Thursday, May 5, 2011

How To Cook Sausage and Egg Casserole

This breakfast casserole contains eggs, sausage, bread, cheese, and seasonings. Scroll down to see more egg recipes and breakfast casseroles.


  • 1 pound mild bulk sausage, browned, drained
  • 6 eggs
  • 1/2 teaspoon dry mustard
  • 1/4 teaspoon salt
  • 1/8 teaspoon pepper
  • 6 slices bread, crusts removed, toasted
  • 2 cups milk
  • 1 cup shredded Cheddar or Monterey Jack cheese


Cut each slice of toast into 4 pieces. Beat eggs, milk, and seasonings together. In buttered casserole, layer half the toast, half of the sausage, and sprinkle with half of the cheese. Pour half of the egg mixture over the layer. Repeat for second layer. Cover and refrigerate overnight. Bake, covered, at 325° for 45 to 60 minutes, or until puffed up. Let stand 5 minutes before serving.

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