Easy Sausage & Egg Casserole
An Easy Breakfast Casserole is a guaranteed crowd-pleaser for any occasion, and this Sausage and Egg Casserole is a favorite in our house. Every Thanksgiving, Christmas, and Easter for as long as I can remember, we've made this breakfast casserole recipe.
Servings: 12 servings
Ingredients
- 2 pounds venison breakfast sausage
- 8 eggs, beaten
- 2 ½ cups milk
- 1 can of cream of mushroom soup
- 10 white bread slices, cubed
- 8 ounces Cheddar cheese, grated
Instructions
- Lightly coat a 9- x 13-inch baking dish with nonstick cooking spray.
- Heat a large skillet over medium heat. Add sausage and cook, breaking it into bite-size pieces using a wooden spoon. Cook until brown and slightly crispy on some pieces, about 8 minutes. Drain off most of the grease and set aside.
- Combine eggs, milk, and soup in a large bowl. Whisk until well combined.
- Spread the bread cubes evenly into the bottom of the greased baking dish. Then sprinkle the sausage and cheese evenly over the bread.
- Pour the egg mixture evenly over the ingredients in the pan. Cover and chill overnight.
- Prior to baking preheat oven to 350 degrees F. Bake for 30 minutes, covered with aluminum foil. Then bake uncovered for about another 30 minutes.
- Remove from oven when done and serve warm.
