Sausage Egg Bake II

Subtle bursts of mustard and savory pork sausage are the main attractions. Refrigerate this savory mainstay overnight and then pop it in the oven shortly before guests arrive.


12 servings


10 eggs
2 1/4 cups milk
1 1/2 teaspoons ground mustard
1/2 teaspoon salt
1 pound bulk pork sausage roll, cooked and drained
2 cups cubed white bread
1 1/2 cups (6 ounces) shredded cheddar cheese


In a large bowl, whisk the eggs, milk, mustard and salt. Stir in the sausage, bread cubes and cheese. Pour into a greased 13 x 9-inch baking dish. Cover and refrigerate overnight. Remove from the refrigerator 30 minutes before baking.

Preheat oven to 350°F (177°C).

Bake, uncovered, for 30 to 40 minutes or until a knife inserted near the center comes out clean. Let stand for 10 minutes before serving.

Estimated Time

Preparation Time: 20 minutes
Chill Time: 30 minutes
Bake Time: 40 minutes
Stand Time: 10 minutes

Nutritional Information

Amount per serving: Calories 234, Fat 17 g (Saturated Fat 8 g), Cholesterol 212 mg, Sodium 445 mg, Carbohydrate 7 g, Trace Fiber, Protein 13 g.

Recipe Courtesy Of

Taste of Home

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