Recipes that are made ahead of time are some of the best to have in your back pocket. Just pull them out when you’re having company or heck just used them to treat yourself. I hate to be rushed and anything that can be done the day before makes life easier. I have been using this recipe for years. It is our traditional Christmas morning special. Many breakfast casseroles call for as many as a dozen eggs and this one only uses four eggs. That’s really reducing the amount of cholesterol which is a good thing.
This egg and sausage casserole is great for any brunch that you plan. I used it at prom time when the Athlete was a senior and he and LQM invited 50 of their friends over at midnight. Good food and lots of fun! Try it out this holiday season and you could have your very own tradition. But, remember that it can be used all year. It’s great for dinner paired with a green salad. You’re going to love it for simplifying your life as well as the great flavor. I know that it will be a hit for your family!
Here are some step-by-step directions:
Remove the crust from 6 slices of white bread. I like using my electric knife for this. If you don’t have one use a serrated knife with a sawing motion. Frozen bread or partially frozen bread can be easier to work with. Cube the bread. Place 3 slices in the bottom of a greased 9 x 13 inch casserole dish.
3 slices of white bread with crust removed and cubed
Brown and drain 1 pound of hot and spicy sausage. You can use mild if your taste buds prefer. I like it hot, though. Spread sausage over the bread cups as well as about 3 cups of shredded sharp cheddar cheese.
Add the remaining 3 slices of cubed bread.
Beat together 4 eggs, 2 cups of milk, 1/2 teaspoon dry mustard and 1/2 teaspoon salt. Pour egg mixture over bread, sausage and cheese layers.
Cover and refrigerator overnight or at least 8 hours.
Egg and Sausage Breakfast Casserole
- 6 slices of white bread, crust removed and cubed
- 3 cups grated sharp cheddar cheese
- 1 lb. hot sausage, browned and drained
- 4 eggs
- 2 cups milk
- 1/2 teaspoon dry mustard
- 1/2 teaspoon salt
- Place 3 slices of the cubed bread into a greased 9 x 13 inch casserole dish.
- Spread browned and drained sausage over the cubed bread.
- Top cheese with the last 3 slices of cubed bread.
- In a bowl mix eggs, milk and seasonings.
- Pour mixture over the bread, cheese and sausage.
- Cover and place in the refrigerator overnight.
- Let casserole come to room temperature. About 30 minutes.
- Bake at 350 degrees for about 55 minutes or until golden brown.
- Let it sit for 10 minutes before serving.
Makes 8 – 10 servings
Happy cooking,
The Teacher Cooks
This was so good, I really enjoyed the spiciness.
At first I didn’t understand why the casserole had to sit over night but then iIrealized the bread had to soak up the egg mixture so it would be prepared right.
I thought this was very interesting when you used the bread cubes. I had never seen that done before.
Could you add more eggs without messing up the casserole?
I learned that spicy sausage gives it a nice little kick that doesn’t burn my mouth too bad but just bad enough to make me say “man, this sausage is spicy!”
i didnt know you used mustard in egg casserole.
i didnt know that using dry mustrad in a dish like this would make it so good.
I thought this casserole was so delicious. I learned that frozen bread is easier to work with if you’re using a regular and not a saw.
I thought the egg and sausage breakfast casserole was very good Ms.Lupo.
I learned that after you put all the ingredients together, you have to put it in the fridge over night and get it out in the morning and let it get to room temperature before you cook it.
This casserole dish was amazing, I learned that if you spicy sausage instead of the original kind then it will have more flavor!
I never knew it was safe to cook so many things in the microwave.
I still dont understand why casserole has to sit overnight.
I learned that the bread had to sit overnight because it had to soak up the eggs!
You could use mild sausages if you’re not too big on the spicy ones
can u use different bread than white bread.
I’ve never made a breakfast casserole, so I didn’t know to put bread in it. I never would have thought of that.
My mom makes this every year for christmas – I didnt know she had to cut off the crusts for the bread every year though
I had no idea that bread would actually taste good with everything soaked in it. This casserole was really good and really easy to make.
I learned you only have to only use four eggs with this recipe.
