe, comment or am I missing something? Thanks.
Follow the recipe as written. Not sure what the commenter was referring to with 12 slices of bread. The recipe doesn't call for that much.
February 26, 2014
Very good and I loved that you could make it the night before. Super easy.
October 19, 2013
Made this with turkey sausage and added some chopped ham. I like it because it's not too bready a breakfast casserole like some are. It's more eggy and meaty.
December 25, 2012
Ok, I've made lots of overnight casseroles through the years but this is by far the best. Somehow the ratio of eggs and milk to bread makes for a very light and fluffy casserole. I used honey wheat bread(which was what I had on hand)and I added a can of diced green chilies. I also upped the cheese to 2 1/2 cups. Everyone raved about this and declared it the best ever. I was asked for the recipe by every person. This is a keeper!
January 26, 2012
I have made this recipe for years. Great for overnight guests. I use less than 12 slices of bread.
February 15, 2011
This recipe was great. I used 1/2 regular & 1/2 Italian sausage & that worked well. When the recipe said "which" bread--I didn't know if that meant wheat or white or which ever you wanted to use--so I used whole-grain white. It only took 30 min. to bake. Thanks again for a successful recipe!
This is a real winner. I put it together 2 days before serving, kept it refrigerated and it was a big hit. Thanks Marian Allen