Breakfast Sausage Casserole

  • Cooking Time60 mins
  • Serves12
  • DifficultyEasy
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

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

2. 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.

3. Then stir together the, half-and-half, dry mustard, salt and eggs. Pour this mixture over the cheese. Cover the casserole with alluminum foil and refrigerate for 8 hours or overnight.

4. The next day, preheat the oven to 180°C.

5. 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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