Sausage and Egg Casserole
Yields 10-14.


  • 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.)


  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 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.
  4. 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!

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