Ingredients
- 6 eggs
- 2 cups milk
- 1 teaspoon salt
- 1 teaspoon ground mustard
- 6 slices nutty bread, torn into small pieces
- 1 cup shredded cheddar cheese
- 1 pound pork sausage, browned and cooled partway
Directions
- Mix eggs, milk, salt, and mustard in a large bowl. Stir in bread chunks, cheese, and browned sausage. Pour mixture into a greased 9-by-13-inch pan. Cover and refrigerate overnight.
- The next morning, remove casserole from refrigerator and let sit 30 minutes on the counter. While casserole is sitting, preheat oven to 350 F.
- Bake casserole uncovered for about 40 minutes, or until eggs are cooked through. Serve and enjoy!
Originally given to her by a sweet friend at church, my mother’s delicious overnight breakfast casserole with bread, sausage and egg can be prepared the night before for a quick and easy breakfast the next day. If you want to mix it up, dice up an onion and brown it with the sausage!
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Ashleigh Krispense is a farmer’s wife and freelance writer from central Kansas, where she lives with her husband, Kolton, and their menagerie of critters. You can follow along with her recipes and ramblings on her website, Prairie Gal Cookin’.
Originally published as Cherie’s Overnight Sausage Egg Casserole in “All About Chicken Eggs” in the May/June 2023 issue of Grit magazine and regularly vetted for accuracy.
