Home Cooking: Sausage and Egg Casserole

This breakfast casserole was introduced into my kitchen by my husband. For him, it's a dish that evokes memories of home in North Carolina. His mom traditionally prepares it the night before Christmas and leaves it in the fridge overnight so it's ready to be baked in the morning.

I'll be honest, casseroles have never been my thing and I'm not quite sure why. But occasionally, he'll make this and it tastes good. It's a hearty breakfast so if you're calorie counting, you can stop reading now. Here's the recipe.

You'll need

2 cups milk
1 lb. hot sausage, crumbled and browned
6 eggs
1 cup grated sharp cheese
1 tsp. dry mustard
½ tsp. salt
2 slices white bread, cubed

Now what?

Beat eggs. Add the milk, salt and dry mustard. Layer bread, sausage and cheese; pour eggs over top. Refrigerate overnight. Bake at 350° for 45 minutes.

Use a 13 x 9 inch casserole dish.

We use cookies to collect and analyze information on site performance and usage, and to enhance and customize content and advertisements. By clicking 'X' or continuing to use the site, you agree to allow cookies to be placed. To find out more, visit our cookies policy and our privacy policy.


All-access pass to the top stories, events and offers around town.

  • Top Stories


All-access pass to top stories, events and offers around town.

Sign Up >

No Thanks!

Remind Me Later >