Breakfast Casserole

Recipe for Breakfast Casserole
Sam Jones/Quinn Brein

Ingredients

1 pound breakfast sausage links, casings removed, or bacon
6 slices day-old white bread, cubed
6 eggs, beaten
2 cups milk
1 cup shredded sharp cheddar cheese
1 teaspoon ground mustard
1 teaspoon salt
Optional: Sliced tomatoes for garnish

Instructions

Spray a 9 x 13-inch baking dish with nonstick cooling spray.

In a skillet over medium heat, cook sausage until no longer pink. Drain well.

Place bread in prepared dish and top with the meat.

In a bowl, combine eggs, milk, cheese, mustard, and salt. Pour over the meat. Refrigerate overnight.

In the morning, preheat oven to 350 degrees F. Bake casserole for 50 minutes.

Yield: 

6 to 8 servings

Category

Course

Reader Comments

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Silly question! Dry mustard

Silly question! Dry mustard or yellow mustard?!

5 out of 5 Average Reader

5 out of 5 Average Reader Rating. 100% of readers would make this recipe again. Submit your own review below.

We have been making this is my house for years. It always turns out great and it is very easy to add whatever veggies or meats you have on hand and still have a great dish. – Reviewed by Gail Buckley

My family loves this recipe but I find it especially useful for guests and taking to those who are sick or have had a death in the family – Reviewed by Susan Ullery

This recipe is very good,and you can make it up the night before. we love to have it on Christmas morning. – Reviewed by alisa_mathis@charter.net mathis

As easy to make as it is to enjoy. If you love cheese as much as I do, don't be afraid to add some more. The recipe makes more than enough for a small army. I served this dish with grits topped with hot butter. Enjoy! – Reviewed by Rick Richardson

I've used this recipe for my 6 daughters when they were growing up and for company. Everyone loved this. It's easy to make the night before. Pop it in the oven the next morning, makes a good hot breakfast. The kids thought it was a souffle. We have even added to the recipe over the years to make it our own. – Reviewed by Janna Price

We go camping every weekend, and when we have guests come. I make this. Once I pop it in the oven I can enjoy the morning with the others. It's always a hit. – Reviewed by Marie Marcum

This is a wonderful recipe. I make it every year for Christmas Brunch along with Curried Fruit and Monkey Bread. My nieces, nephews and son will not allow me to deviate from this brunch. It's been 25 years! – Anonymous Review