Sausage & Egg Casserole

Ann Fulton

By Ann Fulton

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This tried-and-true casserole can be prepared in advance and is perfect for holidays and special brunches. A smaller batch option follows the main recipe and is ideal for more intimate gatherings and the occasional breakfast for dinner!  

This tried-and-true casserole can be prepared in advance and is perfect for holidays and special brunches. A smaller batch option follows the main recipe and is ideal for more intimate gatherings and the occasional breakfast for dinner!  

 

 

 

 

 

In the years before The Fountain Avenue Kitchen came to be, this recipe was one of the most-copied recipes from my old wooden recipe box. (That is to say, I actually wrote the words on an index card. Remember when we did that?)

It was my grandmother’s recipe, which lends a certain credibility. What grandmother produces a bad recipe?

The taste is memorable, the ingredient list is simple, and it can be prepared in advance. Over the years, the savory casserole has graced the tables of countless holiday breakfasts, wedding and bridal showers, anniversary brunches, and even the occasional breakfast-for-dinner.

The original recipe feeds a large group, and sometimes we don’t need so much. So in the spirit of keeping certain traditions alive this year and waking up to a special holiday breakfast, even when the numbers aren’t what we hoped they would be, I’ve updated my original post.

Now, in addition to the regular recipe, there’s a print option for a smaller batch. No mental math or splitting an egg required! If you’re a party of two or three, you may still have leftovers, but I’m fairly confident you’ll be happy to have them!

This tried-and-true casserole can be prepared in advance and is perfect for holidays and special brunches. A smaller batch option follows the main recipe and is ideal for more intimate gatherings and the occasional breakfast for dinner!  

A few tips:

  • I like to cube the bread fairly small (about ½-inch cubes). This may be done several days in advance. Return the cubed bread to the bread bag or another airtight container and store at  room temperature or in the refrigerator.
  • Gluten-free bread works very well in this casserole. I mention various brands that I’ve used with success in the recipe notes.
  • Whether using wheat or GF bread, it is important to use white bread as it maintains its structure better. (In other words, wheat bread often leads to a mushy outcome.)
  • When sautéing the sausage, I break it into small, uniform pieces. That way, there’s even distribution throughout the casserole, which means more flavor in every bite.
  • Finally, I like to brown the sausage until it’s golden brown. That hint of caramelization also translates into more savory flavor. 

This tried-and-true casserole can be prepared in advance and is perfect for holidays and special brunches. A smaller batch option follows the main recipe and is ideal for more intimate gatherings and the occasional breakfast for dinner!  

Leftovers of this dish are delicious and can be frozen. However, for those who may prefer a smaller yield, a print option for a scaled-down recipe follows the standard 9×13 casserole. The second recipe yield is two-thirds of the original. For those who may wish to cut the original recipe to half, you may easily do so. For half an egg, simply beat one egg and use 2 tablespoons (reserving what remains for another use), and bake in an 8-inch square pan, checking 10 or so minutes early. 

This tried-and-true casserole can be prepared in advance and is perfect for holidays and special brunches. A smaller batch option follows the main recipe and is ideal for more intimate gatherings and the occasional breakfast for dinner!  

The golden top is as appealing to look at as it is to eat! The casserole will be puffed up slightly upon removing from the oven and will settle as it cools (the latter is pictured above).

This tried-and-true casserole can be prepared in advance and is perfect for holidays and special brunches. A smaller batch option follows the main recipe and is ideal for more intimate gatherings and the occasional breakfast for dinner!  

Even distribution of hearty bread, savory sausage, and cheese are the hallmark of this satisfying casserole.

This tried-and-true casserole can be prepared in advance and is perfect for holidays and special brunches. A smaller batch option follows the main recipe and is ideal for more intimate gatherings and the occasional breakfast for dinner!  

A simple side of fruit completes the meal. Or pair it with a green vegetable or salad. For special breakfasts and brunches, we enjoy this casserole with Easy Winter Fruit Salad and Overnight Sticky Buns or Cinnamon Pecan Coffee Cake.

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!
Ingredients
  • 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)
Instructions
  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!

The Fountain Avenue Kitchen https://fountainavenuekitchen.com/
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
  • 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)
Instructions
  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 9×9, 7×11, or similar-size baking dish. Cover and refrigerate overnight.
  3. 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.
  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 two-thirds of the cheese in with the egg mixture and sprinkle the remaining third on top before baking. Either way is delicious!

The Fountain Avenue Kitchen https://fountainavenuekitchen.com/

Recipe originally posted on 12-20-12     

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Comments

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  3. AvatarDiana E.L. Pringle

    This is very similar to a veg. version I loved in Arizona when we lived there. Instead of adding the sausage, make according to the recipe, pour half of the mix into the pan, then add a layer of roasted jalapeno peppers. top with the remaining mix and continue as the recipe. Great crowd pleaser.

    Reply
    1. AnnAnn Post author

      Roasted jalapeños would be delicious in this recipe. Thanks for the great suggestion, Diana.

      Reply