Sausage Egg and Cheese Breakfast Casserole

 

This breakfast casserole is so easy I can have it in the oven before drinking my first cup of coffee. Okay, so I made it the night before and refrigerated it overnight but it’s still so easy to make and so delicious. This is a keeper my friends! 

Sausage Egg and Cheese Breakfast Casserole

½ loaf of sliced white bread

1 lb fresh pork sausage with sage (I like Jimmy Dean)

1 cup sharp cheddar cheese, grated


1  cup , grated Monterey Jack cheese
 

 2 cups half-and-half or cream

1 teaspoon dry mustard

1 teaspoon salt


5 large eggs, lightly beaten


Cut the bread into 1-inch cubes and spread in the bottom of a greased 9 x 13 casserole dish.

In a medium skillet, brown the sausage over medium heat until fully cooked and no longer pink. Remove the sausage with a slotted spoon to drain the fat. Spread the cooked sausage over the bread and top with cheese.

 

 

 

 

Stir together half-and-half, dry mustard, salt and eggs. Pour this mixture over cheese and bread. Cover the casserole with aluminum foil and refrigerate for 8 hours or overnight.  Note:  I have let it sit for an hour and then baked it in the oven.

 

 

 

 

 

 

 

 

 

 

 

  

 

 

 

 

Bake the covered casserole at 350 degrees until eggs are set, cheese is bubbly and slightly golden, about 50 minutes. Remove from the oven and allow the casserole to set for 5 minutes before serving.

 

 

 

 

 

 

 

 

 

 

 

 

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