Mom's Egg Casserole

Mom's Egg Casserole

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Patricia Allcorn


We have this every Christmas morning and whenever I need something for a breakfast potluck.


★★★★★ 2 votes

12 Hr
40 Min


  • 1 lb
    bulk pork sausage
  • 6
  • 2 c
  • 1 tsp
    ground mustard
  • eyeball
    pepperidge farm herb croutons (1/2 pkg?)
  • 1 c
    shredded cheddar cheese

How to Make Mom's Egg Casserole


  1. In skillet, brown and crumble sausage, drain and set aside.
  2. In large bowl, beat eggs; add milk, salt and mustard. Stir in croutons/stuffing, cheese and sausage.
  3. Pour into a greased 11x7x2" baking dish. Cover and refrigerate for 8 hours or overnight. Remove from the refrigerator 30 minutes before baking.
  4. Bake uncovered @ 350 degrees F for 40 minutes or until a knife inserted near the center comes out clean.

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