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Breakfast Sausage Casserole

Breakfast Sausage Casserole

  • Prep

    20 m
  • Cook

    1 h 40 m
  • Ready In

    10 h
ChefMommy

ChefMommy

Delicious breakfast casserole with gravy. The perfect start to any morning.

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Ingredients {{adjustedServings}} servings

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Original recipe yields 10 servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 451 kcal
  • 23%
  • Fat:
  • 31.5 g
  • 48%
  • Carbs:
  • 16.2g
  • 5%
  • Protein:
  • 25.3 g
  • 51%
  • Cholesterol:
  • 205 mg
  • 68%
  • Sodium:
  • 1202 mg
  • 48%

Based on a 2,000 calorie diet

Directions

  1. Heat a large skillet over medium-high heat; cook and stir the sausage in the hot skillet until crumbly, evenly browned, and no longer pink. Drain and discard any excess grease. Grease a 9x13 inch baking dish. Spread the bread cubes into the prepared dish; sprinkle the browned sausage and Cheddar cheese overtop.
  2. Beat the eggs in a mixing bowl until smooth; add the salt, mustard powder, and 2 cups of milk and whisk until evenly blended. Pour the egg mixture over the bread cubes. Cover and refrigerate overnight.
  3. Preheat an oven to 300 degrees F (150 degrees C). Whisk together the cream of mushroom soup and 1/2 cup milk; pour over the casserole.
  4. Bake in the preheated oven until firm and golden brown, about 1 1/2 hours.
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Reviews

BLUEROADS
83

BLUEROADS

7/1/2009

Used to love this and lost the recipe. Thanks for posting it. The only difference between your recipe and mine was instead of bread cubes, my recipe calls for 2 bags of croutons. Herb and garlic croutons add a nice taste. I also am not fond of mustard, so leave that out. Thanks again! Gonna make it for breakfast this weekend!

CURELOM
56

CURELOM

11/16/2009

I've been making this for years, every Christmas morning. My family loves it. Funny thing is the first time I made it they didn't like it but they requested it a couple years later and I have been making it ever since. The only change I make is to use cream of celery soup as no one likes mushrooms.

bethany
36

bethany

8/3/2010

I have been making this recipe for years and it always gets rave reviews. It is a favorite request at every Christmas and brunch potluck. The only difference is that I use link sausage and cube it. Sometimes I omit mushrooms for those who dont like them.

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