Breakfast Casserole II

Breakfast Casserole II

395 Reviews 7 Pics
  • Prep

    15 m
  • Cook

    1 h
  • Ready In

    1 h 15 m
Recipe by  SCHULES

“A great holiday breakfast casserole that may be made the night before, and baked while opening Christmas presents.”

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Adjust Servings

Original recipe yields 12 servings



  1. Place sausage in a skillet over medium-high heat, and cook until evenly brown. Drain, and set aside.
  2. Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9x13 inch baking dish.
  3. In a large bowl, beat together the eggs, condensed cream of mushroom soup, and milk. Stir in the sausage and mushrooms, and pour into the prepared baking dish. Mix in the frozen potato rounds.
  4. Bake in preheated oven for 45 to 50 minutes. Sprinkle with cheese, and bake an additional 10 minutes, or until cheese is melted.

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Reviews (395)

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This recipe was just OK. First of all, it was pretty bland. I would definitely season (and maybe even brown) the potatoes first so they are more flavorful. I also found the potato to egg ratio to be too high. It seemed like mostly potatoes with a little egg around them. I'd half the potatoes if I made it again. It needs salt and pepper for seasoning. And I'd put the cheese throughout for even flavor, not just on top. The whole thing was kind of bland except for the sausagey bites, but it's a good base to start from if you tweak it a bit.



I've had a lot of different breakfast casseroles and this is THE BEST so far. Everyone at my breakfast loved it -- men and women. The mushroom soup sounded wierd, but it worked! I did one layer of tater tots, one layer of crumbled sausage, one layer of sauteed fresh mushrooms, red peppers and onions, and one layer of pepper jack and cheddar cheese; added some salt and green Tabasco to the egg mixture and poured all over the top of the casserole. A sprinkling of paprika for color and it was a beautiful as well as tasty dish. I've made this several times now -- great make-ahead meal! It will take longer to cook than the recipe says -- about 1 to 1.5 hours to properly set up.



The only reason I'm giving this four stars is because I changed the recipe so much. I used half HOT sausage and half Regular sausage. I sauteed green peppers and onions with FRESH mushrooms before adding them to the cooked sausage. Instead of regular cream of mushroom soup, I used cream of mushroom with garlic soup to add a little flavor. I also added a half cup of cheese to the egg mixture and increased the amount of cheese sprinkled on top. With these alterations, it was an EXCELLENT dish. I got so many compliments and will make this again and again.

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Amount Per Serving (12 total)

  • Calories
  • 352 cal
  • 18%
  • Fat
  • 23.8 g
  • 37%
  • Carbs
  • 22.8 g
  • 7%
  • Protein
  • 15.8 g
  • 32%
  • Cholesterol
  • 240 mg
  • 80%
  • Sodium
  • 958 mg
  • 38%

Based on a 2,000 calorie diet



previous recipe:

Christmas Breakfast Sausage Casserole


next recipe:

Breakfast Casserole III