This Breakfast Sausage Casserole Recipe is so good, and so easy, too! And, please don’t miss more easy breakfast ideas. A yummy breakfast is the best way to start the day and there’s no doubt about that.
Breakfast Sausage Casserole Recipe
The love for an amazing breakfast sausage casserole recipe runs deep around these parts. Personally, I could eat them day and night (with this easy salsa recipe that I love, too!) And, my super-picky-but-not-so-more hubby is starting to like them, too which makes things a little easier, right?
For this recipe I used:
- This dish (I love the brand!)
- My favorite meat chopper (gosh, I love this thing!)
- 1 pound sausage, browned and drained
- 6 eggs
- 2 cups milk
- 8 slices bread
- 1 tsp. dry mustard
- 1 tsp. salt
- 1 cup grated cheddar cheese
So, I threw one together just a couple days ago and needed to get the recipe out to ya’ll. You see, I was barely able to snap a couple pics before there were forks diving in…. 😀
And, the nice thing about a recipe like this is that you can use ham or sausage. And, I halved this recipe in the picture here, but the recipe on the card below is the full thing. So when you make the whole recipe, you’ll have about 12 servings. Yum….
For this recipe I used:
See more recipes for breakfast casseroles.
Not sure what it is but great breakfast egg recipes and a simple casserole to boot are so comforting and just plain awesome …
Breakfast Sausage Casserole Recipe
Ingredients
- 1 pound sausage browned and drained
- 6 eggs
- 2 cups milk
- 8 slices bread
- 1 tsp. dry mustard
- 1 tsp. salt
- 1 cup grated cheddar cheese
Instructions
- Butter bread slices and press butter side down in 9x13 dish
- Mix together eggs, mustard, milk and salt
- Mix in cheese and sausage
- Pour over bread slices
- Refrigerate 8 hours or overnight
- Bake uncovered at 350 degrees for 40-45 minutes
- Enjoy!
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We have this casserole every Christmas morning. My son’s lady makes it . She calls it Strata. W e serve it with salsa, sour cream and avocado on top as desired. Yum it’s so good!!
I ve been making this dish and others like it for 30 years, it was called “strata”. A layered dish, similar to a Quiche. You can use many different breads, cheeses, meats, sea foods, hams, bacon, sausages, and seasonings.
I use hashbrowns instead of bread and add some green onion
Cooked or frozen hash browns?
Still refrigerate overnight?
that sounds better. Yummy, Sonja. Thanks
None of these recipies are available for me to print, for some unknown reason. Whenever I click-on the icon to print it always gives me an error.
We’re so spoiled. Just use a pen and copy it down on a tablet.
Take a picture of it and save it to your photos.
Same here I take a picture of the Recipe than print it off 😏🤷♀️
I’ve made this for years, not only for Christmas but anytime I need a quick breakfast for a large gathering. One thing I do differently is use a can of crescent dinner rolls instead of the bread. It makes a great flaky crust. But, it’s great however you fix it.
I like the idea of the crescent rolls on the bottom instead of the buttered bread.
Does it still need to be refrigerated overnight if using the can dough?
Nope!
Can you still refrigerate if using crescents? I like the idea of putting it together at night.
I love your blog.
Can you make ahead of time and freeze it? I need to start getting all my food made now. Thanks
Hi Kristi, Because of the biscuits I wouldn’t recommend freezing this. It really does come together quickly though.
Just made these! But instead of white bread on bottom I cooked up hash browns and used them as the base layer! It was amazing!!
Is it necessary to refrigerate prior to baking? After a day of cooking I’m just not in the mood to cook more! Cant it just be thrown together in the morning?
Hi Karen! Thanks for stopping by!
Yes, it’s fine, the bread just won’t be quite as soaked through.
Kate
Can we use French toast instead of butter and bread for the base
I have also cooked this for years as our Christmas morning breakfast. Not home for Christmas? It is fantastic if you travel to see family and want to bring breakfast and take some of the work off your host. My recipe came from an old Southern Living cookbook and uses croutons for the “bread” portion and mushrooms. I’ve made many variations and honestly it is so easy and versatile you can’t go wrong. BTW – It freezes so well. If you have a large gathering make two or more and freeze. I have only kept it frozen for a week in advance. Not sure how long it would keep. Enjoy!