Breakfast Sausage Casserole

Total Time:
9 hr
Inactive:
8 hr
Cook:
1 hr

Yield:
12 servings
Level:
Easy

Ingredients
  • 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
Directions
Watch how to make this recipe

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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4.4 55
OMG!  This dish is amazing and savory.  I made this dish this morning along with the hash brown casserole that Trisha also made on the same episode.  They both are very filling and good.  I didn't change any of the ingredients.  I only reduced the ingredients to bake them both in smaller pans.  I will definitely make both casseroles again.<div>Thanks Trisha!  :)</div> item not reviewed by moderator and published
<p>Made this for "special" guests - their first time as weekend guests at my home.  Made the casserole after they went to bed, got up early while they were in shower and cooked the casserole.  They thought I had slaved for hours - ha ha ha - that's the way I like it - they are impressed with little effort on my part.  Keep them coming Trish.</p><p><br /></p> item not reviewed by moderator and published
Made casserole this past Sunday, turned out great! I used french bread instead of white and added pepper. Perfect for brunch! item not reviewed by moderator and published
Great! :).  I added a small amount of black pepper to the eggs, but other than that followed the recipe and it was great! :)  item not reviewed by moderator and published
I made this but instead of using white bread I used Pancakes then I drizzled some maple syrup over them then added the sausage, cheese and egg mixture. It came out delicious. Thanks for this recipe. Its great to wake up on the weekend and just put in oven while the coffee is brewing. Enjoy :D item not reviewed by moderator and published
It turned out awesome. did regular sausage and added peppers &amp; onions item not reviewed by moderator and published
I can't put my finger on it but something was missing with the flavor. Although it was moist, I probably needed to add some spices, onion, garlic, etc. My son put some Texas Pete on his. item not reviewed by moderator and published
Wonderful recipe! My family loved it and it will be a Christmas morning tradition. My Mom wants me to make it for New Years Morning. I did make a couple of changes. Didn't have a enough half and half so I used one cup of half and half and one cup of 2% milk. I will try again without any subsitutes. item not reviewed by moderator and published
I found this casserole excellent, very very moist. And the flavor, if you use the sage sausage as the recipe calls, is great. I din’t find it bland but if you like it saltier, try the sausage after cooking it and add more spices if you want. I made this yesterday, and baked it in the morning, for an office breakfast and everybody was asking for the recipe. Thanks Trisha. item not reviewed by moderator and published
good recipe with a few changes.not enough seasoning. iaddeded salt,blackpepper, paprika,onionpowder,garlicpowder to taste add to egg mixture.increase cheese to 31/2cups increase cooking time to 75-80minutes item not reviewed by moderator and published
I enjoyed this recipe! Used sourdough bread instead of country bread plus I added a little extra sage to eggs for a little extra flavor. Delish! item not reviewed by moderator and published
Usually Trisha's recipes are good. It smelled good, but this was not good. Too much fat. Too salty. I did not use Sausage with sage. I used Owen's regular sausage. There were little pieces of fat I could see in the sausage. Maybe that's where I went wrong? item not reviewed by moderator and published
I can't believe I deleated this !! Love it and also tried it with diner style box of hashbrowns instead of bread. No nuking no grating no big machine mess. I liked the bread one also but had to try the potato version some reviewers suggested but with the quickie approach! I do not know why some reviewers bothered to trash this if you want to be nasty great just was not appropriate at all. item not reviewed by moderator and published
I cannot believe the gripers, what is it a full moon?? You have a base, go for it, add anything your little old heart desires or take away. My family enjoyed it very much. item not reviewed by moderator and published
What exactly are her qualifications as a cook? She doesn't make anything that is new or different. In fact, she is taking classics, such as this recipe, and making them awful. Fortunately, I previewed this before I made it for houseguests. There are plenty of good breakfast casserole recipes out there. This is not one of them. item not reviewed by moderator and published
