Breakfast Casserole

Breakfast Sausage Casserole

Prep Time: 10 minutes

Cook Time: 50 minutes

Total Time: 1 hour

Yield: 12 Servings

This recipe needs to chill overnight for 8 hours.


  • 1/2 loaf of sliced white bread
  • 1 pound Uncle Charley’s Loose Packed Pork Sausage
  • 10 ounces sharp cheddar cheese, grated
  • 2 cups half-and-half
  • 1 teaspoon dry mustard
  • 1 teaspoon salt
  • 5 large eggs, lightly beaten
  • Butter, for greasing


  1. Cut bread into 1-inch cubes and spread into bottom of a greased 9x13x2 inch casserole dish.
  2. In a medium skillet, brown sausage over medium heat until fully cooked and no longer pink. Remove sausage with a slotted spoon to drain fat. Spread cooked sausage over bread and top with cheese.
  3. Stir together half-and-half, dry mustard, salt and eggs. Pour mixture over cheese. Cover casserole with aluminum foil and refrigerate for 8 hours or overnight.
  4. Next day, preheat oven to 350°F. Bake the covered casserole until set and slightly golden, about 50 minutes. Remove from oven and allow casserole to set for 15 minutes before serving.