Are you looking for a quick, delectable snack to give you a little energy? And do you want a little of pecan pie flavor in that bite? Then, this ball is complete!
| Prep Time: | 15 mins |
| Cook Time: | 1 hr |
| Total Time: | 1 hr 15 mins |
| Servings: | 12 |
| Yield: | 12 servings |
Ingredients
- 1 (16 ounce) package ground pork breakfast sausage
- 12 eggs
- 1 (10.75 ounce) can condensed cream of mushroom soup
- 1 ¼ cups milk
- 1 (4.5 ounce) can sliced mushrooms, drained
- 1 (32 ounce) package frozen potato rounds
- ½ cup shredded Cheddar cheese
Instructions
- Place sausage in a skillet over medium-high heat, and cook until evenly brown. Drain, and set aside.
- Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9×13 inch baking dish.
- In a large bowl, beat together the eggs, condensed cream of mushroom soup, and milk. Stir in the sausage and mushrooms, and pour into the prepared baking dish. Mix in the frozen potato rounds.
- Bake in preheated oven for 45 to 50 minutes. Sprinkle with cheese, and bake an additional 10 minutes, or until cheese is melted.
Nutrition Facts
| Calories | 352 kcal |
| Carbohydrate | 23 g |
| Cholesterol | 215 mg |
| Dietary Fiber | 2 g |
| Protein | 16 g |
| Saturated Fat | 7 g |
| Sodium | 958 mg |
| Sugars | 3 g |
| Fat | 24 g |
| Unsaturated Fat | 0 g |
Reviews
This was a hit! Decades later, I still get friends reaching out for this recipe at Christmas time. I love being able to make it the night before so you can enjoy time with friends in the morning by simply “popping it in the oven”.
Made this for Christmas breakfast. It was a hit. I used hash browns instead of bread.
In all honesty, I changed it up quite a bit to fit my dietary restrictions, so a full 5 star rating is only fair. Dairy free folks – I used one bag of frozen southern style O’Brien hash browns, one can of golden mushroom soup, filled said can with unsweetened almond milk, and did not use any shredded cheese. I also added salt, pepper and garlic to taste, but still used sausage, eggs (15 because that’s what I had) and canned mushrooms as suggested. With these modifications, I did have to bake it significantly longer – it took more like 90 minutes to bake, so be aware. Served with DF sour cream (regular for the family!), it was delicious!
I make this casserole every Christmas morning! I omit the mushrooms but have added bacon. It’s completely customizable:)
I make this for my family every Christmas! We substitute turkey sausage and add onions and peppers to the egg mixture, plus some pepper, but otherwise follow the recipe to a “t.” It’s a huge hit with everyone.
It was a hit, Made it for Christmas morning. Delicious
I made it with no meat (vegitarian friends) and about 3/4 of the bag of diced potatos.I defrosted potatos first. Did what others suggested with sauteed peppers onions and fresh mushrooms. I probably could have seasoned more but overall really good and easy! The first breakfast cassorole I made that wasnt a disaster! Thanks:)
MElted 1/4c butter in baking dishes in oven until slightly brown. Added sprinkle of garlic salt and lots of black pepper to taste. Diced red and/or russet for stronger potato flavor and coated with the butter mix. (Husband hates the Taste or lack of taste of frozen potatoes). Baked for 20 minutes. Mixed cooked sausage, cup or so of roasted peppers, 16 oz cottages cheese, red pepper flakes to taste, can of cream of mushroom, no milk and 12 eggs and 1 C sharp cheddar. Poured over cooked potatoes and cooked another 50 min. Thought milk would make it too runny. Came out great, husband reheats three mornings in a row for breakfast. Reheats well.
This was delicious! Like others, I was concerned about using mushroom soup in this, but it added great flavor to the casserole. I added sauteed red bell pepper, onion, and fresh mushrooms, all seasoned with black pepper, salt, parsley, garlic. Also, I used diced hash brown potatoes (seasoned with garlic, onion powder, salt, black pepper, and parsley) which I pan fried in a little olive oil for about 10 minutes prior to baking. This helped with texture. Lastly, I used layers: potatoes, sausage and veggies, cheese, repeat. The egg mixture was poured over the entire casserole and then topped with more cheese. Baked it for about 1 hr 10 min (covered for 20 minutes during that time) and let sit for 5 minutes before serving. Served with salsa. It was delicious! Thanks for this great recipe!
Far too runny
Loved it made some adjustments sautéed onions, green/red peppers, and fresh mushrooms. Used potato rounds and browned them in the oven first. Layered the casserole first layer of potatoe rounds, poured egg over, sprinkled some cheese, layered the sausage, onion, peppers, and mushrooms, poured rest of egg over, and topped with rest of potatoe rounds. Baked in oven for 1 hour. Top with cheese over individual servings in case you freeze servings and microwave. I find microwaving the casserole with cheese cooked on top of the casserole originally makes the casserole greasy. Next time I think I am going to use cream of mushroom soup with garlic for extra seasoning.
It was OK, but I won’t make it again. The only change I made was to eliminate the mushrooms since my kids won’t eat them. It wasn’t very flavorful and was A LOT of tater tots.
This is really good. I used ground chicken sausage and browned with minced onion and garlic. Added ground sage and threw in fresh mushrooms. Used skim milk and lowfat cream of mushroom soup. Added frozen potato rounds. Sprinkled paprika on top and baked for a full hour. Added one cup of shredded cheddar cheese and baked five minutes more. Very tasty. This is a recipe you could experiment with spices, different meats and cheeses.
Simple, and so yummy!
This is a family favorite that has turned into a family tradition. My husband and children absolutely love when I make this and have come to expect it on Easter and Christmas mornings. I mostly follow the recipe, but I sauté green pepper, onion, mushroom, and garlic wth the sausage. I grease the baking dish and add the potatoes, then the sausage/vegetables. I mix the cheese in with the eggs/milk/soup, add salt and pepper and pour over top of everything in the casserole dish. Bake for 55 minutes and let sit for 10.
This is definitely a crowd favorite.
I find myself making this again and again! I add diced green chilies if I have them. Yumm!!
Made for Christmas breakfast and it was delicious! Used sage sausage and was perfect.
Served for a family brunch and everyone loved it. I used fresh potatoes that were sauteed with onions , garlic and parsley instead of the potatoes circles. I also used monterey cheese and cheddar cheese.
Very good….I left out the soup and mushrooms, added red, yellow, orange peppers, ham and bacon. Was a big hit at church breakfast…I also cook for an evening meal
So very bland and driy-even after I added herbs and seasonings and a whole chopped onion. Ended up having to add more seasoning and a lil milk in to make less dry.