Is she afraid to use spices and herbs? The predominant flavor was SALT. The second time I made a version of it, I used cracked wheat sour dough (far better texture); 1/2 pound each ground beef and ground pork (far less grease puddles); extra-sharp cheddar (real tang); whole milk (less fat, same flavor); and added gound sage, garlic, paprika, and a few dashes of hot sauce. Whole new recipe? Almost. But great flavor and worth making! item not reviewed by moderator and published
I am a fairly novice cook and have difficulty with vague quantities so please forgive my ignorance. In my neck of the woods we have several size loaves of bread(giant, regular and large). So exactly how many slices would constitute one half loaf irregardless of the size of the loaf? item not reviewed by moderator and published
Does anyone know if the leftovers can be frozen and reheated later? item not reviewed by moderator and published
I don't know what is the problem with justbeachy65 but I have found many recipes from this show that my family loves and we have put in our regular rotation. Clearly a lot of people agree. Maybe beachy just has different taste but don't ruin it for the rest of us for whom this is a favorite. If you don't like it - DON'T WATCH item not reviewed by moderator and published
Nothing new here. I make this every Christmas. I use regular milk and rye bread. Gives it better flavor. item not reviewed by moderator and published
HORRIBLE !! WHY DOES SHE THINK SHE CAN COOK , I WISH FOOD NETWORK WOULD DO AWAY WITH HER SHOW, HAVENT SEEN ANYTHING GOOD ABOUT HER YET !!!! item not reviewed by moderator and published
I made this with sourdough bread, because that's all I had and it was delicious. It's very filling so you don't need a very big piece. I just served it with fresh fruit. My family loved it. In response to frenchfryes44. I used a whisk and really mixed the eggs, mustard and milk together so I didn't have any problem with the dry mustard clumping up. item not reviewed by moderator and published
The dry mustard did not mix well in the egg and milk mixter and we got bites of tangy dry mustard. My family wants me to leave out the dry mustard when I make again. I am thinking it would be a good idea to add onion, green pepper and tomato giving it a southwest flair. Maybe add some cayenne pepper. item not reviewed by moderator and published
I found this entire episode to be way to rich to serve together and definitely not heart healthy. A nice bowl of fresh fruit was needed instead of the potato casserole. item not reviewed by moderator and published
Just made this for lunch with pork sausage. Sage flavor not available so I added abt 1 tsp. of dried sage in the egg mixture but I think it could use more as it was a rather mild tasting casserole. The egg-milk-bread consistency was fine. Maybe those who c/o bread being soggy needed to use more bread cubes. Recipe calls for 1/2 loaf which can vary depending on size of bread being used. I used about 6 cups of bread cubes using a mix of white bread and French bread with crusts that I had in freezer. item not reviewed by moderator and published
Awesome! I found a local butcher, so the sausage was the real star with home made bread from the farmers market. Well worth doing the night before as the dish is great. I added a couple of serrano and jalapeno peppers! Thanks for a great recipe! item not reviewed by moderator and published
Great recipe and super easy to make! My boyfriend and I make this at least twice a month for brunch. Perfect with a super-spicy bloody mary on the side. The only thing we do differently is use hot breakfast sausage instead of sage and a put few dashes of hot sauce in the egg mixture item not reviewed by moderator and published
I made this for breakfast on Christmas morning (2013). My husband and I loved it! I used a grocery store sage sausage and it was a little spicy. My three kids were the only ones to object to the spice. I would highly recommend this breakfast dish. Its very similar to a strata and is yummy reheated for lunch the next day. Great dish! item not reviewed by moderator and published
I enjoyed this recipe. It was fluffy, flavorful and moist. I used whole milk and let it soak for five minutes. Had I not made the dish myself, I would not have known there was bread in it. I will certainly make it again. I may do some substitutions in the future like skim milk, whole wheat bread and turkey sausage. The recipe seems very versatile. item not reviewed by moderator and published
This recipe has been a Christmas morning tradition for my family ever since I got it out of a Chicago newspaper in the late 1970's. There is was called "Make Ahead Sausage Souffle" because you can make it up a day or two in advance and then bake when needed. I make it in a 1 and 1/2 quart casserole dish. You don't need to use half and half - I make it with skim milk and it is still incredibly rich. You can also substitute bacon, ham, etc for the sausage, use any type of cheese you wish, and any type of herbs you wish. I also use whatever bread I have on hand - this year I made it with English muffins. It's fun to experiment and it always turns out great.! item not reviewed by moderator and published
