Food & Drink
This Sausage & Egg Casserole from The Fountain Avenue Kitchen is a wintertime favorite
Story & recipe by Ann Fulton
The prep-ahead casserole has stood the test of time for a reason! With its great taste and hearty appeal (not to mention those crusty edges!), my grandmother’s Sausage & Egg Casserole has been go-to brunch fare for family and friends for decades. Serve with coffee cake or muffins and a fruit salad for a crowd-pleasing spread!
In the years before The Fountain Avenue Kitchen came to be, this recipe was one of the most-copied recipes from my old wooden recipe box. That is to say, I actually wrote the words on an index card. Remember when we did that?
It was my grandmother’s recipe, which lends a certain credibility. What grandmother produces a bad recipe?
Meet Ann Fulton, the recipe developer and cook behind The Fountain Avenue Kitchen where she has been sharing time-tested recipes for the last 12 years.
The taste is memorable, the ingredient list is simple, and it can be prepared in advance. Over the years, the savory casserole has graced the tables of countless holiday breakfasts, wedding and bridal showers, anniversary brunches, and even the occasional breakfast-for-dinner.
From The Fountain Avenue Kitchen: Sausage & Egg Casserole
Ingredient List
Fig Notes: We’ve added a few Lancaster Central Market stops where you can grab your supplies locally.
- 1½ pounds bulk sausage (or sausage removed from casings)—find it at The Turkey Lady at Lancaster Central Market
- 9 large eggs — find them at Maplehofe Dairy at Lancaster Central Market
- 10 slices white bread, cubed (or 7.5 ounces/about 6 cups from a loaf)— find it at Ric’s Bread at Lancaster Central Market
- 1½ teaspoons dry mustard — find it at The Herb Shop at Lancaster Central Market
- 1½ cups (6 ounces) grated sharp cheddar cheese — find it at S. Clyde Weaver at Lancaster Central Market
- 1 teaspoon kosher salt — find it at The Herb Shop at Lancaster Central Market
- 3 cups (720ml) milk — find it at Maplehofe Dairy at Lancaster Central Market
Ann’s Tips
- I like to cube the bread fairly small (about ½-inch cubes). This may be done several days in advance. Return the cubed bread to the bread bag or another airtight container and store at room temperature or in the refrigerator.
- Gluten-free bread works very well in this casserole. I mention various brands that I’ve used with success in the recipe notes.
- Whether using regular or gluten-free bread, it is important to use white bread as it maintains its structure better. In other words, whole wheat bread often leads to a mushy outcome.
- When sautéing the sausage, I break it into small, uniform pieces. That way, there’s even distribution throughout the casserole, which means more flavor in every bite.
- Finally, I like to brown the sausage until it’s golden brown. That hint of caramelization translates into more savory flavor.
- I typically use sweet Italian pork sausage, but turkey sausage may be used, if preferred.
For the full recipe, visit The Fountain Avenue Kitchen.
For a winning brunch menu, serve the casserole with the following:
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