This cheesy sausage and egg casserole is the perfect make-ahead breakfast or brunch dish that your whole family will love! It rests in the fridge overnight, then baked when ready to serve.
I was first introduced to a recipe like this a long, long time ago when a Canadian friend gave me a cookbook from home that she loved called The Best of Bridge. It was put together by a group of bridge playing ladies who so enjoyed the food they brought to share on games days that they decided to write a cookbook.
Their warm and wonderful cookbooks are staples of Canadian culture and are still available today, almost 50 years after the first one was published! In that first book, which I still have and treasure, the breakfast casserole was called Christmas Morning Wife Saver. It called for Canadian bacon, naturally, or you could substitute ham.
I made some version of it often years ago, sometimes substituting breakfast sausage or cooked crispy bacon instead but somehow it got dropped from the weekend/holiday rotation. Time to bring my rendition back!
Cheesy Sausage and Egg Casserole
I like to spice things up with the addition of jalapeños but if your family can’t take the heat, feel free to add some chopped green peppers aka bell peppers instead for inside the casserole and to sprinkle on for garnish. I also use the Jimmy Dean “hot” sausage for extra spiciness. Use your favorite.
Ingredients
1 lb or 450g bulk pork sausage
2 fresh jalapeños
6 large eggs
2 cups or 480ml milk
1 teaspoon mustard powder
1/2 teaspoon salt
6 oz or 170g sliced sandwich bread – about 4-5 slices
4 oz or 113g extra sharp cheddar, grated
For baking:
2 oz or 56g extra sharp cheddar, grated
Method
In a skillet, brown and crumble sausage; drain and set aside to cool.
Cut the bread into 1/2-inch or 1cm cubes. I leave the crusts on.
Cut several round slices of jalapeño to decorate the top before baking, then mince the rest and discard the stems. I leave the seeds and ribs in because we like things spicy but you can discard these if you don’t.
In a large bowl, beat the eggs. Whisk in the salt and mustard powder. Then add the milk and whisk again.
Stir in the bread cubes, cheese, cooled sausage and minced jalapeños.
Spoon into a greased 9x13-in or 23x33cm baking dish. Cover snugly with cling film and refrigerate for 8 hours or overnight.
Remove from the refrigerator 30 minutes before baking and preheat your oven to 350°F or 180°C.
Top the casserole with the extra grated cheddar and decorate with the reserved jalapeño slices.
Bake, uncovered, for 40 minutes or until a knife inserted in center comes out clean.
Remove the pan from the oven and let the casserole rest for five minutes, before cutting in squares to serve. I like to put out our favorite hot sauce in case anyone wants to add a sprinkle or two.
Enjoy!
Welcome to the 19th edition of the 2024 Alphabet Challenge, brought to you by the letter S. Many thanks to Wendy from A Day in the Life on the Farm for organizing and creating the challenge. Check out all the S recipes below:
- Blogghetti: Air Fryer Sausage Balls
- Food Lust People Love: Cheesy Sausage and Egg Casserole
- Karen’s Kitchen Stories: Cold Sesame Noodles
- Mayuri’s Jikoni: Schezwan Sauce
- Sneha’s Recipe: Shami Kebabs
- A Day in the Life on the Farm: Southern Style BBQ Shrimp
- Magical Ingredients: Spanakoparatha
- A Messy Kitchen: Strawberry Mint Spritzers
- Jolene’s Recipe Journal: Summer Squash Salad
- Faith, Hope, Love, & Luck Survive Despite a Whiskered Accomplice: Sweet Whiskey Skillet Teriyaki Chicken
A: Anchovy Deviled Eggs
B: Spicy Braised Ginger Pork Belly
C: Cecilie's Favorite Coleslaw
D: Cajun Chicken Eggplant Dressing
E: Everything Pizza Tartin
F: Baked Chicken and Feta Meatballs
G: Grape Juice Jigglers
H: Crispy Bacon-wrapped Chicken Hearts
I: Raspberry Rhubarb Ice Cream
J: Java Dry Spice Mix Chops
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