"He that but looketh on a plate of ham and eggs to lust after it hath already committed breakfast in his heart."--C. S. Lewis

Overnight Sausage Egg Casserole Recipe

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This recipe for Overnight Sausage Egg Casserole, by , is from The Sarah and Bradley Kilborn Family Kitchen, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Elizabeth Kilborn


1 pound sausage (can also use pre-cooked turkey sausage...easier/more healthy!)
6 eggs
2 cups milk (almond milk works fine too)
1 tsp salt
1 tsp yellow mustard
2-3 slices bread, cubed
Finely diced bell pepper (about ½ cup total). For Christmas: red and green; for Easter: yellow/orange/green
Cheddar cheese, grated (16 oz)

Crumble and brown the sausage, drain. Omit this step if using pre-cooked turkey sausage.
Whisk the eggs with milk, salt, and mustard.
Place bread on bottom of 9x12 casserole dish.
Crumble sausage over the bread.
Distribute diced bell peppers over top.
Top with grated cheese – can use entire 16 oz or go more sparingly
Pour egg mixture over top.

Cover well and refrigerate overnight.

Bake 30-40 minutes at 350 degrees
Let sit for about 5-10 minutes before serving.

Personal Notes:
Personal Notes:
“This recipe is from a Winter Park Junior League cookbook that my Mom received at her bridal shower in 1986. We have this every Christmas morning, and sometimes as part of Easter brunch. Bradley loves it!”




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