Sausage and Egg Casserole
Recipe by Kathleen Donnelly Ernst from allrecipes.com
Breakfast 10 Hr. 35 Mins.
Ingredients
8
8 servings
- •1 pound bulk pork sausage
- •8 large eggs
- •2.5 cups milk
- •1 teaspoon salt
- •1 teaspoon ground mustard
- •6 slices white bread, cut into 1/2-inch cubes
- •1 cup shredded Cheddar cheese
- •cooking spray
Instructions
- Gather all ingredients.
- Heat a large skillet over medium-high heat and stir in sausage. Cook and stir until sausage is crumbly, evenly browned, and no longer pink, about 10 minutes. Drain and discard any excess grease.
- Beat eggs in a large bowl; stir in milk, salt, and mustard.
- Fold bread cubes, Cheddar cheese, and sausage into the egg mixture.
- Pour into a lightly greased 7x11-inch baking dish. Cover and refrigerate, 8 hours to overnight.
- Preheat the oven to 350 degrees F (175 degrees C). Remove casserole from the refrigerator 30 minutes before baking.
- Bake in the preheated oven until a knife inserted near the center comes out clean, about 40 minutes.
Nutritional Facts
Per 8 servings
- Calories: 363
- Carbohydrate: 14g
- Fat: 24g
- Fiber: 1g
- Protein: 22g
- Sugar: 5g
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