Texas Eggs

Texas Eggs

11 Reviews 1 Pic
Recipe by  Debbie

“This is a great Christmas morning treat. Make it the night before and pop it in the oven in the morning.”

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Adjust Servings

Original recipe yields 6 servings



  1. Butter one 3 quart casserole dish and set aside.
  2. Place sausage in a large, deep skillet. Cook over medium high heat until crumbled and evenly brown. Drain and set aside.
  3. Place bread cubes in prepared casserole dish.
  4. Whisk together the eggs, soup, milk and salt; pour over bread cubes. Add sausage and sprinkle with shredded cheese. Cover with foil and refrigerate overnight.
  5. The next morning, preheat oven to 350 degrees F (175 degrees C) and bake for 1 hour.

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Reviews (11)

Rate This Recipe


his was good. I made it New Years day. Putting everything together the night berfore makes it very easy. Thisn would be an excellent and easy addition for a brunch.



We had this for Christmas morning breakfast as the poster suggested, and we really enjoyed it. It's got a different texture (something like bread pudding) from most make-ahead egg casseroles that I've tried.



This was really easy and smelled wonderful as it was cooking! My husband doesn't like sausage so I used bacon instead. The bread was a little mushy for my taste, but everyone else loved it. The next time I make this, I may toast the bread before putting it in the caserole.

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Amount Per Serving (6 total)

  • Calories
  • 799 cal
  • 40%
  • Fat
  • 58.3 g
  • 90%
  • Carbs
  • 30.8 g
  • 10%
  • Protein
  • 36.8 g
  • 74%
  • Cholesterol
  • 430 mg
  • 143%
  • Sodium
  • 2120 mg
  • 85%

Based on a 2,000 calorie diet



previous recipe:

K-Dub's Sausage and Egg Casserole


next recipe:

Eggs Benedict Casserole