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."
 
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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
Ingredients:
8
Serves:
10
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ingredients

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directions

  • 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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Reviews

  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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