Crouton Sausage Breakfast Bake

"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."
photo by Lavender Lynn photo by Lavender Lynn
photo by Lavender Lynn
photo by Chef Mommie photo by Chef Mommie
photo by Chef Mommie photo by Chef Mommie
Ready In:
1hr 25mins




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

Questions & Replies

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  1. 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!
  2. Annacia
    I made this for dinner last night, reduced to a single serving. That amount wanted 1/2 an egg. No way was I going to try to use half an egg so it got a whole one with no damage done. Also adapted for myself by using 2 Yve's brand veggie sausage patties (I love those!). It made an enjoyable dinner with a small fruit salad on the side. Thumbs up.
  3. RockChalkChick
    Very tasty. I made this for 'Make It Healthier' tag game. I used turkey Italian sausage, low fat cheddar cheese, skim milk, 98% fat free cream of mushroom soup. I also added 1/4 tsp. Penzey's pork chop seasoning for some added smokiness and 1/4 cayenne pepper for a bit of zip. I used 2 1/2 cups of milk, added the egg etc., but I also then mixed in the soup. I was concerned it would be too runny so I omitted the additional 1/2 cup milk. It turned out great. I used cornbread croutons for a bit of sweet to balance the zip. And I sauteed 1/2 cup of chopped green peppers which I sprinkled on top of the dish. This gave it a great flavor not to mention great color! Thanks for posting, Lauralie!
  4. Lavender Lynn
    This is delicious. I followed the directions exactly. My family loved it. The ingredients blend well together. I couldn't even tell there was cream of mushroom soup in this when I tasted it. This is a great make ahead breakfast for holiday mornings especially Christmas. Thank you for a great recipe. Made for 3 Hit Wonders Fall 07
  5. LolaJ
    Recipe had good flavor, but the consistency was soggy. I even made it with 1/2 less milk. I may try to make it again with less milk and less egg.



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