a lovely living

Egg & Sausage Casserole


I haven’t shared any breakfast recipes for a bit now, so I wanted to pass on this Egg & Sausage Casserole that I have been turning to for years. During the week we eat fairly light breakfasts, but on the weekends I enjoying preparing something a bit more substantial. This recipe can be varied by adding any of your favorite veggies as well. Sometimes I throw in some mushrooms but I didn’t happen to have any on hand this particular morning. Add a side of fresh fruit, a cup of coffee and breakfast is served!



Egg & Sausage Casserole:


  • 6 slices bread, cubed
  • 1 lb sausage, browned and drained
  • 1 1/2 C shredded cheddar cheese
  • 8 eggs, beaten
  • 2 C milk
  • 1 tsp salt
  • pepper to tase


  • Preheat oven to 325 degrees
  • Cube bread and place evenly in greased 9×13 pan or baking dish
  • Sprinkle evenly with sausage and cheese
  • Mix eggs, milk, salt and pepper and pour in pan
  • May cover and chill overnight (if left overnight, remove from refrigerator 20 min before baking)
  • Bake for 45 min or until set


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