William Dickey Photo by: William Dickey

Sausage-and-Egg Casserole

For a hearty and filling breakfast, whip up a Sausage-and-Egg Casserole. You can even make the casserole ahead and freeze up to a month before baking.

Southern Living AUGUST 2007

  • Yield: Makes 10 servings
  • Cook time: 30 Minutes
  • Prep time: 20 Minutes


  • 8 (1 1/2-oz.) sourdough bread slices, cut into 1/2-inch cubes
  • Vegetable cooking spray
  • 1 (12-oz.) package fully cooked pork sausage patties, chopped
  • 2 1/2 cups 2% reduced-fat milk
  • 4 large eggs
  • 1 tablespoon Dijon mustard
  • 1/2 cup buttermilk
  • 1 (10 3/4-oz.) can cream of mushroom soup
  • 1 cup (4 oz.) shredded sharp Cheddar cheese


1. Arrange bread in 2 lightly greased 8-inch square baking dishes or 1 lightly greased 13- x 9-inch baking dish. Top evenly with sausage. Whisk together 2 1/2 cups milk, eggs, and Dijon mustard. Pour evenly over bread mixture.

2. Whisk together buttermilk and cream of mushroom soup. Spoon over bread mixture; sprinkle with Cheddar cheese. Place casserole on a baking sheet.

3. Bake at 350° for 1 hour or until casserole is set. Serve immediately.

Note: An unbaked casserole can be covered with plastic wrap, then foil, and frozen up to 1 month. Thaw overnight in the refrigerator. Bake as directed.


Use 1 (16-oz.) package of crumbled pork sausage instead of the patties, if desired. Simply cook in a nonstick skillet until browned and crumbled.


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Sausage-and-Egg Casserole Recipe