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If you need a warm inviting breakfast dish, look for further. Make this the night before and pop into the oven in the morning. Great for lazy mornings when you’re hosting guests or for a Sunday brunch. This is one of my go to recipes that I have made more times than I can count.

There is nothing better than waking up to the smell of this baking in your oven and the sound of coffee beans grinding for a fresh Americano.

Frequently Asked Questions

Can I use bacon?

Yes! Use crumbled bacon as an easy swap from the sausage.

What kind of milk?

I use whatever milk I have on hand. Usually 2% or whole.

Egg Casserole

by Katie Heath
My go to dish for weekend brunch
Servings: 8
Prep Time: 30 minutes
Cook Time: 30 minutes
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Ingredients 

  • 6 eggs
  • 8 slices sandwich bread, crusts removed
  • 1 lb. breakfast sausage
  • 2 cups grated cheddar cheese
  • 1 tsp. dry mustard
  • 1 tsp. salt

Instructions

  • Brown sausage in a skillet over medium heat until there is no pink left. Drain the sausage on a paper towel lined plate to remove excess fat. Let cool.
  • Mix cracked eggs, milk, cheese, mustard, salt, and sausageinto a big mixing bowl until combined. Add the cubed bread and gently mix. Pour into a greased 9 by 13 pan.
  • Leave overnight in the fridge covered with tin foil. Preheat oven to 325. Bake uncovered for one hour until cheese is melted and the top is golden brown. Let cool for 10 minutes before serving.  

Notes

Katie’s Tips:
*Substitute bacon for the sausage. Use crumbled up cooked, crispy bacon that has been laid out on a paper towel to get rid of the excess grease. 
*Sub spicy cheese like pepper jack for a kick.
*To add some vegetables, sauté some onion and peppers and cool them. Add them to the egg mixture and combine before adding to the 9 by 13.
Made it? Tag @katieskitchencounter on Instagram. I’d love to see!