Sausage and Egg Casserole Recipe
A hearty breakfast casserole made with seasoned pork sausage, eggs, milk, Cheddar cheese, and cubes of white bread. The assembled casserole rests in the refrigerator for at least 8 hours, allowing the bread to absorb the egg mixture before baking until fully set.
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Ingredients
- 8 large eggs
- 6 slices white bread preferably a day old, cut into ½-inch cubes
- 1 cup Cheddar cheese freshly grated or shredded
- 1 teaspoon salt
- 1 pound bulk pork sausage such as Jimmy Dean regular pork sausage
- 2½ cups milk preferably whole milk for a richer casserole
- 1 teaspoon dry ground mustard such as Coleman’s
- Nonstick cooking spray as needed for coating the baking dish
Instructions
- Cook the pork sausage in a large skillet over medium-high heat for approximately 10 minutes, breaking it into crumbles as it cooks. Continue until the meat is evenly browned and no pink remains. Drain thoroughly and discard the excess grease.
- Crack the eggs into a large mixing bowl and beat them until blended. Add the milk, salt, and dry mustard, then stir until the seasonings are evenly distributed throughout the egg mixture.
- Add the cubed white bread, shredded Cheddar cheese, and drained cooked sausage to the egg mixture. Fold everything together until the ingredients are evenly incorporated.
- Coat a 7 × 11-inch baking dish lightly with nonstick cooking spray. Transfer the casserole mixture to the prepared dish and spread it into an even layer.
- Cover the baking dish and place it in the refrigerator for 8 hours or overnight, giving the bread sufficient time to soak up the liquid mixture.
- Preheat the oven to 350°F (175°C). Take the refrigerated casserole out 30 minutes before baking and allow it to stand at room temperature.
- Place the casserole in the preheated oven and bake for approximately 40 minutes. It is finished when a knife inserted near the center comes out clean.
- Remove the baked casserole from the oven and allow it to cool for a few minutes before serving hot.
Notes
- Day-old white bread works particularly well because its slightly drier texture readily absorbs the egg and milk mixture.
- Whole milk provides additional richness.
- Regular Jimmy Dean pork sausage and Coleman’s dry mustard may be used as indicated in the original ingredient preferences.