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Sausage Cheese and Egg Casserole

Easy Sausage Cheese and Egg Casserole

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  • 1 lb mild pork sausage, casings removed and crumbled
  • 8 eggs
  • 2 cups of whole milk plus 2 tablespoons
  • 1 teaspoon salt
  • 1/4 teaspoon black pepper
  • Optional: 1/8 teaspoon cayenne pepper
  • 1.5 teaspoons ground mustard
  • 1 1/2 cup shredded cheddar cheese
  • 8 day old slider buns(or other bread of choice)
  • Fresh chopped parsley to garnish


  1. Grease a 9×13 baking dish and set aside
  2. Crumbled and cook the sausage, drain and set aside to cool
  3. Slice rolls or bread into 1 inch pieces and layer evenly into your greased baking dish
  4. In a large bowl, mix with a fork or whisk the eggs, milk, ground mustard, salt and pepper (optional: cayenne pepper)
  5. Sprinkle cheese, cooled sausage over the bread and last pour over the egg mixture
  6. Cover and refrigerate for 8 hours or preferably overnight
  7. Allow to sit at room temperature for 15 minutes
  8. Preheat oven to 350F
  9. Bake uncovered for 40 minutes or until egg is cooked through in center of dish
  10. Garish before serving with freshly chopped parsley
  11. Special note: I personally make this and freeze half, that way later in the week when I’m baking my kids tater tots in the oven I place presliced frozen casserole along side, heat until warmed through
  12. Before freezing cut the casserole into slices, line large freezer safe Tupperware or glass container with parchment paper and space the casserole slices out, then another parchment paper over those and so on and so forth.
  • Prep Time: 10 mins
  • Cook Time: 40 mins
  • Category: Breakfast