Egg & Sausage Casserole

Egg & Sausage Casserole

4 Reviews
From: EatingWell Magazine, November/December 1998

A dozen for brunch? No problem with our delicious makeover of a classic egg casserole. Assemble the casserole the evening before you plan to serve it.

Ingredients 12 servings

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Original recipe yields 12 servings
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  • 5 ounces turkey breakfast sausage, (4 small links), casings removed
  • 1 teaspoon canola oil
  • 1 onion, chopped
  • 1 red bell pepper, chopped
  • 4 large eggs
  • 4 large egg whites
  • 2½ cups low-fat milk
  • 1 teaspoon dry mustard
  • ½ teaspoon salt
  • ¼ teaspoon freshly ground pepper
  • ⅔ cup shredded extra-sharp Cheddar cheese, divided
  • 10 slices white bread, crusts removed


  • Active

  • Ready In

  1. Coat a 9-by-13-inch baking dish with cooking spray.
  2. Cook sausage in a skillet over medium heat, crumbling with a fork, until browned. Transfer to a bowl.
  3. Add oil, onion and bell pepper to skillet; cook, stirring occasionally, until vegetables soften, about 5 minutes. Add sausage and cook, stirring, until vegetables begin to brown, about 5 minutes more. Remove from heat and set aside.
  4. Whisk eggs and egg whites in a large bowl until blended. Whisk in milk, mustard, salt and pepper. Stir in ⅓ cup Cheddar.
  5. Arrange bread in a single layer in prepared baking dish. Pour egg mixture over bread and top with reserved vegetables and sausage. Sprinkle with remaining ⅓ cup Cheddar. Cover with plastic wrap and refrigerate for at least 5 hours or overnight.
  6. Preheat oven to 350°F.
  7. Bake casserole, uncovered, until set and puffed, 40 to 50 minutes. Serve hot.
  • Make Ahead Tip: Prepare through Step 5; cover and refrigerate overnight.
  • Keep food fresh: If you're storing food in your fridge for a few hours or more, it's best to keep it in an airtight container or in a container covered tightly with foil. Foil is best at creating a barrier that doesn't let unwanted flavors in (or out) while you store your food.

Nutrition information

  • Per serving: 141 calories; 7 g fat(3 g sat); 1 g fiber; 10 g carbohydrates; 10 g protein; 35 mcg folate; 90 mg cholesterol; 4 g sugars; 567 IU vitamin A; 13 mg vitamin C; 140 mg calcium; 1 mg iron; 326 mg sodium; 192 mg potassium
  • Nutrition Bonus: Vitamin C (22% daily value)
  • Carbohydrate Servings: ½
  • Exchanges: ½ starch, ½ lean meat, 1 fat

Reviews 4

December 29, 2010
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By: damegoodeats
Loved this I loved this recipe. It was quick and easy. My boyfriend really enjoyed it. I even reviewed and posted it on my food blog Pros: easy, quick, tasty
August 14, 2010
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By: EatingWell User
This is a really east recipe. I use it when I have to bring breakfast to work because you prep it the day before and then can cook it off when you are getting ready. It taste very good, especially considering that it is a fairly healthy recipe. I recommend it!
May 15, 2010
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By: Jess Simpson
I've tried some new things with this great recipe. I've been adding whatever turkey or chicken sausage, keilbasa, or even hot dog that I have on hand as well as any kind of cheese. This is really good with shredded mozzarella or even American cheese. To balance the sodium of the meat and cheese substitutions I use Trader Joe's No Sodium Wheat Bread. Also, if I make a half recipe in an 8x8 dish I only need 4 slices of bread, not 5. This has become my family's go-to breakfast dish when we get together for holidays and birthdays!
April 14, 2010
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By: EatingWell User
This has become one of my favorite things to make at the beginning of the week and eat every morning. I cut the recipe in half since it is just my husband and I. I bake it in an 8x8 dish and it puffs up wonderfully. I usually substitute the pepper for whatever veggie I have handy, mostly mushrooms. This is such a great way to start your morning!
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