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+ servings
sausage egg cheese casserole on a vintage 1950's china plate with fresh green grapes

Pheasant Hunter's Sausage Egg Cheese Casserole

This is a recipe for a sausage egg cheese casserole, a make ahead breakfast casserole that is assembled the night before for a quick bake hearty breakfast the next morning. Feed a hungry crowd with this comfort food classic.
Course Breakfast
Cuisine American
Prep Time 30 minutes
Cook Time 45 minutes
Total Time 1 hour 15 minutes
Servings 8
Calories 523kcal


  • 12 slices white bread crust removed
  • Yellow mustard
  • 2 tablespoons sweet onion diced
  • 1 pound breakfast sausage cooked, drained
  • 2 cups grated cheddar cheese
  • 8 large eggs
  • 3 cups whole milk
  • 1 teaspoon salt
  • 1 teaspoon Worcestershire sauce


  • Cook the breakfast sausage in a fry pan stove top. A few minutes before it's browned, add onions. Finish cooking for about 3 - 5 minutes or until onions are tender.
  • Remove crust from 12 slices of white bread. I use white sandwich bread. This task is easier if you've frozen the bread. 
  • Spread each slice of bread (one side only) with a thin layer of mustard.
  • Cut the bread in cubes. Place half of the crumbs in a 9 x 12 inch casserole dish. 
  • In a large bowl, beat the eggs and then blend in the following: milk, salt and Worcestershire sauce. Pour half of this mixture over the bread crumbs in the pan.  Add half of the cheese.
  • Add the remaining bread and then pour the remaining milk and egg mixture over. Add the rest of the cheese. Using the back of a spoon, press down to make sure the bread is coated.
  • Cover and refrigerate overnight. 
  • The next morning, using a roasting pan, place the casserole dish in the pan and place in oven. Carefully pour water into the roasting pan until it reaches about 1/3 of the way up the casserole dish. Bake at 350 degrees, uncovered,  until inserted knife comes out clean, indicating the custard has set. Depending on your oven, this can take 40 minutes to an hour. 
  • Let stand 15 minutes before serving.


You can also use ham for this recipe.


Calories: 523kcal | Carbohydrates: 23g | Protein: 29g | Fat: 33g | Saturated Fat: 14g | Cholesterol: 290mg | Sodium: 1138mg | Potassium: 416mg | Fiber: 1g | Sugar: 7g | Vitamin A: 780IU | Vitamin C: 0.5mg | Calcium: 441mg | Iron: 3.2mg