Country Sausage Casserole

Total Time
6hrs 55mins
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).

Ingredients Nutrition

  • 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 12 cups milk
  • 34 teaspoon dry mustard
  • 1 (10 1/2 ounce) can condensed cream of mushroom soup
  • 12 cup milk


  1. Place bread cubes in a greased 9x13-inch pan.
  2. Sprinkle with cheese.
  3. Scatter browned sausage evenly over top.
  4. Blend eggs, 2 1/2 cups milk and mustard and pour over ingredients in the pan.
  5. Refrigerate overnight (or for 5 hours).
  6. Blend soup and 1/2 cup milk and pour evenly over the top.
  7. Bake 1 1/2 hours at 350°F.


Most Helpful

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.

Kathy :-( September 07, 2010

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

Tea Jenny May 26, 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!

jnpj March 02, 2010

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