- 1 pound bulk sausage (removed from casings)
- 6 large eggs
- 6-7 slices bread, cubed (5 ounces or about 4 cups; I use Pepperidge Farm original white bread, not the thin type. GF works, too. See notes)
- 1 teaspoon dry mustard
- 1 cup (4 ounces) grated sharp cheddar cheese
- ½ +⅛ teaspoon kosher salt
- 2 cups (480ml) milk (I use 2% but have used nonfat with good results)
Smaller Batch Sausage & Egg Casserole
Yield: 6-9 servings
A scaled-down version of my grandmother's classic recipe is ideal for smaller gatherings, family breakfasts, and makes a popular breakfast-for-dinner.
Ingredients
Instructions
- Brown and drain sausage.
- Beat eggs in large bowl and add milk, salt, and mustard. Then add bread, cheese, and sausage. Pour into greased 9×9, 7×11, or similar-size baking dish. Cover and refrigerate overnight.
- Remove 45-60 minutes before baking. Bake at 350℉ for 40-50 minutes or until the casserole is cooked through and the top is crusty and golden brown. Cool 10 minutes before cutting.
- 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 two-thirds of the cheese in with the egg mixture and sprinkle the remaining third on top before baking. Either way is delicious!