Cheese And Sausage Breakfast Casserole
photo by DianaEatingRichly
- Ready In:
- 1hr 10mins
- Grease 9x13 inch glass baking dish.
- Place bread cubes in prepared dish.
- Top with sausage and cheese.
- Beat together eggs, milk, mustard and salt.
- Season with pepper.
- Pour egg mixture over sausage mixture.
- Preheat oven to 350 degrees.
- Bake casserole until puffed and center is set, about 50 minutes.
- Cut into squares and serve.
Loved this!! The only substitution I made was using a loaf of Italian bread, crusts removed, instead of 8 slices of white bread. I think this added some density, and kept it from being soggy. I made it for a girls' weekend, and it was a hit. I took the tiny piece that was left, reheated it the next day, and it was still great. Thanks for a keeper!
This was very yummy!! I made a half portion as a trial for visitors arriving next week. I had viewed other recipes, that let the mixture sit overnight in the fridge so I did this as a time saver. Worked beautifully. I baked half portion for 40mins and it was puffed up and golden!! My little girls didn't 'love' it but a little ketchup helped. We ate it with spicy salsa and cleaned our plates!!! Easy to prepare and I liked being able to put in the fridge and save time in the am, especially when you have guests!
This was my choice recipe for Christmas breakfast. I loved that I could prepare a day ahead and just pop it in the oven in the morning. It filled the kitchen with a wonderful, welcoming aroma...and then it filled our bellies! I used 1/2 of a French bread loaf cut into cubes and had no problem using skim milk. Several people thought it was a quiche since it was fluffy and light. Thanks for sharing!
This was a nice breakfast recipe. I made this with home made bread which made a nice platform for this casserole. Other than that, I opted to use a little cayenne pepper in place of the dry mustard and it was a huge hit. Guests ranged from age 6-52 and all were well pleased. I was concerned when I put it in the oven because it really looked like a lot of bread and little of anything else, but it cooked and rose to perfection. I wouldn't change anything on this recipe and it was nice not to have to let it sit overnight. Thanks for an awesome recipe! :D
Great recipe! I used a drier loaf of french bread from the supermarket bakery, and country dijon mustard instead of the dry mustard. It had a fabulous texture and flavor, and was gobbled up. The one piece I had left over I ate on the way to work the next day!! Thanks a million, this is now my go-to breakfast/brunch recipe!!
RECIPE SUBMITTED BY
I am originally from Texas. I have lived in Michigan for the past 12 years, and love it! My favorite cookbook would have to be The Knight's Of Columbus from the West branch, Michigan Post. I more or less taught myself to cook with much trial and error.