Breakfast Sausage Casserole

80 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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80 Ratings

Jodi M.
Yummy. I have made this several times now. The first time I made it I put everything into a ziplock lock bag and took it along on a little vacation. When I was ready to bake it a few days later I dumped the bag in to a buttered pan and baked. See All Reviews Post Review

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