Total Time
Prep 24 hrs
Cook 1 hr

This makes a great dish when you are having company over for a brunch, no fussing it's all done a day ahead --- plan ahead this casserole needs to be refrigerated overnight :)

Ingredients Nutrition


  1. Butter bread with about 3 tablespoons soft butter (can use more).
  2. In a 10-12-inch skillet, melt 1/2 cup butter and brown mushrooms and onions, add salt and pepper to taste; set aside.
  3. In the same skillet, cook the sausage, cut into small bite-size pieces.
  4. Grease an 11 x 17" casserole dish.
  5. Layer one half of the bread slices in the bottom, then top with the mushroom mixture, sausage, then half of the cheese.
  6. Cover the sausage mixture with the remaining bread slices.
  7. Pour the egg/cream mixture over the bread slices.
  8. Top with remaining grated cheddar cheese (or you may sprinkle on the last 3 minutes of baking time if desired).
  9. Cover and chill in the refrigerator, overnight.
  10. The following morning/day, set oven to 350 degrees F.
  11. Bake for 1 hour or until bubbly.
  12. Serve immediately.
Most Helpful

Kit Cal You always have great recipes. But in this one, I'm assuming that ingredients not used in instructions 1-6 go into the custard mix. I'm going to do this for Mother's Day. Wish me well.<br/><br/><br/>billl

Bill1369 May 04, 2014

yummy! it's very rich and filling.

nevermind April 29, 2010

LOVED IT! Kitten, another great recipe! I sauteed the sausage, mushrooms and onions up a few days and put in a large ziplock bag in the fridge. Then the night before I added the rest of the ingredients to the bag, and cooked it the next morning in the RV oven. Great camping recipe since it's so easy. I especially loved the combination of the mustard and nutmeg flavors. I was worried that there wasn't enough egg in the recipe, but it turned out perfectly. I changed the servings to 4 and wound up with 5 good-sized servings. I will definitely be making this again!

puppitypup September 11, 2008