3. Directions
Preheat your oven to 350°F (175°C). Grease a 9×13-inch baking dish.
In a large skillet over medium-high heat, cook the ground breakfast sausage until it is browned and fully cooked. Drain any excess grease and set aside.
In a mixing bowl, whisk together the eggs, milk, Dijon mustard, salt, and black pepper until well combined.
Spread half of the cubed bread in the greased baking dish.
Scatter the cubed cream cheese evenly over the bread layer.
Spread the cooked sausage evenly over the cream cheese layer.
Place the remaining cubed bread on top of the sausage layer.
Pour the egg mixture over the casserole, ensuring that all the bread is soaked in the mixture.
Press down gently on the top layer of bread to help it absorb the liquid.
Sprinkle the shredded cheddar cheese over the casserole.
Cover the baking dish with aluminum foil and bake in the preheated oven for 25 minutes.
Remove the foil and continue baking for an additional 10-15 minutes, or until the casserole is golden brown and fully set.
Remove the casserole from the oven and let it rest for a few minutes before serving.
Garnish the Sausage, Egg, and Cream Cheese Casserole with chopped fresh parsley for a pop of color and added freshness.
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