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Farmhouse Egg and Sausage Bake on a plate next to casserole dish and garnished with fresh fruit

Farmhouse Egg and Sausage Bake

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.
Course Breakfast, Main Course
Cuisine American
Keyword Egg and Sausage Bake
Prep Time 15 minutes
Cook Time 1 hour
Refrigerate overnight 8 hours
Total Time 9 hours 15 minutes
Servings 6 people
Calories 456kcal


Sausage and Egg Bake

  • 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

Casserole Topping

  • 1/2 can cream of mushroom soup
  • 1/4 cup milk


  • Brown sausage and drain well.
  • Spray non-stick cooking spray in an 8x8 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 refrigerator for several hours or overnight.
  • Mix soup and 1/4 cup milk in small bowl and spoon over top.
  • Bake at 325°F for one hour. Let stand 10 to 15 minutes prior to cutting.


Calories: 456kcal | Carbohydrates: 10g | Protein: 26g | Fat: 34g | Saturated Fat: 14g | Cholesterol: 222mg | Sodium: 934mg | Potassium: 370mg | Fiber: 1g | Sugar: 3g | Vitamin A: 573IU | Vitamin C: 1mg | Calcium: 260mg | Iron: 2mg