Breakfast Sausage Casserole

Assemble and refrigerate the casserole the night before, and just pop it in the oven the next morning.

Yield: 8 servings (serving size: 1/8 of casserole)
Recipe from Oxmoor House

More From Oxmoor House

Nutritional Information

Amount per serving
  • Calories: 286
  • Calories from fat: 0.0%
  • Fat: 10.2g
  • Saturated fat: 4.8g
  • Monounsaturated fat: 1.8g
  • Polyunsaturated fat: 1g
  • Protein: 22.1g
  • Carbohydrate: 26.6g
  • Fiber: 1.3g
  • Cholesterol: 58mg
  • Iron: 2.7mg
  • Sodium: 792mg
  • Calcium: 224mg


  • Cooking spray
  • 1 (16-ounce) package frozen turkey breakfast sausage, thawed
  • 8 (1 1/2-ounce) sourdough bread slices, cut into 1-inch cubes (about 8 cups)
  • 3/4 cup (3 ounces) shredded sharp cheddar cheese, divided
  • 2 1/2 cups 1% low-fat milk
  • 8 large egg whites
  • 1 tablespoon Dijon mustard


  1. 1. Heat a large nonstick skillet over medium-high heat. Coat pan with cooking spray. Add sausage to pan; cook 5 minutes or until browned, stirring to crumble. Drain.
  2. 2. Combine sausage, bread, and 1/2 cup cheese in a large bowl. Combine milk, egg whites, and mustard in a separate bowl, stirring with a whisk. Pour milk mixture over bread mixture, tossing until bread is moistened. Arrange bread in a 13 x 9–inch glass or ceramic baking dish coated with cooking spray. Cover and refrigerate 8 hours or overnight. Uncover and sprinkle with remaining 1/4 cup cheese.
  3. 3. Preheat oven to 350°.
  4. 4. Bake, uncovered, at 350° for 1 hour and 5 minutes or until set and lightly browned. Let stand 15 minutes before serving.
  6. Young Chefs can:
  7. Tear bread into cubes
  8. Measure bread cubes in measuring cups
  10. Older Chefs can:
  11. Measure cheese
  12. Combine sausage, bread, and cheese
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