Country Sausage and Egg Dish

Diana Hohman


You may use bacon and Italian sausage instead of the country sausage and ham if you wish. This recipe came from a dear friend who makes it for her family every Christmas. She is a gourmet cook and everything she makes is outstanding.


☆☆☆☆☆ 0 votes

30 Min
1 Hr


  • 1 lb
    jimmy dean country sausage
  • 12
  • 2 can(s)
    cream of mushroom soup, undiluted
  • 3 c
    cheddar cheese, shredded
  • 1 lb
    boneless smoked ham
  • 1 large
    onion, chopped
  • 1 medium
    green bell pepper, chopped
  • 3/4 c
    half and half

How to Make Country Sausage and Egg Dish


  1. Spray 9X13 baking pam. Spread 1 cup of the cheese on the bottom of the pan. Break eggs and put on top of cheese in pan. Pierce the yolks with a fork.
  2. Fry sausage and drain oil from pan. Add ham and green pepper and onion and saute until soft. Spread mixture on top of the eggs. Spread the rest of the cheese over the mixture.
  3. Add a layer of the two cans of mushroom soup to the top of the mixture.
  4. Cover and refrigerate overnight.
  5. Pour the half and half on top before baking.
  6. Bake at 325 degrees for 1 hour.

Printable Recipe Card

About Country Sausage and Egg Dish

Course/Dish: Breakfast Casseroles, Eggs
Main Ingredient: Eggs
Regional Style: American
Other Tag: Heirloom

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