The ideal way to begin any morning is with this mouthwatering breakfast casserole with cream of mushroom soup.
| Prep Time: | 20 mins |
| Cook Time: | 1 hr 40 mins |
| Additional Time: | 8 hrs |
| Total Time: | 10 hrs |
| Servings: | 10 |
| Yield: | 1 9×13-inch casserole |
Ingredients
- 1 pound breakfast sausage
- 6 eggs
- 2 1/2 cups milk, divided
- ¾ teaspoon dry mustard powder
- ½ teaspoon salt
- 8 slices bread, cubed
- 4 cups shredded Cheddar cheese
- 1 (10.5 ounce) can condensed cream of mushroom soup
Instructions
- Grease a 9×13-inch baking dish.
- Cook sausage in a large skillet over medium-high heat until evenly browned, crumbly, and no longer pink in the center, 7 to 9 minutes. Drain and discard any excess grease.
- While the sausage is cooking, whisk eggs in a mixing bowl until smooth. Whisk in 2 cups milk, mustard powder, and salt until evenly blended.
- Spread bread cubes into the prepared dish; sprinkle sausage over top, then Cheddar cheese. Pour egg mixture over the entire dish. Cover and refrigerate, 8 hours to overnight.
- When ready to bake, preheat the oven to 300 degrees F (150 degrees C).
- Remove casserole from the refrigerator and uncover. Whisk condensed soup and remaining 1/2 cup milk together in a bowl; pour mixture over casserole.
- Bake in the preheated oven until firm and golden brown, about 1 1/2 hours.
Nutrition Facts
| Calories | 451 kcal |
| Carbohydrate | 16 g |
| Cholesterol | 190 mg |
| Dietary Fiber | 1 g |
| Protein | 25 g |
| Saturated Fat | 15 g |
| Sodium | 1202 mg |
| Sugars | 5 g |
| Fat | 32 g |
| Unsaturated Fat | 0 g |
Reviews
Soggy
Made this using frozen hash brown Pattie’s instead of bread. Thought about tater tots but didn’t have any at the time. Gave it that breakfast feel.
I like it.
Not a keeper, very moist, but not enough body; flavor is just not there and overall breakfast experience is missing. probably need more eggs; Not enough vegetable; sausage flavor needs balance.
I made this a day ahead of time. I also just mixed the eggs, milk, and can of mushroom soup all together. This made it so much easier with less steps. This turned out amazing. Everyone that came over loved this. Including every picky eating kid. Lol.
I made this for guests and it was not a hit, although they were polite. We found it way to heavy with to much bread and not enough egg. Maybe, even though I used the requisite pieces of bread, my bread slices were too big? Anyway, I will look for another recipe.
Great hearty breakfast dish that is easy to make!
None. It’s a keeper!
I make this all of the time. It is my favorite for a large crowd or when I have company stay over. I use French bread or Italian bread and I let the potatoes defrost in the fridge. Comes out perfect. I love it and I don’t like eggs!
Christmas morning staple! Always a crowd pleaser. I use evaporated milk instead of regular milk.
This recipe is great, except for the salt. Don’t add the 1/2 tsp. salt in the recipe. It does not need it.
My family loved this! I added mushrooms and used extra sharp cheddar cheese! Super easy!
Took a lot longer to bake since I covered it with foil. I had to raise the baking temperature to get the top to brown and the middle to firm up. Otherwise, excellent results and the fam loved it!!
Loved it. Especially the gravy on top. I used chicken sausage and it was still delicious.
LOVE LOVE LOVE THIS RECOPE
Next time I will try not covering it when I cook it. I cooked it 30 minutes longer than the recipe said and it was still a bit runny. Otherwise very tasty.
My Mom used to make this on Christmas morning, now I make it on Christmas and anytime we have brunch get togethers. It’s always a hit and everyone asks for the recipe. I do add a couple more eggs though.
This recipe was a hit! I brought this to a family gathering and it was the first thing gone! Next time I make this I will add onion while browning the sausage. This recipe goes in the favorite list!
This is a family favorite. Easy to make for morning gatherings.
Subbed seasoned croutons for bread, Omitted salt, cut cheese in half and used cream of celery (hate mushrooms). Next time will add peppers and onions. Would have been pretty bland without the seasoned croutons. Great base recipe for modifying.
I added a chopped red sweet pepper for color. It turned out beautifully. My guests loved it. I’ll surely make this again!