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Sausage Egg Casserole

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“This makes a great breakfast when you prepare it the night before, or you can omit soaking overnight (this works especially well with fresh bread). I must confess, I had some Texas Toast in my freezer that I defrosted and used in place of buttered bread (it probably would have worked frozen too). I used regular milk in place of the cream. Feel free to double the recipe or cut if half. Recipe courtesy of My Great Recipes 1989.”
READY IN:
1hr 10mins
SERVES:
6
UNITS:
US

Ingredients Nutrition

Directions

  1. In large iron skillet, cook sausage over medium high heat about 8 minutes on each side until done.
  2. Cool. Drain and crumble.
  3. Butter bread.
  4. Place in a casserole, buttered side down.
  5. Sprinkle sausage on bread.
  6. Cover with cheese.
  7. In large mixing bowl, combine beaten eggs, half-and-half, salt, and mustard.
  8. Pour over top of cheese. Let set, refrigerated, for 8 hours.
  9. Bake at 350 for about 40 minutes or until set and lightly browned.
  10. Garnish with tomato slices and pepper rings.

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