Brunch Egg Casserole

Brunch Egg Casserole

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  • Prep Time


  • Total Time


  • Servings



  • 1

    pkg. (16 oz.) bulk pork sausage, cooked, drained and crumbled

  • 4

    cups cubed day-old bread w/o crust

  • 2

    cups (8 oz.) shredded sharp cheddar cheese

  • 2

    cans (12 fl. oz. each) NESTLÉ® CARNATION® Evaporated Milk

  • 10

    large eggs, lightly beaten

  • 1

    cup fresh tomatoes, diced (or 1 can, drained)

  • 1

    teaspoon dry mustard

  • ¼

    teaspoon onion powder

  • 1

    teaspon salt

  • ½

    cup sliced mushrooms


GREASE 13 x 9-inch baking dish. Place bread in prepared baking dish. Sprinkle with cheese. COMBINE evaporated milk, eggs, dry mustard, salt and onion powder in medium bowl. Pour evenly over bread and cheese. Sprinkle sausage, tomatoes and mushroomoson the top. Cover; refrigerate overnight. PREHEAT oven to 325°F. BAKE for 55 to 60 minutes or until cheese is golden brown. Cover with foil if top browns too quickly. Season with ground black pepper.


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