There is nothing better than waking up to a prepared breakfast casserole that just needs to be popped in the oven and served. Whether you have a busy schedule or you are looking to mix up your usual breakfast recipe, this overnight Sausage and Egg Casserole recipe is the one you are looking for.
A Few Key Ingredients:
Sausage – Feel free to substitute crispy bacon or peppers and mushrooms for a meatless option.
Cheese – Have fun with this! We like to mix cheddar and gruyere for a delicious flavor.
Bread – You can use any of your favorite white bread or even sour dough here.
One of the main reasons we love this delicious recipe is being able to prepare well in advance. Whether we are hosting a few family members over for brunch or simply craving something special for a slow Sunday morning breakfast, this recipe can be easily prepared the night before and refrigerated until ready to serve.
Discover your new favorite crowd-pleasing breakfast and serve up this delicious Sausage and Egg Casserole recipe this weekend!
Sausage and Egg Casserole
Serves 8 – 10
6 slices bread
2 cups shredded cheddar cheese
8 large eggs
2 cups milk
1 tsp dry mustard
1 tsp salt
Pepper, to taste
Preheat the oven to 325 degrees. Cook the breakfast sausage until browned and drain well. While the sausage is cooking, crack the eggs into a mixing bowl and shred the cheddar cheese. Cut up the bread into cubes and put it into a greased casserole dish. Sprinkle the cooked sausage and shredded cheese over the bread. Combine the milk, dry mustard, salt and pepper in the eggs and beat. Pour the egg mixture over the bread and sausage. Cover and refrigerate overnight or place in oven uncovered for 55 minutes; until the eggs are cooked through. Remove from the oven and serve immediately.
Serve It Up
Serve up this delicious casserole with a side of fruit on our Signature White Ruffle Salad Plate for the perfect size for breakfast.
Prepare your casserole in a stylish Signature White Ruffle Casserole dish that can go from oven to table with ease.