Southern Living magazine's Breakfast Casserole

Southern Living magazine's Breakfast Casserole

105

"For a delightful variation, 2 cups cubed cooked ham may be substituted for sausage. This morning favorite was featured in the 1999 Recipe Hall of Fame."

Ingredients

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Original recipe yields 8 servings

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Directions

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  1. COOK sausage in a skillet over medium heat, stirring until it crumbles and is no longer pink; drain well.
  2. PLACE bread cubes in a lightly greased 13 x 9-inch baking dish; sprinkle bread evenly with cheese, and top with sausage.
  3. WHISK together eggs and remaining ingredients; pour evenly over sausage mixture. Cover and chill casserole for 8 hours. Let stand at room temperature 30 minutes.
  4. BAKE at 350 degrees for 45 minutes or until set. Let stand 5 minutes before serving.
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Footnotes

  • Reprinted with permission of Southern Living(R) magazine. All rights reserved.
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Reviews

105
  1. 134 Ratings

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This is one of those recipes that I'll never delete from my file. I added two more slices of cubed bread just to ensure that it wouldn't be a bit soggy. The only changes I made were to add cho...

Big hit at our Mother's Day brunch!

WOW! I made this for Christmas breakfast and it was GREAT! I did the ham instead of pork sausage (my husband doesn't like sausage) and, to avoid not having enough flavor as mentioned by some r...

Good. Not great but good. Probally will make again.

This is a really popular casserole and has been around for a long time. After eyeing it for several months, I decided to give it a try. Hubby thought it was just so-so, but I thought it was pre...

this was a really easy and delicious dish! it tastes just like a quiche filling. i made it for dinner -- so i only chilled it for about 6 hours. i used a smaller casserole dish -- used only used...

A gorgeous and delicious brunch casserole. I used cubed cooked Linguica sausage, and it was a nice zesty touch. I also layered it twice--bread, sausage, cheese, and then again--to vary the tex...

Very good standard breakfast casserole. Using French bread or like instead of plain white sandwich bread greatly improves the texture making it very light and fluffy.

Very good. Simple and tasty. The first time I made it the dish seemed a little too moist. I'm one who doesn't like runny eggs, so the second time I cut the milk in half. Just for kicks I doubl...