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mikeledray/Shutterstock
This breakfast casserole of eggs, sausage, and cheese is perfect for a Sunday or holiday morning. 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.
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.
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I Found this Christmas that No Store had Stuffing for my Turkey, But I had a loaf of frozen White Sandwich Bread in the freezer, I removed it, Still frozen, and it cubed easily, 4 Slices at a time, and I had near perfect Cubes, just thought it might help someone who doesn't like "Flat Cubes" that you get from cubing, fresh Bread, just try freezing the amount you need, before Cubing it. then Toast a few minutes in a 350* oven and your in business. Clyde.
I had been making this delicious breakfast casserole for years, then my wife was diagnosed with Celiac's disease, therefore unable to eat my casserole any longer due to the bread base of this casserole. I got to thinking, how do I continue to make this delicious dish for my family without making my wife sick? The answer was substituting frozen shredded hash brown potatoes for the bread! Simply layer the bottom of pan with the shredded hash browns (a generous layer), then put the potatoes in the oven for 15-20 minutes to partially cook them, then take them back out of the oven and continue the recipe as written and instructed above. This is a GREAT alternative to sliced (cubed) bread, and it may be just be a little bit better than using bread. So, all you Gluten free people out there, try this and I bet you'll like it, and it won't set off your gluten allergies. Enjoy!!!
I have made this many times and it always is a family favorite! I also change out the meat for ham and even made the dish with shrimp as a mock dinner souffle for a potluck - every one always asks for the recipe.
Silly question! Dry mustard or yellow mustard?!
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
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