Sausage and Egg Casserole
I had to laugh as I was finally typing this recipe. What took me so long? Over the years, I have written these ingredients out on a recipe card scores of times. It is one of those consistent crowd pleasers that everyone should have in his or her recipe box…or binder. But, then again, I am biased. This recipe was my grandmother’s, and the memories are as delicious as the casserole itself!
The make-ahead component is an added bonus. And when you are preparing the evening before, it won’t take that long. Sometimes, I cube the bread early and store in a plastic bag until I am ready to mix. It makes the prep go that much faster.
In our house, this casserole makes a regular appearance on holidays and for special breakfasts or parties. Occasionally, I will prepare the dish in the morning and bake for dinner. A simple salad on the side makes a well-rounded, delicious meal. Leftovers are pretty tasty, too!
- 1 1/2 pounds bulk sausage (if in casings, remove)
- 9 eggs
- 10 slices bread, cubed (I use Pepperidge Farm white bread, not the thin type)
- 1 1/2 teaspoons dry mustard
- 1 1/2 cups grated sharp cheddar cheese
- 1 teaspoon kosher salt
- 3 cups milk (I use non-fat and it works beautifully, but you could use 1%, 2% or whole.)
- Brown and drain sausage.
- Beat eggs in large bowl and add milk, salt and mustard. Then add bread, cheese and sausage. Pour into greased 9×13 pan, cover and refrigerate overnight.
- Remove one hour before baking. Bake at 350 degrees for 45-55 minutes or until the casserole is cooked through and the top is crusty and golden brown. Cool 10 minutes before cutting.
- May be frozen. Delicious served with fresh fruit and coffee cake.
Sometimes, I mix one cup of the cheese in with the egg mixture and sprinkle the remaining half cup on top before baking. Either way is delicious!
This recipe is posted along with many other delicious recipes at Thursday’s Treasures, a weekly feature from Recipes For My Boys.