Cheese, Egg and Sausage Casserole

5 from 1 vote

Cheese, Egg and Sausage Casserole

Cheese, Egg and Sausage Casserole is a wonderful, hearty breakfast perfect for any day, whether it’s a busy weekday morning or a special holiday. Just like the breakfast casserole your Mom or Grandma used to make, this one is loaded with savory sausage, fluffy eggs and melty Cheddar cheese. It's an easy, make-ahead recipe!

Prep Time20

Cook Time1

Chilling Time8

Total Time9 20

Course: Breakfast

Cuisine: American

Servings:

Calories: 682kcal

Author: Melinda O'Malley Keckler

Ingredients

4 cups Cheddar Cheese grated
1 lb pork sausage links or ground (12-16 ounces)
1 loaf French bread with crusts, remove the heel ends, cut the slices into 1” cubes
10 eggs
3 cups milk
1 tablespoon ground mustard
1 teaspoon salt
1 teaspoon pepper
1 tablespoon parsley optional garnish

Instructions

Prep Casserole Ingredients

Grate the Cheddar cheese, you’ll need approximately 4 cups, but a little more is fine. Set aside.
Place a skillet on the stovetop, spray with cooking spray (Pam) and turn the heat to medium. Add the sausage and heat until browned and fully cooked. Turn off the heat and drain the sausage on paper towels.
Slice a loaf of French bread into thick 1” slices, discard the heel ends and dice each slice into 5 or 6 cubes, set aside. Note: You'll want between 6 - 8 cups of cubed bread.
Crack the eggs into a medium-sized bowl or large glass measuring cup and add the milk, ground mustard, salt and pepper. Whisk until thoroughly blended.

Assemble the Casserole

Spray a 13” x 9” baking dish with cooking spray or grease with shortening. Place half the bread cubes in the dish and top with half the cheese, half the sausage and pour half of the liquid ingredients on top.
Repeat the same layer one more time.
Pro Tip: To help evenly distribute the liquid, push down on the bread cubes to help each one get a coating of the egg, milk and spice mixture.

Chill Overnight

Spray a sheet of foil with cooking spray and place the sprayed side of the foil on top of the ingredients in the baking dish. The cooking spray will help keep the casserole from sticking to the foil during baking.
Cover the baking dish with foil, seal around the edges of the dish and chill for at least 8 hours or overnight.

Bake

In the morning, remove the dish from the refrigerator 30 minutes before placing it in the oven.
Preheat oven to 350°F
Bake the foil-covered dish for 40 - 45 minutes, remove the foil and return the dish to the oven and bake for another 15 - 20 minutes or until the top of the casserole is lightly browned, the edges are bubbling and the center is set.
Remove from the oven and sprinkle the top of the casserole with the dried parsley. Serve and enjoy!

Notes

To freeze, after it's baked and cooled, cover the casserole with a double layer of foil. Freeze for up to 3 months. To defrost, remove the casserole from the freezer and place it in the refrigerator for one day to slightly defrost the ingredients. Reheat the covered casserole in an oven heated to 325°F and bake it for approximately 45 - 60 minutes or until it is fully warmed.

Nutrition