Sausage Egg Bake

Cassie *


This breakfast casserole is a cross between biscuits and gravy and an egg bake.

Quick to throw together and have ready to bake up in the morning.

I know you will love it, my family sure does.


☆☆☆☆☆ 0 votes

10 Min
1 Hr 30 Min


  • 1 can(s)
    cream of mushroom soup
  • 1 can(s)
  • 1 1/2 lb
    ground sausage
  • 2 1/2 c
    seasoned stuffing mix
  • 4
  • 3 c
    milk - divided
  • 3/4 tsp
    dry mustard
  • 3/4 tsp
  • 1/2 tsp
  • 2 c
    cheddar cheese - shredded, divided

How to Make Sausage Egg Bake


  1. In a large skillet, brown the sausage. Drain and set aside.

    Place croutons on bottom of greased 9x13 baking dish. Top with 1 1/2 cups of cheese and sausage.

    Beat eggs with 2 1/2 cups milk (reserved 1/2 cup will be used for soup mixture) and seasonings, pour into baking dish. Cover and refrigerate overnight.

    The next day, preheat oven to 350 degrees.

    Combine soup with 1/2 cup milk. Pour over egg mixture. Sprinkle mushrooms and remaining 1/2 cup of cheese on top.

    Bake 1 1/2 hours

Printable Recipe Card

About Sausage Egg Bake

Main Ingredient: Pork
Regional Style: American

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