Name: Farmhouse Egg and Sausage Bake
Prep time: 15 min
Cook time: 60 min
Ingredients: 1 pound sausage; 1 1/2 cup croutons (plain or lightly seasoned work best); 1 1/4 cup shredded sharp cheddar cheese; 5 eggs; 1 teaspoon dry mustard; 1 cup milk; 1/2 can cream of mushroom soup; 1/4 cup milk

Our family loves a traditional breakfast with sausage and eggs. This Farmhouse Egg and Sausage Bake satisfies all of those cravings and makes a delicious brunch, lunch or dinner casserole! I love that it’s so easy to mix up and is an overnight casserole with which makes kitchen cleanup easier.

This post is sponsored by the Glass Barn and brought to you by Indiana Soybean Farmers, but all thoughts and opinions are my own.

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Overnight Breakfast Casserole with Sausage

Every once in awhile we’ll end up with a lot of extra eggs. When that happens an easy egg casserole like our Easy Egg and Sausage Casserole, Everything Bagel and Sausage Casserole, or Bacon Breakfast Casserole are some of our favorite go-to casserole recipes.

My mom gave me a collection of recipes from 4-H contests in the 90s. After some adjustments to the recipe this Egg and Sausage Bake has been added to our list of favorite breakfast recipes with sausage and eggs. We also love how the traditional brunch recipes also makes an excellent dinner!

Our kids also prefer eating ground meat that is really easy to chew and the eggs fit that bill too while providing plenty of protein to help them grow. Serve with fresh fruit like strawberries, blueberries, melon or pineapple and an easy meal is on the table. The adults like adding cream of mushroom soup to the top of this sausage casserole because it gives the dish a more complex flavor profile.

Sometimes I mix this breakfast recipe with sausage and eggs up at night for a breakfast or brunch, but sometimes I mix it up in the morning while we’re getting ready for work and waiting for the school bus, pop it in the refrigerator and bake it for dinner. Whenever we eat it, we like it and that’s what matters!

How to Make Farmhouse Egg and Sausage Bake

In a skillet brown sausage and drain well.
Grease an 8 x 8 inch baking pan. Layer croutons, sausage and cheese in casserole dish.
Beat eggs with dry mustard and 1 cup of milk; pour over layers.
Cover and chill in the refrigerator for several hours or overnight.
Mix soup and 1/4 cup milk in a small bowl and spoon evenly over top of casserole.
Bake at 325°F for one hour. Let stand 10 to 15 minutes prior to cutting.

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Printable Recipe for Overnight Sausage and Egg Bake