Sausage Brunch Casserole

Sausage Brunch Casserole
Contributor
Sausage Brunch Casserole
Jimmy Dean
Sausage Brunch Casserole

This easy-prep casserole is the perfect dish for your next brunch or get-together — especially when it’s made with delicious pork sausage. Recipe courtesy of Jimmy Dean.

12
Servings
151
Calories Per Serving
Deliver Ingredients

Ingredients

  • Nonstick cooking spray or butter, for greasing
  • 1 16-ounce package sausage, such as Jimmy Dean Premium Pork Regular Roll Sausage
  • 6 eggs
  • 2 Cups milk
  • 1 Tablespoon Dijon mustard
  • 2 5-ounce packages seasoned croutons (about 6 cups)
  • 2 Cups (8 ounces) shredded sharp Cheddar

Directions

Preheat the oven to 350 degrees F. Lightly grease a 13- by 9-inch baking dish.

Cook the sausage in a large skillet over medium-high heat until thoroughly cooked, 8 to 10 minutes, stirring frequently; drain excess grease from the pan.

Beat the eggs, milk, and mustard in a large bowl with a wire whisk until well blended. Add the bread cubes; stir gently until evenly coated. Stir in the sausage and 1½ cups of the cheese.

Pour into the prepared baking dish; sprinkle the remaining cheese over the top of the casserole.

Bake until a knife inserted in the center comes out clean, 40 to 45 minutes.

Let stand 10 minutes before cutting into 12 squares to serve.

Nutritional Facts

Total Fat
12g
17%
Saturated Fat
7g
29%
Cholesterol
34mg
11%
Carbohydrate, by difference
2g
2%
Protein
9g
20%
Vitamin A, RAE
108µg
15%
Vitamin K (phylloquinone)
2µg
2%
Calcium, Ca
281mg
28%
Choline, total
6mg
1%
Folate, total
12µg
3%
Magnesium, Mg
14mg
4%
Phosphorus, P
187mg
27%
Selenium, Se
10µg
18%
Sodium, Na
241mg
16%
Vitamin D (D2 + D3)
1µg
7%
Water
43g
2%
Zinc, Zn
1mg
13%

Sausage Shopping Tip

Try to use fresh sausage whenever you can; they are full of flavor and don't have the high level of preservatives and nitrates that packaged sausage has.

Sausage Cooking Tip

Fresh sausage should be cooked to an internal temperature of 160 degrees.

Sausage Wine Pairing

Pinot noir, gamay, merlot, zinfandel, carménère, pinotage, or grenache with grilled, roasted, or other simply cooked chicken; chardonnay, pinot gris/grigio, pinot blanc, or chenin blanc with chicken in cream or light tomato sauce or with chicken crêpes or croquettes; sauvignon blanc or sémillon with fried chicken; viognier with spiced chicken dishes.