Sausage & Egg Casserole
Yield: 10-12 servings
This tried-and-true recipe can be prepared in advance and is perfect for holidays and special brunches. For those who prefer a smaller yield, a scaled-down print option follows-and there's no need to split an egg!


  • 1½ pounds bulk sausage (removed from casings)
  • 9 large eggs
  • 10 slices bread, cubed (7.5 ounces or about 6 cups; I use Pepperidge Farm original white bread, not the thin type. GF works, too. See notes)
  • 1½ teaspoons dry mustard
  • 1½ cups (6 ounces) grated sharp cheddar cheese
  • 1 teaspoon kosher salt
  • 3 cups (720ml) milk (I use 2% but have used nonfat with good results)


  1. Brown and drain sausage.
  2. 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.
  3. Remove one hour before baking. Bake at 350℉ for 45-55 minutes or until the casserole is cooked through and the top is crusty and golden brown. Cool 10 minutes before cutting.
  4. The casserole may be frozen. Delicious served with fresh fruit and coffee cake.

A few more things

White bread produces the best texture in this casserole. (Whole wheat tends to get mushy.) I’ve also made this casserole with Udi’s, Canyon Ranch, and Three Bakers gluten-free white bread with excellent results.

For best texture, I like to keep the crusts on the bread and cube the bread fairly small (about ½-inch cubes).

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!

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