Easy Egg & Sausage Casserole
As farmers, we love easy casseroles that feature food we raise. This Easy Egg & Sausage Casserole is perfect for brunch, a weeknight meal, or a nice breakfast. The casserole is perfect as is, or it can be cut into pieces and served on a sandwich. #easycasserole #eggcasserole
Servings 8 people
Calories 356kcal
Equipment
- 12-Inch Skillet
- Silicone Turner
- Liquid Measuring Cup
- Meat Masher
Ingredients
- 8 - 10 eggs scrambled with a fork
- 1 cup shredded cheddar cheese we like sharp cheddar
- 1 teaspoon salt optional
- 1 pound browned sausage
- 2 slices bread cut into cubes & slightly dried
- 2 cups milk
Instructions
- Preheat oven to 350°F. Grease 9x13 pan.
- Scramble eggs in a mixing bowl and then stir in milk.
- Add remaining ingredients to mixing bowl and stir well, pour into pan and bake for 30 - 45 minutes.
Video
Notes
- Since the number of eggs can be varied the thickness of the casserole will affect baking time
- Milk can be substituted for half milk and half cream or half and half for a richer casserole
- To make a bacon sausage and egg casserole use half a pound of sausage and half a pound of bacon
- Original, maple or zesty sausage can be used, find your favorite flavor and enjoy
- Bread should be slightly dried out or toasted before cutting into cubes. We've prefer smaller cubes as they mix in with the other ingredients to create the best flavors in every bite
- To freeze casserole cut into individual servings, allow to cool, wrap in a paper towel and freeze individual portions in freezer bags
Nutrition
Calories: 356kcal | Carbohydrates: 7g | Protein: 21g | Fat: 27g | Saturated Fat: 11g | Trans Fat: 1g | Cholesterol: 246mg | Sodium: 872mg | Potassium: 316mg | Fiber: 1g | Sugar: 4g | Vitamin A: 550IU | Vitamin C: 1mg | Calcium: 213mg | Iron: 2mg