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Sausage Egg Casserole

Subtle bursts of mustard and savory pork sausage are the main attractions. I like to refrigerate this savory mainstay overnight and then pop it in the oven shortly before guests arrive.
  • Total Time
    Prep: 20 min. + chilling Bake: 30 min. + standing
  • Makes
    12 servings


  • 10 large eggs
  • 2-1/4 cups whole milk
  • 1-1/2 teaspoons ground mustard
  • 1/2 teaspoon salt
  • 1 pound bulk pork sausage, cooked and drained
  • 2 cups cubed white bread
  • 1-1/2 cups shredded cheddar cheese


  • In a large bowl, whisk the eggs, milk, mustard and salt. Stir in the sausage, bread cubes and cheese. Pour into a greased 13x9-in. baking dish. Cover and refrigerate overnight.
  • Remove from the refrigerator 30 minutes before baking. Bake, uncovered, at 350° for 30-40 minutes or until a knife inserted in the center comes out clean. Let stand for 10 minutes before serving.
Nutrition Facts
1 piece: 234 calories, 17g fat (8g saturated fat), 212mg cholesterol, 445mg sodium, 7g carbohydrate (3g sugars, 0 fiber), 13g protein.

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Average Rating:
  • 1LongJohn
    Jan 30, 2021

    No comment left

  • Janet
    Jun 18, 2020

    Outstanding! Used skim milk to cut down on fat. Did not use salt due to saltiness of sausage.

  • debbimitch
    Dec 25, 2014

    Everyone loved this. The only change I made was that I used Stovetop stuffing in place of the white bread. It was delicious! I will definitely make this over and over again.

  • gottisgirl
    Jun 8, 2014

    Omg! Really good. I added ham, bacon, and lightly browned green peppers, oh! And some frozen cubed potatoes! This was a total hit. I would definitely make it again! I topped it with sour cream and fresh tomatoes! We had fresh fruit and buttered toast . yummy

  • christineb1
    Jun 27, 2013

    No comment left

  • KALS
    Apr 1, 2013

    I added a chopped vidalia onion and next time I may add some mild green chilis. I also use challah for my cubed bread. I made it in the morning (not overnight) and it was fine. Just like all egg casseroles, it was even better the next day! This recipe is a keeper!

  • kraziekroc
    Jan 6, 2013

    The flavor was a bit overbearing with bread. Although, I froze the remaining portions and when reheated the flavor of the sausage and eggs were more enhanced. Great recipie for on a budged and large group.

  • jmkasprak
    Sep 16, 2012

    I made this on vacation last week and it was a hit. I added some crumbled bacon and ham as well as the sausage to make a nice meaty dish.

  • LorettaHei
    Dec 27, 2011

    Really yummy. I served it for Christmas brunch and everybody loved it.

  • jodiw
    Oct 8, 2011

    I think this is a great basic egg bake recipe that I will use over and over - with modifications to suit my family. We never eat white bread, so I substituted seasoned croutons. Also, I added some precooked bacon (the kind that comes in a bag) because I only had 3/4th pound of sausage on hand. I think it worked well. Overall, this was super easy to put together, and I love that you can make it the night before and bake it in the morning. Yum-o!