This recipe was a hit! It will now become a tradition in our household. item not reviewed by moderator and published
Delicious! Everyone loved it- even my boyfriend who is a very picky eater. item not reviewed by moderator and published
I made this for Christmas breakfast this year and only added sauteed chopped onions was a great hit with the family item not reviewed by moderator and published
delicious and adaptable! I made this for a breakfast for dinner Christmas party. Both kids and adults loved this. Not too soggy and not too dry. I only had whole milk instead of half and half and it was still amazing. I also did not let it set overnight with no adverse effects. I made a different version with extra garlic and a dash of red pepper flakes for our own table. You can adapt this with many different spices. My go to breakfast casserole for sure. item not reviewed by moderator and published
I was looking for a casserole for Christmas morning. Something that could be prepared the night before. I will definitely give this a try. item not reviewed by moderator and published
I used wheat bread and smashed turkey links added 1 tsp minced onions, 1 tsp garlic powder and cut the salt in half. I only left it in the fridge for 10-20 minutes. Also didn't have half and half so I used 1/2 heavy cream with 1/2 2% milk the results were pretty good flavor. item not reviewed by moderator and published
Made this for a football brunch and it was a huge hit! Easy, very tasty and it stayed moist, unlike some breakfast casseroles I've had. Will definitely make this my "go to" brunch casserole! item not reviewed by moderator and published
Great to make for a large family like I have they love it! item not reviewed by moderator and published
I enjoyed this very much just enough egg and sausage mixture and everything taste good with cheese in it item not reviewed by moderator and published
Delicious and super easy! Best part is that there was no chopping, mixing or assembly first thing in the morning. Just slid it in the oven and enjoyed some coffee and Pogo games while it baked. item not reviewed by moderator and published
This recipe was so good! I used tater tots instead of bread. Jennie-O turkey bfast sausage instead of regular sausage and non-fat milk instead of half and half. There was, however, nothing low-fat tasting about this casserole, everybody I invited over raved about it :) item not reviewed by moderator and published
I made this for a breakfast potluck at work. Definitely easy and yummy! i&amp;#39;m ready to make it again! item not reviewed by moderator and published
Awesome! My husband loved it. He ate all the rest the next day, not a drop left. I&amp;#39;d love to try this with home fries in the bottom sometime. WTG Trisha Love Love Love your show! item not reviewed by moderator and published
added lots of onions and green chile&amp;#39;s; YUM. served with avocado slices and side of fresh mango. item not reviewed by moderator and published
This is good, but I prefer using potatoes instead of bread. I nuke a few potatoes, cut them into cubes and put them in the bottom of the pan, then follow the recipe. To my family, it&amp;#39;s much better that way. item not reviewed by moderator and published
Absolutely delish the first time and heated up!! I used 2 C of 1/2 and 1/2 and 1/2C of 2% milk. I used country white bread, sharp cheddar and let it sit overnight. But otherwise, followed the recipe. The texture wasn't soggy at all. Great microwaved the next morning!! item not reviewed by moderator and published
I thought that this casserole lacked flavor and I didn&amp;#39;t care for the texture. Hard pieces of turkey sausage, mixed with soggy bread just didn&amp;#39;t work for me. It wasn&amp;#39;t bad, but it wasn&amp;#39;t all that good. Would not make it again. item not reviewed by moderator and published
This is great to a certain point, but it stops for me with the bread. I followed the recipe exactly and just felt the bread was too soggy. I HATE soggy bread! But all the rest was yummy. item not reviewed by moderator and published
Thank you for the recipe! Everyone in my family loved it, including my picky teenager. I used wheat bread, and turkey sausage out of preference. item not reviewed by moderator and published
This recipe is the easiest and best breakfast casserole I have ever made. I can make it in about 10 minutes with ingredients I always have in my fridge, and my friends have all loved it and wanted the recipe. It&amp;#39;s a winner all the way! item not reviewed by moderator and published
