Sausage Breakfast Casserole Recipe
We love a good breakfast casserole. We usually eat them for dinner because I’m not a morning person. This Sausage Breakfast Casserole is actually one that I like to eat at breakfast because you can make it ahead of time and refrigerate up to 24 hours. Woo Hoo!
This Sausage Breakfast Casserole tastes great! We loved the combination of swiss and cheddar cheese. I also loved the addition of a little Worcestershire sauce in the egg mixture. We served this with some fruit and coffee for a quick breakfast.
This is also a great casserole to make when you have overnight guests. There is no need to turn on an alarm; the aroma of the casserole will definitely wake them up!
Sausage Breakfast Casserole
- 1 lb sausage
- 6 slices white sandwich bread, torn into pieces
- 1 cup shredded Swiss cheese
- 1 cup shredded Cheddar cheese
- 1 1/2 cups milk
- 1 tsp Dijon mustard
- 3 eggs, lightly beaten
- 1 tsp Worcestershire sauce
- 1/4 tsp salt
- 1/4 tsp pepper
Lightly spray an 11×7-inch baking pan with cooking spray. Set aside.
Cook sausage in a large skillet until no longer pink. Drain well.
Arrange bread in a single layer in prepared pan. Top with sausage and cheeses.
Whisk together milk, eggs, Worcestershire, salt and pepper. Pour over sausage and cheese.
Cover and refrigerate 8 to 24 hours.
Preheat oven to 350 degrees. Bake casserole for 40 minutes.