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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.”
1hr 10mins

Ingredients Nutrition


  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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