Sausage Egg Bake

This recipe comes from Grandma Keith’s Kitchen.  She is hands down the best cook I know, next to my mother of course.  This can be prepared the night prior and refrigerated, which makes for any easy breakfast everyone will love on a Sunday morning.


2 ½ cups herb seasoned croutons

2 cups shredded cheese

2 pounds sausage links or browned bulk sausage

4 eggs

¾ tsp dry mustard

2 ½ cups milk

1 can mushroom soup

1 can or box or fresh mushrooms


Put croutons in 8X8 greased pan – top with cheese, cooked sausage, beaten eggs mixed with milk, mustard, soup and mushrooms in order given.

Bake at 350 for one hour.

Let stand a few minutes before serving.

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