Ingredients for Sausage And Egg Casserole
- Bulk Pork Sausage
- 8 large eggs
- 1 cup milk
- Salt
- Ground Mustard
- White Bread
- Cheddar Cheese
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How to Make Sausage And Egg Casserole
- In a large skillet, brown 1 pound of sausage over medium heat, breaking it up with a spoon.
- Drain off any excess grease and set the cooked sausage aside to cool.
- Preheat your oven to 350°F (175°C).
- In a large bowl, whisk together 8 large eggs, 1 cup of milk, 1 teaspoon of salt, and 1/2 teaspoon of dry mustard.
- Stir in 4 cups of cubed bread (day-old bread works best!), 2 cups of shredded cheddar cheese, and the cooled sausage.
- Grease an 11x7x2 inch baking dish.
- Pour the egg mixture into the prepared baking dish.
- Cover the dish with foil and refrigerate for at least 8 hours, or preferably overnight.
- Remove the casserole from the refrigerator 30 minutes before baking to allow it to come to room temperature.
- Bake uncovered for 40-45 minutes, or until a knife inserted into the center comes out clean. Let stand for 10 minutes before serving.
Nutrition Information (Approximate per serving)
Sodium
26 g
Sugar
4g
Fat
50g
Carbs
4g
