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Recipe: Easy Egg Casserole

Here is a recipe that was shared with us by one of our Amish caregivers! This classic egg casserole is a favorite for many! Try it for a Mother's Day brunch with family or friends!

Easy Egg Casserole

1 lb. bulk pork or turkey sausage

6 large eggs

2 cups whole milk

1 tsp. salt

1 tsp. ground mustard

6 slices white bread, cut into 1/2 inch cubes

1 cup shredded cheddar cheese

Optional: 1/2 cup chopped onions and 1 cup chopped mushrooms


  1. In a skillet, brown and crumble sausage, drain and set aside.

  2. In a large bowl, beat eggs. Add milk, salt and mustard. Add bread cubes, cheese, sausage, and onions and mushrooms, if desired.

  3. Pour into a 11x7 inch baking dish. Cover and refrigerate for 8 hours or overnight.

  4. Remove from fridge 30 minutes before baking.

  5. Bake, uncovered, at 350 degrees for 40 minutes or until a knife inserted in the center comes out clean.

Here are some suggestions on what to serve with this casserole:

  • Fresh fruit cup

  • Yogurt Parfait

  • Blueberry muffins or mini donut holes

  • Cinnamon Rolls

  • Pineapple Cooler (recipe below)

Pineapple Cooler

1 2-liter 7-Up

6 Tbsp lemon juice

6 cups pineapple juice

Mix all ingredients together and chill. Serve over ice cubes.



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