Sausage Breakfast Casserole

READY IN: 1hr 25mins
Recipe by lauralie41

A quick and easy breakfast casserole that uses croutons so the bread is already cubed for you. This recipe is from my new favorite casserole cookbook.

Top Review by Susie D

What a great casserole! The mushroom soup topping adds a different spin to a strata. I used more homemade croutons as I had them on hand and only a pound of sausage and it worked out fine. The flavors were great just like this, but I can see adding whatever vegetables are on hand. Diced red peppers, fresh mushrooms, onions, spinach, or my family even suggested minced jalapenos. I served this as "breakfast for dinner" with fresh fruit cups. Thank you for sharing the recipe!

Ingredients Nutrition

Directions

  1. In a large skillet cook sausage until brown, drain.
  2. Lightly grease a 3 quart rectangular baking dish and spread croutons evenly in bottom.
  3. Sprinkle 1 cup of shredded cheese over croutons and top with sausage.
  4. In a large bowl add 2 1/2 cups milk, eggs, and dry mustard. Whisk together well and carefully pour over layers in baking dish.
  5. In a small bowl combine cream of mushroom soup and 1/2 cup milk, whisk well and spoon evenly over mixture in baking dish.
  6. Cover with plastic wrap and chill for 2 hours or overnight.
  7. Bake in a 325 degree oven, uncovered for 45 minutes.
  8. Sprinkle with remaining cheese and bake for approximately 5 to 10 minutes longer or until a knife inserted in the middle comes out clean.
  9. Let stand for 10 minutes before serving.
  10. Chill time is not included in prep and cooking time.

Join the Conversation

  • all
  • reviews
  • tweaks
  • q & a