Easter Breakfast Casserole

Time to rise-up and make a Gooo-od breakfast casserole with Purnell's Sausage.


  1. In a skillet, brown and crumble sausage; drain and set aside. In a large bowl, beat eggs; add milk, salt and mustard. Stir in bread cubes, cheese and sausage.
  2. Pour into a greased 11×7 inch baking dish.  Cover and refrigerate for 8 hours or overnight. Remove from the refrigerator 30 minutes before baking. Bake, uncovered, at 350° for 49 minutes or until a knife inserted in center comes out clean.


  • 1lb of Hot or Mild Country Sausage
  • 6 Large Eggs
  • 2 Cups of Milk
  • 1 tsp of Salt
  • 1 tsp Ground Mustard (optional)
  • 6 slices of white bread cut into ½ inch cubes
  • 1 cup of Shredded Cheddar Cheese

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