Every year for our Christmas open house, we prepare this recipe.
| Prep Time: | 45 mins |
| Cook Time: | 45 mins |
| Additional Time: | 13 hrs 20 mins |
| Total Time: | 14 hrs 50 mins |
| Servings: | 9 |
| Yield: | 9 servings |
Ingredients
- 1 pound ground pork sausage
- 1 pound bacon
- 4 cups milk
- 8 eggs
- 12 slices white bread, crusts trimmed
- 2 tablespoons butter, softened
- 3 small onion, chopped
- 6 slices processed American cheese, shredded
Instructions
- Place sausage and bacon in two large, deep skillets. Cook over medium-high heat until evenly brown. Drain, crumble and set aside.
- Butter one side of six slices of the bread. Placed slices butter side up in the bottom of a 9×13 inch baking pan.
- In a large bowl, stir together cooked sausage and bacon with onion and cheese. Place half of his mixture on top of buttered bread. Then add another six slices of bread (no butter). Add remaining meat/cheese mixture. Beat together milk and eggs; pour over top of casserole. Cover with foil and refrigerate overnight.
- The next morning: preheat oven to 425 degrees F (220 degrees C).
- Bake, covered, in preheated oven for 45 to 60 minutes.
Nutrition Facts
| Calories | 751 kcal |
| Carbohydrate | 26 g |
| Cholesterol | 267 mg |
| Dietary Fiber | 1 g |
| Protein | 28 g |
| Saturated Fat | 23 g |
| Sodium | 1446 mg |
| Sugars | 8 g |
| Fat | 59 g |
| Unsaturated Fat | 0 g |
Reviews
I made it exactly by the recipe since this “cooking thing” is kind of new to me. It was very, very good. I gave it to a few co-workers at Kroger and they LOVED it! I will definitely make it again.
I made this for my husband & he said the top layer was great, but he he wasn’t a fan of the bread layer at the bottom. He said it was too spongy. The only thing I changed so this recipe after reading the reviews was cutting down on the onion and switched out the cheese for shredded cheddar. Next time, I think I’ll make this recipe but instead of bread I’ll add potatoes.
It was very mushy on the bottom and way to greasy. If I make it again I would put potatoes on the bottom instead of bread
My casserole turned out terrific! I used left over dinner rolls, split in half and placed very close together, 1 full layer! Used only 1 onion and a total of 12 eggs, not soggy at all. Check the casserole towards the end, to make sure the edges don’t burn. Enjoy!
Stayed soggy through 2 hours of cooking. It did have great flavor though.
It was good. There are so many breakfast casseroles-I think I’d switch out American cheese with colby or cheddar and I cut the entire recipe in half and used an 8×8 pyrex dish. We all ate it! 🙂
This was a very easy, but feedback from the family was that it was “okay”, so not a do over for us.
Excellent! Made this Christmas eve morning for family. Everyone loved it! I may try it with french bread next time.
I have a different, less breaded , but wonderful version of this. I have been making our “Christmas Casserole “ for over 40 years. It’s flavorful and delicious. I have added many things to it. My family would be sad if we didn’t have it each Christmas. However, It’s so easy that I make it several times each month.
It was great. I might add some green pepper and mushrooms next time!
Best part: the simplicity of preparation and that it is amenable to slight variations.
Tasty but to many onions. We only used 3/4 of an onion not 3 like it said. Next time we will cook the onions along with the sausage as well. Otherwise turned out great!
This turned out great! I did make the following changes: 3 cups buttermilk instead of 4 cups regular milk, sharp cheddar instead of processed cheese. I made two smaller casseroles using two 6×6 aluminum pans. I let one pan cook for 40 mins, and it wasn’t soggy at all. It’s pretty heavy, so I’ll reserve it for special occasions. It was yummy!
It’s only 4 stars b/c dad didn’t think it was awesome. I made a few changes: had maple sausage links, used em. Cooked bacon & sausage in oven at 400 °F for 20 min and used heavy cream and milk. I did utilize the previous reviews and decreased the liquid to about 2-1/2 c. b/c I sort of 3/4’d the recipe.I added spinach that I wilted in olive oil with the onions, before adding to the meat mixture. I only had string cheese, not mozzarella. DON’T do this, it doesn’t melt. I did use shredded cheddar not American slices. And no French bread so i dried out cubed potato bread slices in the oven. I guess I did make more than a few changes! Anyway, this was totally delicious and we ended up eating it with syrup on the top. I know, I didn’t think that would be right, either, but it worked! Leftovers are awesome after a few secs in the microwave
I loved this recipe because it didn’t have potatoes in it. The bread makes it so fluffy and smooth. I used mushrooms instead of peppers(for my husband) and used no cheese(for myself) and it still turned out delicious. I’ll be putting this one in the recipe bank!
Ok….. so after reading other reviews I did reduce the milk and eggs to 3 cups milk and six eggs. I also put the eggs and milk in a blender wth a little garlic powder, onion powder, prepared mustard (had no powder) and black pepper before pouring on the casserole. I used one 12 oz package bacon and one 8 oz package of chicken sausage links cut up into bite sized pieces. I used all 12 slices of bread, buttered them all and put them on a cookie sheet, baking them for about 10 minutes on 200 degrees to toast them up a little. Then I cut them into cubes and layered per the recipe. The only other thing I did different was cooked this at 375 degrees for one hour covered and then 15 minutes uncovered. Then I let it set for another 15 before serving. I soaked it overnight in the fridge per the recipe and omitted the onion only because we had an onion heavy dinner the night before. I would think you could really customize this using some sautéed onion mushroom spinach etc to your liking. The main issue with this recipe for most people I think (after reading other reviews) is that the bread is a little soft and almost like a French toast recipe. Baking this immediately and not soaking over night would probably help as would reducing the milk and eggs to a ratio of one cup of milk (or half and half) to every four eggs like in a quiche. Or use sturdier bread instead of sandwich bread. Overall we really liked this casserole. Great flavor and good consistency for us. Will make again!
Great that you can make this dish the night before. Next time I think I will make it with more veggies and some good crusty rustic bread.
Did not like at all. The bread in the casserole was soggy.
We had this casserole on Christmas morning… I used breakfast sausage patties crumbled and ham… No onion ..but some onion powder…French bread into pieces.. No butter…a little yellow mustard and some Texas pete.. I prepared all the ingredients the night before and put it together In the morning ..Baked an hour and let set 10..15 minutes before serving… It was absolutely delicious … and I can’t wait to make it again !!
Most excellent? Truth! No matter how I change up the ingredients, or add to it, it’s still the most excellent breakfast casserole the hubster ever liked! Because it’s just the two of us, I lowered the servings and the ingredient amounts, reduced the temperature to 375F, and reduced the cooking time to about 35 – 40 minutes (until golden brown on top.) I also generously buttered the casserole dish before adding all the ingredients because the first time I made it things tended to stick to the pan. Mix it up: add onions cooked until transparent, add Rotel brand tomatoes and chilies, add chopped jalapenos or green peppers, add diced tomatoes, or your favorite vegetables fresh from your garden. You just cannot go wrong! Enjoy!
Soggy mess – will not make this again