I really liked this!
i didnt understand why the bread had to soak in the eggs
it’s a good time saver.
i learned that the casserole has to sit over night so the eggs and soak in the bread
I didn’ t know that cutting the bread into cubes makes the casserole look and taste better
i learned that theres bread in the casterol
i learned that theres bread in the casserole
this look like a fun dish to make i didnt know there was a such this of this recipe
I learned that the bread in the cassarole soaks up the mixture to give it more flavor with each bite. Yummy.i learned you can use different types of sausage
i diddnt know you could combine all these great foods and still have something very tasty!
i learned that you had to let the casserole sit over night before cooking it.
i learned that by letting it sit in the refrigerator the bread get time to soak up the liquid and the consisteansy changes completly
i agree with The Don Burney’s assesment of the food, how ever! i see that he failed to include the excellent job and masterful hands that prepared this exquisite dish. truely an angel in the kitchen i enjoy this class very much and will take the lessons provided in this class and use them in everyday life.
I didnt know you use mustard in egg and sausage casserole.
I didn’t know that you had to let the casserole sit over night.
I learned that the bread helps the casserole get a different texture
I learned that you need to remove the crust from the six slices of bread.
I would have expected the casserole to be soggy with the bread and liquid, but it wasn’t.
i learned you had to refrigerate for 8 hours before cooking.
Can you use crossiants instead of bread crumbs for the layers?
I learned that for best results its better to use frozen bread when you cut it up into pieces.
Can you use a less spicy sasauge? And did you cut the bread or did you find it like that?
I love that your students are commenting1 That is the way it should be… We make the traditional Christmas Morning Wife Saver at Christmas, and at other times… and it is also DELICIOUS – and very similar. Bread (sans crust) on the bottom of a buttered casserole dish (about 8 pieces) then covered with cheese or cheese slices; next a layer of ham (black forest is my fav), and topped with bread. At this point a lot of eggs are beaten and mixed with whole milk, some spices and some finely chopped vegetables (google the title and you will find the recipe) and it is set in the fridge over night. In the morning – and here is the kicker – you cover it with Special K for a wonderful crunch topping, and then melt a cup of butter and drizzle that over the entire casserole. YUMMMMMERS!
Now I will have to try yours! And with MY studnets!
Valerie
OMG yours sounds insanely good!
I learned that freezing the bread will make it easier to “cube”.
i learned you can use bread in the casserole
My breakfast casserole is one of those with a lot of eggs. And half-cream, too. Yours sounds equally delicious and much more sensible.
I’ve been making a similar casserole for 30 years, Wanda! Found the original recipe in Make it Now, Bake it Later. But mine uses bacon on top and not sausage in it. My kids would disown me if I served anything else on Christmas morning!
Barbara, Bacon would be really good, also. So you make yours on Christmas morning, too?
My mother makes this for us all the time. Its an easy recipe to do.
This was very interesting! I didnt understand why they had to sit overnight but now i know its because the bread has to soak up the mixture to give it the great taste!
i learned that using the bread freezing technique.
This recipe would be great for an after workout breakfast.
I learned that you have to let it sit out overnight before cooking.
Thank you, Wanda, for sharing this ole favorite! I had misplaced my recipe and I’m so glad you shared it! I remember when the principals made this for everyone at “The Annual Breakfast” years ago. It was always very good!
Clark may have to try his hand at this recipe.
Sounds like a winning combo.
My breakfast casserole is one of those with a lot of eggs. And half-cream, too. Yours sounds equally delicious and much more sensible.
This looks to good to be a breakfast food. I learned that you can make a cassorole out of basically and and everything.
i learned that you cube bread , and put it on the bottom , it works kinda like a crust ??
I learned that you have to let the dish sit over night so that the bread cubes can soak up the eggs.
I had no idea you could make a Egg and Sausage Casserole for breakfast, i’ve never had a casserole in the morning.I guess you learn something new everyday ! Thank you ms.Lupo for letting me know all this! (:
I learned that you are supposed to let it sit over night, this way everything can come together to have a yummy taste
i learned that using frozen bread or partially frozen bread can be easier to work with.
i didnt know you used mustard in egg casserole
i didnt know that you could put so many ingrdients and still make it good!
I never really knew that there were breakfast casseroles so it was interesting to learn about this recipe. I learned that because this recipe only calls for 4 eggs it decreases the cholesterol because most breakfast casserols call for about 12.