Breakfast Egg Sausage Bacon Cheddar Casserole

  • Author: The Kitchen Whisperer

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  • 6 large eggs
  • 1 cup half-and-half
  • 2 Tbl green onions, chopped (white and green parts)
  • 1/2 tsp salt
  • 1/2 tsp pepper
  • 1/2 tsp ground mustard
  • 1 Tbl butter, at room temperature
  • 7 thick slices of Challah or Texas toast (or 1011 regular sized slices of bread), chopped in 1” cubes
  • 1 lb loose maple breakfast sausage, cooked and drained (or regular breakfast sausage)
  • 1 lb bacon, crispy and chopped in 1” pieces
  • 1 cup grated cheddar cheese


  1. In a bowl, beat the eggs.
  2. Add the half and half, salt, pepper and ground mustard and whisk well.
  3. Spread the butter over the bottom and sides of a 13 x 9 inch non-metal baking dish.
  4. Spread half of the bread on the bottom of the pan.
  5. Top with half of the sausage, bacon, cheese and green onions.
  6. Repeat with the remaining bread, sausage, bacon and green onions.
  7. Pour the egg mixture over top.
  8. Gently press the bread down into the egg mixture.
  9. Top with green onions and cheese.
  10. Cover with plastic wrap and refrigerate for at least 8 hours, overnight is best.
  11. Remove from the refrigerator 30 minutes before baking.
  12. Preheat the oven to 350F with the rack in the middle
  13. Uncover the dish and bake for 35-40 minutes, or until the casserole is set in the center. *Test with a wooden skewer. It should come out almost clean.
  14. Let stand 5-10 minutes before cutting into serving pieces.
  15. Serve with warm maple syrup.
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