Ingredients for Ann's Egg Sausage Casserole
- 1 pound smoked sausage
- 1 pound bulk sausage
- White Bread (not used in this recipe)
- 1 cup milk
- 8 large eggs
- Dry Mustard (not used in this recipe)
- 1 teaspoon salt
- American Cheese (not used in this recipe)
- 1/2 teaspoon black pepper
- 1/2 cup shredded cheddar cheese
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How to Make Ann's Egg Sausage Casserole
- Preheat oven to 350°F (175°C).
- Cut 1 pound of smoked sausage into small pieces.
- In a large skillet, brown 1 pound bulk sausage, breaking it into small pieces. Drain off any excess grease.
- In a large bowl, whisk together 8 large eggs, 1 cup milk, 1 teaspoon salt, 1/2 teaspoon black pepper, and 1/2 cup shredded cheddar cheese.
- Add the cooked sausage and smoked sausage to the egg mixture. Stir to combine.
- Pour the mixture into a greased 9x13 inch casserole dish.
- Cover the casserole dish with foil.
- Refrigerate overnight (or for at least 2 hours).
- Bake the covered casserole for 55 minutes.
- Remove the foil and bake for an additional 5-10 minutes, or until the eggs are set and the top is lightly browned.
- Let the casserole stand for 5-10 minutes before serving to allow the eggs to fully set.
Nutrition Information (Approximate per serving)
Sodium
92 g
Sugar
10g
Fat
103g
Carbs
7g