Great recipe but not just a southern thing! Our northern family has been making our version for over 50 years and have adapted it to a somewhat healthier version. 1 lb turkey ham, cut into small cubes (or just ham if you prefer 4 eggs or equivalent of egg substitute 8-12 slices of bread (you can use whole grain, sourdough.. whatever 2 1/2 cups skim milk 12 oz. grated cheddar cheese (I use 2% version already grated 1 lb. mushrooms, sliced and sauteed in butter 1 t dry mustard powder Grease 9x13 pan. Layer of bread cubes, 1/3 cheese, mushrooms and turkey ham then repeat with another layer. Top with last 1/3 of cheese. Mix eggs, milk and mustard and pour over casserole. Cover with foil and refrigerate at least over night. Bake @ 350 for 50-60 minutes, (taking off foil about 30-45 minutes into the baking process until bubbly on top. item not reviewed by moderator and published
Delicious! Love how easy it is to prepare.. Also love being able to get it ready the night before and pop it in the oven when we wake, I feel so accomplished already having breakfast made, lol! Thanks for another great recipe Trisha! item not reviewed by moderator and published
So delicious! The only thing I changed is to use hot sausage instead of sage, and I also added red chili flakes while cooking sausage, and added ground cayenne pepper to the egg mixture (we like it spicy. Even with all that it wasn&amp;#39;t spicy, but was so delicious!! One thing to note is that you dont have to let it sit overnight before baking. I let it sit in the fridge only about 30-60 minutes before baking. I took took the foil off of the top the last 20 minutes so the top would get golden! The eggs in this casserole are so fluffy and moist, and there is so much flavor! My fiancé and I at half of the pan and we are excited for leftovers! item not reviewed by moderator and published
This is a winner! Fed it to a houseful this morning and everyone loved it. item not reviewed by moderator and published
This recipe is very similar to one that my mother has been using for at least the past 25 years, and it&amp;#39;s delicious. We always substitute Hot Sausage, for the Sage, and Maple Sausage if you&amp;#39;re making it for kids. Also, if you&amp;#39;re not wild about the consistency of the bread, crescent rolls or puff pastry also work well as the &amp;#34;crust,&amp;#34; although that requires some changes with the temperature and cook time to get to your desired color and consistency. item not reviewed by moderator and published
Owen's Sausage has quite a bit of fat. Try Jimmy Dean's sausage. It is not near as fatty. item not reviewed by moderator and published
My mother used to say 'if you don't have any thing good to say,don't say anything at all'!!! item not reviewed by moderator and published
She's giving her honest reviews bemiller. item not reviewed by moderator and published
She's giving her honest reviews bemiller. item not reviewed by moderator and published
What a stupid question. item not reviewed by moderator and published
There is no such thing as a stupid question. It is how we learn. item not reviewed by moderator and published
I completely agree! She is just awful! item not reviewed by moderator and published
I have made many of her recipes and they have all been great! I'm not looking for gourmet....just every day recipes that are easy to make and her's are perfect. item not reviewed by moderator and published
I think it's good. And she is a great cook. I made the recipe and it came out great!!! I think she should stay on food network. I'm grateful she's teaching us how to cook !!! item not reviewed by moderator and published
Her food is no where near as good as her singing, and I do not really care for C&amp;W. her food LOOKS unappealing, and sounds bland as baby food. I find the recipes of Ina Garten, Giada DeLorentis very appealing and they both display fabulous presentation; even Ree Drummond's recipes are more appealing-although I admit The Pioneer woman's recipees seem a bit too spicy.....I am super sentive to hot spice-the good thing there is that spice content can be adjusted. I turn Tricia off. item not reviewed by moderator and published
You will always have people who will complain. Don't let these people spoil this for you try it for yourself if you like it then keep the recipe m but if not then that is okay just try other recipes. item not reviewed by moderator and published
I agree. Let someone who knows how to cook take her spot. Look at this recipe for example. You definitely have to tweak it yourself to make it any good. item not reviewed by moderator and published

This recipe is featured in:

The Best New Year's Eve Recipes