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Everyone needs an easy sausage breakfast bake casserole recipe in their holiday repertoire. There is nothing better than waking up and popping what is also called a “wifesaver casserole” into the oven first thing, then settling into your holiday with a cup of coffee in hand, knowing that your breakfast is on the way.
Sausage Breakfast Bake Casserole
Let’s face it, wifesaver is definitely a 1950’s term when the little wife did all the cooking.
Let’s face it again : most women STILL do all the cooking on holidays! Just like most of the housework still falls to women even though they are working full time….and the childcare worries… the list goes on and on. Maybe this should be call a sanity saver casserole instead. Or a ” this recipe is so easy that someone else can help out Mom on holiday’s and bake this casserole.” I think I like that one the best. We still have to come a long way, baby, when it comes to freeing up women on the holidays and a little casserole ain’t gonna do it!
That aside, this sausage breakfast bake casserole was delicious AND easy enough that my kids can make it.
Time warning : This has to be prepared the night before you want to serve it
This is just a quickie recipe with hardly any pictures, as my mom made this one as well on Thanksgiving weekend and I only managed to a) eat it and b) take a picture of the food before I inhaled it. My sister has a repertoire of breakfast casserole recipes that she has gleaned off the women she works with, and we are determined to try them all! Tis the season really, and I have discovered that they are really a comforting, warm way to start your weekend morning off with the family. And, there are so many different kinds, that you are sure to come across one that you all love.
This sausage breakfast bake however is seriously THE BOMB. It’s so easy, has only a few ingredients and it turns out every time! You can’t beat that for a holiday casserole.
Happy baking everyone!
Love,
Karlynn
Sausage Breakfast Bake
Ingredients
- 340 grams maple pork sausage, you can use up to a pound of sausage
- 1 teaspoon mustard powder
- 4 large eggs, beaten
- 2 cups milk
- 6 slices white bread, toasted and cut into cubes
- 1½ cups of Cheddar cheese, shredded
Instructions
- Grease a 9×13 pan with butter and set aside.
- Take the sausage out of the casing, and fry it up, breaking it into small little pieces as you go. Cook thoroughly, then drain and pat the extra grease off with paper towels. Using maple flavored sausage gives it a sweet flavor that just can't be beat!
- In another bowl, combine the mustard, eggs and milk, mixing thoroughly. Add salt and pepper if desired.
- Toast the slices of bread and slice into cubes. Add the sausage, bread cubes, and cheese into the egg mixture and stir to coat evenly.
- Pour into the prepared pan and cover. Cover with aluminum foil and refrigerate overnight.
- The next morning, take it out, and preheat the oven to 350°F. Bake for 30 minutes. Take the tinfoil off and add the shredded cheese on top. Continue to bake until the casserole is 165°F in the middle and is puffed up – about another 20 minutes.
- Remove and cool slightly, then serve.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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Peggy says
Although this recipe sounds delicious, the directions for it make absolutely no sense. Please clarify.
Robin Davis says
You really should respond to the questions asked because your directions really are not clear on this one. Salt wasn’t even added in the ingredients list but you say salt in the directions and you don’t say when to add the sausage like many others pointed out and you say to add the cheese to the mixture but then you say uncovered it after it’s baked a while and add the cheese. It would be nice if you’d clarify these things is instead of staying silent.
Joan Schoppe says
Thanks for the recipe Karlynn,
How much is 340 grams?
Thank you,
Joan
Isobel Grace Carter says
Does the sausage get added the night before, or before the pan goes in the oven in the morning? It probably says and I am just not seeing it
Around the World in 80 Cupcakes says
Marvellous \U0001f483. I love overnight recipes like these, particularly for the weekend. I regularly use grassfed beef or a combo of grassfed beef and what I call happy pork to make a large batches of loose sausage meat and freeze in portions. I will add this to my stash. Perhaps I missed it in the recipe, is a 9×13 pan used?
Around the World in 80 Cupcakes says
Awesome, thanks \U0001f44c\U0001f33a
Carol Darmer says
there seems to be something wronf or missing with the directions for this casserole – when to add the sausage? how much cheese to add to the casserole the night before? seems like 1 1/2 hours is a bit long to cook it for
Helen says
Is the cheese put into the recipe in 2 batches part in egg and rest on top once casserole is uncovered. Confirm baking time. 1 1/2 hr ?