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.
Servings 6 people
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
- 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