| Level: | Easy |
| Total: | 9 hr 10 min |
| Prep: | 10 min |
| Inactive: | 8 hr |
| Cook: | 1 hr |
| Yield: | 12 servings |
| Level: | Easy |
| Total: | 9 hr 10 min |
| Prep: | 10 min |
| Inactive: | 8 hr |
| Cook: | 1 hr |
| Yield: | 12 servings |
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
Instructions
- 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.
Nutrition Facts
| Serving Size | 1 of 12 servings |
| Calories | 345 |
| Total Fat | 26 g |
| Saturated Fat | 12 g |
| Carbohydrates | 11 g |
| Dietary Fiber | 1 g |
| Sugar | 3 g |
| Protein | 17 g |
| Cholesterol | 146 mg |
| Sodium | 559 mg |
| Serving Size | 1 of 12 servings |
| Calories | 345 |
| Total Fat | 26 g |
| Saturated Fat | 12 g |
| Carbohydrates | 11 g |
| Dietary Fiber | 1 g |
| Sugar | 3 g |
| Protein | 17 g |
| Cholesterol | 146 mg |
| Sodium | 559 mg |
Reviews
Has anyone ever made this without the bread?
Testing
we love this recipe! Our store was out of sage sausage so we tried maple and it was DELICIOUS! Our 2 year old loves it and so do we. I love that you can prep it overnight and just pop it in the oven in the morning. It lasts us a few days, too which makes for a quick and easy breakfast that just needs to be reheated!
I made this last night and my husband and I had breakfast this morning. It is fantastic, yummy and a keeper. You should all try this!
Thanks for the recipe. You can add or subtract anything for this recipe. I used half a loaf of French bread, used Gouda cheese, I used ham instead of sausage and fresh spinach I needed to use up. I used the same egg mixture but added 1 heaping tsp cayenne.
My whole family loves this. Sometimes also cut up bacon in it too.
Very good but I had to modify for dietary reasons. One friend is allergic to red meat and pork so I subbed Jimmy Dean turkey sausage and his wife is gluten intolerant so I subbed gluten free bread. All tasted very good. The only complaint is 10 oz of cheese is a lot. I think 5-6 oz would be better. You could also play around and add frozen shredded potatoes or green peppers and onions. Very adaptable. You could also gild the lily with some sausage gravy over the top!
Great
I had to tweak a bit since I’m allergic to dairy. I used unsweetened coconut cream with a bit of water, turned out delicious!
Absolutely delicious! I made changes (used ham, green onions, and red pepper). I used 7 slices of Italian bread to cube and only 8 0z. of shredded cheese. I used 7 large beaten eggs because our eggs are smaller. This was a surprise breakfast casserole for my husband on Fathers Day! He loved it!