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Overnight Sausage and Egg Breakfast Casserole

 | Published on 1/24/2020

Sausage and Egg Breakfast Casserole

 

1 pkg Regular Flavor Jimmy Dean Pork Sausage

10 eggs, lightly beaten

3 Cups milk

2 teaspoons dry mustard (optional)

1 teaspoon salt

6 cups cubed bread (about 6 slices)

2 cups shredded sharp cheddar cheese

½ teaspoon black pepper

½ cup sliced mushroom (optional)

1 medium tomato, seeded and chopped (optional)

½ cup thin-sliced green onions (optional)

 

Heat oven to 325 degrees.

In large skillet, cook sausage.

Mix eggs, milk, mustard, salt.

Distribute half the bread evenly in buttered 9x13x2 baking dish.

Sprinkle with half the pepper, half the cheese, half the sausage, and half of each optional ingredient.

Repeat layering the casserole using remaining bread, pepper, cheese, sausage and optional ingredients.

Pour egg mixture evenly over casserole.

Bake uncovered 55-60 minutes. Tent with foil if top begins to brown too quickly.

I’ve always made this the night before, but can be assembled ahead and refrigerated up to 12 hours before baking.