Breakfast Sausage Casserole

73 Ratings
Recipe courtesy ofTrisha Yearwood

Total: 9 hr 10 min Prep: 10 min Cook: 1 hr

Yield: 12 servings

Level: Easy



  • Butter, for greasing
  • 1/2 loaf of sliced white loaf bread 
  • 1 pound fresh bulk pork sausage with sage 
  • 10 ounces sharp Cheddar, grated 
  • 2 cups half-and-half 
  • 1 teaspoon dry mustard 
  • 1 teaspoon salt 
  • 5 large eggs, lightly beaten 


  • Cut the bread into 1-inch cubes and spread in the bottom of a greased 9- by 13- by 2- inch casserole dish.

  • In a medium skillet, brown the sausage over medium heat until fully cooked and no longer pink. Remove the sausage with a slotted spoon to drain the fat. Spread the cooked sausage over the bread and top with the cheese. Then stir together the, half-and-half, dry mustard, salt and eggs. Pour this mixture over the cheese. Cover the casserole with aluminum foil and refrigerate for 8 hours or overnight.

  • The next day, preheat the oven to 350 degrees F.

  • Bake the covered casserole until set and slightly golden, about 50 minutes. Remove from the oven and allow the casserole to set for 15 minutes before serving.

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73 Ratings

I made this casserole last week and loved it. But I did bring it up a notch by adding 1/2 pack of smoked sun dried tomatoes chopped.  With by cheese I half it with feta and cheddar and added green onions for more flavor .  Now this recipe rocks. See All Reviews Post Review

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