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Pork Sausage Egg Casserole

July 19, 2012

Oh, weekend…can I have more of you, please?  There’s so many chores that get ‘saved’ for the weekend, so free time is often hard to come by.  But, I usually manage to spend my fair share of time in the kitchen (I don’t know about you, but I feel the majority of this time is spent doing dishes & cleaning it vs actually cooking!).

This past weekend, I went to the farmer’s market & then to this cute little crepe place for breakfast with a friend (i.e. see cute picture).  They serve sweet & savory crepes…how to decide!   After much internal debate, I decided on #24, the Monseur, which had spicy chorizo, like this recipe that many of you seem to like.  (Crepes are now on my to-do list, by-the-way.)  It was delicious, of course.

For Sunday’s breakfast, I made this pork sausage egg casserole.  I’ve made this, or a slight variation of this, so many times that I figured it was time to share.  It’s kind of like the grand standard of egg casseroles…easy to remember, easy to make & always enjoyed.  So, time to share, obviously.

You can use reduced-fat pork sausage or just the regular (be sure to drain).  Same for the bacon, turkey or the fully loaded stuff.  Onions are kind of standard in most of my recipes (as is garlic), but you could omit this ingredient (if you must).

Oh, and remember you should make these the night prior.  Refrigerate overnight & then just bake in the morning!



1 lb reduced-fat pork sausage
1 onion, finely chopped
3 cloves garlic, minced
4 slices of whole wheat or sourdough bread
6oz turkey bacon, cooked, drained & chopped
6 eggs + 3 egg whites
2 cups skim milk
salt & pepper, to taste
1-2 cups shredded cheddar cheese
chopped fresh parsley, to taste


  • In a large skillet, cook sausage & onion over medium heat.  When almost browned (about 7 min or so), add garlic.  Drain & set aside.
  • Meanwhile, spray 9×13 baking dish with non-stick cooking oil.  Spread bread on bottom of dish (depending on the size of your slices, you may need to add more/less).   Evenly spread cooked sausage mixture & bacon over bread.
  • In a medium bowl, whisk eggs, milk, salt & pepper.  Pour on top of bread/meat.  Layer cheese on top.  Cover & refrigerate overnight.
  • 30 min – 1 hour prior to baking, remove casserole from refrigerator.  Bake in preheated 350 degree oven for 50min – 1 hour.  Garnish with parsley. Serve with salsa (optional).

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