Tuesday, November 23, 2010

Sausage Casserole

Do you have recipes you make, but don't eat? That's how I am with breakfast casseroles. I like eggs, sausage, bread, milk, etc. but I don't like all these ingredients together in a casserole or sandwich form, it grosses me out. Not to ruin an absolutely fabulous recipe or so everyone says and I believe it, because there are never any leftovers!

I know many of you are probably enjoying some time off around the holidays with family and friends and entertaining more then usual. This breakfast casserole recipe is not only easy peasy, but it is something you can do the night before and pop in the oven the next morning, so you have more time for dishes that require last minute attention.

Sausage Casserole


6 slices of cubed bread
1 lb. cooked and crumbled sausage
1 cup grated sharp cheddar cheese
8 eggs
2 cups of milk
1 tsp. salt
1 tsp. dry mustard


In a bowl slightly beat 8 eggs, add eggs to 2 cups of milk, 1 tsp salt, and 1 tsp dry mustard. Poor egg mixture over ingredients in dish and cover. Refrigerate overnight. Remove cover and bake at 150 degrees for 35 minutes.



  1. I make a similar Sausage Casserole but with wheat bread instead of cornbread. I like your cornbread idea though; I will have to try that!

    Just found your blog - I am also a Baltimorean who went to Carolina! Can’t wait to read more!

  2. This looks yummy! I can't wait to try it out!