I am sharing our family’s easy egg and sausage casserole recipe. My egg and sausage casserole recipe is incredibly simple and easy to make and is prepared the night before so there is little more to do but put it in the oven for breakfast the next morning.
I make it for breakfast every Thanksgiving, Christmas and Easter morning because it’s our family’s favorite.
It does take 1 1/2 hours to bake so make sure you give yourself enough time.
Growing up my mom would put the egg and sausage casserole recipe in the oven as soon as we woke Christmas morning.
That way breakfast was ready just as we were finishing up opening our presents!
Table of Contents
Egg & Sausage Casserole Recipe
Prep Time – 30 Minutes to Prepare but Casserole Needs to Refrigerate for 8 Hours or Overnight
Bake Time – 1.5 Hours
Serving Size – 6-8 People
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Ingredients for Egg and Sausage Casserole Recipe
- 8 slices of bread (white or wheat – whatever you have on hand)
- 1 lb sausage (cooked & crumbled)
- 2 cups shredded cheese
- 1/2 package of fresh mushrooms
- 6 eggs
- 3/4 tsp dry mustard powder
- 3 1/2 cups of milk
- 1 can condensed cream of mushroom soup
Step by Step Instructions for How To Make Egg and Sausage Casserole Recipe
Step ONE – Grease a 9 by 13 Baking Dish
Grease a 9 X 13 baking dish with butter.
Step TWO – Toast & Add Bread
Toast the 8 slices of bread, cut them up into small squares & spread them across the baking dish.
Step THREE – Cook & Add Sausage
Add the cooked and crumbled sausage on top of the toasted bread squares.
Step FOUR – Add Shredded Cheese
Spread the 2 cups of shredded cheese on top of the sausage and bread.
Step FIVE – Add Cut Mushrooms
Cut the fresh mushrooms and spread on top of the cheese.
Step SIX – Mix Together Egg Mixture
Mix together the beaten eggs, mustard powder and 2 cups of the milk and pour on top of the casserole.
Step SEVEN – Cover & Refrigerate Overnight
Cover the baking dish with saran and refrigerate overnight or for 8 hours if serving for dinner.
Step EIGHT – Add Cream of Mushroom Soup & Milk
In the morning mix together 1 can of condensed cream of mushroom soup & 1 1/2 cups of milk and pour on top of the casserole dish.
Step NINE – Bake
Bake at 300 degrees for 1 1/2 hours. Let the egg and sausage casserole recipe sit for 10 minutes before serving.
Hope you will give this egg & sausage casserole recipe a try. It really is delicious, especially for breakfast!
by Tara Lehman
Egg and Sausage Casserole Recipe
I am sharing our family's easy egg and sausage casserole recipe. My egg and sausage casserole recipe is incredibly simple and easy to make and is prepared the night before so there is little more to do but put it in the oven for breakfast the next morning.
Ingredients
- 8 slices of bread (white or wheat – whatever you have on hand)
- 1 lb sausage (cooked & crumbled)
- 2 cups shredded cheese
- 1/2 package of fresh mushrooms
- 6 eggs
- 3/4 tsp dry mustard powder
- 3 1/2 cups of milk
- 1 can condensed cream of mushroom soup
Instructions
- Grease 9 by 13 Baking Dish
- Toast the 8 slices of bread, cut them up into small squares & spread them across the baking dish.
- Add the cooked and crumbled sausage on top of the toasted bread squares.
- Spread the 2 cups of shredded cheese on top of the sausage and bread.
- Cut the fresh mushrooms and spread on top of the cheese.
- Mix together the beaten eggs, mustard powder and 2 cups of the milk and pour on top of the casserole.
- Cover the baking dish with saran and refrigerate overnight.
- In the morning mix together 1 can of condensed cream of mushroom soup & 1 1/2 cups of milk and pour on top of the casserole dish.
- Bake at 300 degrees for 1 1/2 hours. Let the casserole sit for about 10 minutes before serving.
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