Make it ahead…Sausage, Sage and Egg Casserole


Prepare this dish several hours ahead or even overnight…bake just before serving…simple and delicious!

This dish was inspired by a recipe which can be found here


Printable instructions can be found here  Sausage, Sage and Egg Casserole


From the Butcher :

One pound of Sweet Italian Sausage; removed from the casing ( about 5 links)

12 ounces of sharp cheddar ( I used half and half mixture of Oscar’s Aged White Cheddar, and Oscar’s Hickory Smoked Cheddar); grated.

You will also need:

5 eggs

One small red onion; diced

2 tablespoons of fresh sage; chopped

6 slices of white bread; cut into cubes

2 cups of half and half ( One pint)

1 teaspoon of ground mustard powder

Freshly ground salt and pepper

You will need a 13x 9 inch oven-proof casserole dish.


Prepare the bottom of the dish with a  baking spray. Scatter the cubed bread evenly over the bottom of the dish.

Brown the sausage meat and red onion with two tablespoons of olive oil over medium heat. This should take about eight to ten minutes. During the last two minutes of browning, stir in the chopped sage.

Scoop the cooked sausage mixture over the cubed up bread. Layer on the grated cheddar cheese.

Whisk the eggs, half and half & ground mustard  in a mixing bowl. Pour the egg mixture evenly over the casserole. Season with freshly ground salt and pepper. Cover with foil and refrigerate at least four hours or up to overnight.

When you are ready to bake:
Pre-heat the oven to 350 degrees fahrenheit. Bake the casserole for forty-five minutes covered and eight to ten minutes uncovered. Remove from the oven when the cheese has browned and the dish is bubbling! Serve immediately.



  1. Pingback: Mother’s Day Brunch Menu | chowfancy

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