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Mini Sausage and Egg Casseroles

Mini Sausage and Egg Casseroles

These Mini Sausage and Egg Casseroles are super cute to serve for house guests. They are packed with savory sausage, vegetables and cheese.  
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Course: Breakfast
Cuisine: American
Diet: Gluten Free
Keyword: sausage and egg casseroles
Prep Time: 10 minutes
Cook Time: 30 minutes
Total Time: 40 minutes
Servings: 12
Calories: 251kcal
Author: Karen Kelly


  • 6 slices of bread (use gluten free bread if necessary) cut into cubes
  • 1 lb maple sausage
  • ½ red pepper diced small
  • ½ onion diced small
  • 6 eggs
  • 1 cup grated cheddar
  • 2 cups milk or cream
  • 1 teaspoon dry mustard
  • 1 teaspoon salt
  • ½ teaspoon fresh black pepper


  • Brown maple sausage while crumbling into small pieces. Drain on paper towels.
  • Saute peppers and onions for 5-10 minutes in a little bit of butter. Add to sausage.
  • Whisk eggs, milk, dry mustard, salt and pepper.
  • Start to assemble. Put a few cubes of bread in the bottom of the muffin tins. Add some sausage and pepper mixture. Top with a tablespoon or so of grated cheddar then pour egg mixture over top. Careful not to fill too full.
  • Bake at 350 degrees for about 20 minutes or until toothpick inserted comes out clean. Make these the night before and then reheat in the morning for an easy breakfast.


Calories: 251kcal | Carbohydrates: 9g | Protein: 13g | Fat: 17g | Saturated Fat: 6g | Cholesterol: 123mg | Sodium: 614mg | Potassium: 229mg | Sugar: 3g | Vitamin A: 465IU | Vitamin C: 6.9mg | Calcium: 150mg | Iron: 1.4mg
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