Egg Casserole134 Reviews
- Prep: 10 min
- Cook: 20 min
- Ready In: 30 min
“I have been making this egg casserole for 13 years, primarily for Christmas brunch gatherings. It includes eggs, bread, cheese and sausage. It also works great with bacon.” - by SLA
Original recipe yields 6 servings
- Preheat oven to 350 degrees F (175 degrees C).
- Brown sausage in a large skillet over medium-high heat. Drain off grease, and set aside to cool. Pour the eggs into a lightly greased 9x13 inch baking dish.
- In a separate large bowl, combine the sausage, bread and 12 ounces of the cheese. Mix well and pour this into the egg mixture. Top with the remaining 4 ounces of cheese and cover with foil.
- Bake at 350 degrees F (175 degrees C) for 15 minutes, uncover, and bake until casserole is golden brown and bubbly.
Amount Per Serving (6 total)
- 991 cal
- 80.5 g
- 16.5 g
Based on a 2,000 calorie diet
Reviews (134)Rate This Recipe
"The casserole was great! I used 1.5 lbs of bacon instead of the sausage, added three green onions, mixed it all the night before and refrigereated overnight. I baked it at 375 for 40 minutes, the fi..." See morerst 15 covered. I took it to a church breakfast, and they loved it! I'll definitely make it again."
"I increased the eggs to 16, added 8 slices of day old bread and tossed the sausage/bread mix lightly with the egg mix. I also added 5 T milk, 1 tsp salt, and 1/4 tsp pepper to the eggs. I used 2 c sha..." See morerp cheddar in the egg mix, and topped it with another c of shredded cheddar/monterey jack blend. I used pam non stick cooking spray to coat the pan, but think a light coat of crisco shortening would have been better as some of it stuck a little. I baked it for 25-30 minutes instead of the 15 indicated. Will feed 9. My gang loved it!"
"My family REALLY liked this. We substituted bacon for the sausage (just because of preference) and it was SO good! As we discussed it though, next time we'll probably add a few extra eggs and maybe ..." See moretoss the mix around a bit just so there aren't so many crusty bits of bread otherwise this recipe is a keeper!"
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