Breakfast Casserole

A great dish for a brunch–especially when your house is filled with visitors. Just mix up the ingredients the night before, then leave a note for the first one up to put it in the oven. By the time everyone is up and coffee is made, breakfast will be ready.


1 pound breakfast sausage, removed from casings, or bacon
6 slices day-old white bread, cubed
6 eggs, beaten
2 cups milk
1 teaspoon salt
1 teaspoon prepared mustard
1 cup shredded sharp cheddar cheese


Fry the sausage or bacon until done. Drain well.

Lightly grease a 9-inch by 13-inch baking dish. Place the bread in the dish and top with the meat. Mix together the eggs, milk, salt, mustard, and cheese. Pour over the meat. Refrigerate overnight.

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

Cooking & Recipes


6 to 8 servings


Gloria Burkey St. Andrew Lutheran Church, Ellsworth, Maine

Reader Comments

Leave a Comment

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 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