Casserole Recipes-Egg & Sausage Casserole

Recipe: Egg & Sausage Casserole

SummaryA dozen for brunch? No problem with our delicious makeover of a classic egg casserole. Assemble the casserole the evening before you plan to serve it. Make Ahead Tip: Prepare through Step 5; cover and refrigerate overnight.


  • 5 ounces turkey breakfast sausage (4 small links), casings removed
  • 1 teaspoon canola oil
  • 1 onion, chopped
  • 1 red bell pepper, chopped
  • 4 large eggs
  • 4 large egg whites
  • 2 1/2 cups low-fat milk
  • 1 teaspoon dry mustard
  • 1/2 teaspoon salt
  • 1/4 teaspoon freshly ground pepper
  • 2/3 cup shredded extra-sharp cheddar cheese, divided
  • 10 slices white bread, crusts removed



  1. Coat a 9-by-13-inch baking dish with cooking spray.
  2. Cook sausage in a skillet over medium heat, crumbling with a fork, until browned. Transfer to a bowl.
  3. Add oil, onion and bell pepper to skillet; cook, stirring occasionally, until vegetables soften, about 5 minutes. Add sausage and cook, stirring, until vegetables begin to brown, about 5 minutes more. Remove from heat and set aside.
  4. Whisk eggs and egg whites in a large bowl until blended. Whisk in milk, mustard, salt and pepper. Stir in 1/3 cup Cheddar.
  5. Arrange bread in a single layer in prepared baking dish. Pour egg mixture over bread and top with reserved vegetables and sausage. Sprinkle with remaining 1/3 cup Cheddar. Cover with plastic wrap and refrigerate for at least 5 hours or overnight.
  6. Preheat oven to 350 degrees F.
  7. Bake casserole, uncovered, until set and puffed, 40 to 50 minutes. Serve hot.

Preparation time: 35 minute(s)

Cooking time: 5 hour(s) 40 minute(s)

Number of servings (yield): 12

Video Of Casserole Recipes-Egg & Sausage Casserole

Learn how to make one of the signature breakfast dishes from The Mountain Rose Inn ( – an elegant Victorian style B&B; in the Blue Ridge Mountains. This recipe was featured on the Cooking with Paul Show with Paul Farrar on BTW 21 in Virginia.

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