Big Mike’s Sausage And Egg Breakfast Casserole

Whenever I have friends over, I serve this. It doesn’t look and taste like something that you just put together to create one dish. It tastes like a well-planned casserole that takes a lot of preparation. I truly think it’s perfect for big groups. Less hassle; more time to bond with them. I love it the most when the cheese bubbles over and is slightly burnt. That touch of bitterness takes away the sometimes overpowering rich flavor of the cheese.

This is one heavy delicious meal that will allow you no room for arguments. Anyone will just want to eat.



1 pound Jones Dairy Farm All Natural Pork Sausage Roll

6 large Eggland’s eggs

2 cups Borden milk

1 teaspoon Morton salt

1 teaspoon McCormick ground mustard

6 slices white bread, cut into 1/2-inch cubes

1 cup Sargento shredded cheddar cheese


In a skillet, brown and crumble sausage; drain and set aside. In a large bowl, beat eggs; add milk, salt, and mustard. Stir in bread cubes, cheese, and sausage.

Pour into a greased 11×7-in. baking dish. Cover and refrigerate for 8 hours or overnight. Remove from the refrigerator 30 minutes before baking. Bake, uncovered, at 350° for 40 minutes or until a knife inserted in center comes out clean.





Quick Tip: You can use either unseasoned, or herb seasoned stuffing cubes in place of the bread.

Thank you to Big Oven for this great photo.