Total Time
1hr 40mins
Prep 10 mins
Cook 1 hr 30 mins

We had this for breakfast during one of our stays at Birk's Gasthaus a B&B in Hermann,Missouri. It tastes wonderful and is so easy to do. It's DH's favorite breakfast casserole. It is an "overnight" breakfast casserole.

Ingredients Nutrition


  1. Place cubed bread in a greased 9x13 inch baking pan.
  2. Layer browned sausage over bread, sprinkle the cheese and mushrooms over the top.
  3. Combine the beaten eggs, dry mustard and 2 1/2 cups milk; pour over ingredients in the pan.
  4. Cover and refrigerate at least three hours or overnight.
  5. When ready to bake, combine the soup and remaining 1/2 cup milk and pour over all.
  6. Bake in preheated 300 degree oven for 1 1/2 hours.


Most Helpful

Another wonderful make-ahead breakfast!! Since it makes so much, I invited the next door neighbors over for brunch. Served with fruit and you have a great breakfast/brunch. Thanks again for another great dish. :-)

Merlot December 14, 2002

The basic receipe was very good. I believe that the cooking time could be increased some. I had to actually bake the mixture over 2 hours before I was comfortable that the eggs were cooked in the middle. The dish got great reviews once served though .. Thanks

Steve Kent October 07, 2003

This is the breakfast casserole I have been making for a long time!! I leave out the mushrooms - never have them on hand, and I use 6 eggs. The cream of mushroom layer makes for a nice "gravy" top that people just love!! I get requests for this every time we do a Church brunch - and I usually have to make 2. I sometimes don't bother with the refridgeration part, and other than "puffing" up a little more while baking, it has NEVER not turned out great!!! I usually cook for about 1 hour and 30 minutes. It MUST "rest" before serving - it slices and serves better this way! Thanks for posting, I often misplace my recipe for this - so I usually improvise.

pixiesmom May 14, 2005

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