This dish has a lot of flavor. It’s spicy because to the tangy breakfast sausage.
| Prep Time: | 20 mins |
| Cook Time: | 1 hr 10 mins |
| Additional Time: | 8 hrs |
| Total Time: | 9 hrs 30 mins |
| Servings: | 6 |
| Yield: | 6 servings |
Ingredients
- 2 teaspoons butter, or as needed
- 8 slices white bread, cut into cubes
- 1 (16 ounce) package bulk spicy breakfast sausage
- 2 green onions, minced
- 1 (10.75 ounce) can cream of mushroom soup
- ½ cup milk
- 6 eggs, beaten
- 1 cup milk
- ½ cup shredded Gruyere cheese
- ½ cup shredded extra-sharp Cheddar cheese
Instructions
- Grease an 8 1/2×11-inch baking dish with butter. Place the bread cubes in the baking dish.
- Break the sausage into small pieces into a large skillet over medium heat. Cook and stir sausage until completely browned, 5 to 7 minutes. Add green onions; toss once and remove skillet from heat. Drain as much grease as possible from the skillet. Spread sausage and green onion mixture over bread cubes.
- Stir cream of mushroom soup and 1/2 cup milk together in a bowl; pour over the layer of sausage in the baking dish.
- Whisk eggs and milk together in a bowl; pour over the sausage. Top with Gruyere and Cheddar cheese. Cover the dish with aluminum foil and refrigerate 8 hours to overnight.
- Preheat oven to 350 degrees F (175 degrees C).
- Bake uncovered in preheated oven until the middle is set, about 1 hour.
Nutrition Facts
| Calories | 515 kcal |
| Carbohydrate | 25 g |
| Cholesterol | 258 mg |
| Dietary Fiber | 1 g |
| Protein | 27 g |
| Saturated Fat | 13 g |
| Sodium | 1424 mg |
| Sugars | 6 g |
| Fat | 34 g |
| Unsaturated Fat | 0 g |
Reviews
This was really good. Eggs on sale for 39 cents a dozen so looking for great recipes to try. I made it the dish and cooked it all in the same day. I also added some turkey bacon and diced portobello mushrooms with red peppers for a bit more flavor and color. It turns out just great – although I did have to cook it a bit longer. The pan didn’t last long and it was gone.