Prep 25 mins
Cook 6 hrs 30 mins
The Maple flavoring in this recipe adds a nice breakfast twist. Cook time includes 5 hours setting time (can be done overnight).
- 8 slices bread, cubed
- 2 cups American cheese, grated (Schreiber's white American is the creamiest)
- 2 lbs maple sausage (bulk, not links)
- 4 eggs, beaten
- 2 1⁄2 cups milk
- 3⁄4 teaspoon dry mustard
- 1 (10 1/2 ounce) can condensed cream of mushroom soup
- 1⁄2 cup milk
- Place bread cubes in a greased 9x13-inch pan.
- Sprinkle with cheese.
- Scatter browned sausage evenly over top.
- Blend eggs, 2 1/2 cups milk and mustard and pour over ingredients in the pan.
- Refrigerate overnight (or for 5 hours).
- Blend soup and 1/2 cup milk and pour evenly over the top.
- Bake 1 1/2 hours at 350°F.
OMG this is to die for! We've had it with maple sausage, and then with half hot sausage and half regular sausage (reduced-fat). I think it's better without the maple sausage, but either way, this recipe is awesome.
Oh what a nice breakfast I have had, I made ready the night before and just popped it in the oven and hey presto it's ready for DH coming in from the night shift. I didn't have the sausage that you had so I used an other kind, and just chopped them up, and no American cheese, so I used cheese slices, which I believe are very similar. Thank you for posting. Made for ZWT#6 2010
This recipe is really very different than anything I have tried before, but very good. I am not used to having the sweet and savory elements of breakfast mixed together in one dish, but I must say it was a nice change. I did have some maple sausage to use that I had never tried before. It really imparts quite a lot of sweetness to the casserole. The bottom bread layer becomes pancake-like during cooking. The additional layers add all sorts of great flavors. Thanks for the opportunity to try something new and good!