Sausage and Egg Casserole Recipe


Preparation Time15 MinCooking Time25 Min
Ready In40 MinDifficulty LevelEasy
Health IndexAverageServings4
MethodMain Ingredient


 Pork sausage1 Pound, minced
 Hard-boiled eggs4
 Butter2 Tablespoon
 Salt1⁄2 Teaspoon
 Pepper1 Pinch
 Milk2 Cup (32 tbs)
 Canned whole kernel corn14 Ounce (1 Can)
 Parsley2 Tablespoon, chopped
 Breadcrumbs1 Cup (16 tbs), buttered
 Parsley2 Teaspoon (For Garnish)

Nutrition Facts

Serving size

Calories 633 Calories from Fat 416

% Daily Value*

Total Fat 46 g71.4%

Saturated Fat 19.5 g97.7%

Trans Fat 0 g

Cholesterol 374.6 mg

Sodium 1014.1 mg42.3%

Total Carbohydrates 25 g8.3%

Dietary Fiber 4.1 g16.5%

Sugars 14.2 g

Protein 30 g59.1%

Vitamin A 35.4% Vitamin C 28.2%

Calcium 23.5% Iron 17%

*Based on a 2000 Calorie diet


1)Preheat the oven.

2)Brown the pork sausage mince and drain the fat.
3)After removing the shells from the eggs, slice 2 of them placing in a well-greased 6 cup capacity casserole.
4)In a saucepan melt butter adding the flour stirring until smooth, cooking for 1 minute without browning.
5)Season it with salt and pepper, adding milk and stir until the sauce boils and thickens.
6)Stir in the well-drained corn and parsley, and simmer for 3 minutes.
7)Pour half the sauce over the sliced eggs in the casserole and arrange the browned and drained pork mince on top covering with the rest of the sauce.
8)Slice the remaining eggs and place on top, then sprinkle with buttered breadcrumbs.

9)Bake at 1900 C (3750 F) for 20 to 25 minutes or until the crumbs are brown and the filling heated through.

10)Serve it hot by garnishing it with parsley.