Sausage Egg and Cheese Breakfast Casserole
In the world of comforting breakfast dishes, few things beat a make-ahead casserole that’s packed with flavor and easy to prepare.
Try this recipe for Sausage Egg and Cheese Breakfast Casserole that’s perfect for lazy weekends, family gatherings, or holiday brunches.
This dish combines simple, everyday ingredients into a satisfying bake that’s cheesy, savory, and just a bit indulgent.
Preparation is a breeze, layer half the bread in a greased 13x9-inch pan, top with cheese, all the sausage and mushrooms,
then the remaining bread and cheese. Pour over the egg mixture, refrigerate overnight to let the flavors meld, and the next day, add
the soup topping before baking uncovered at 300 degrees Fahrenheit for 2 to 2.5 hours.
Let it rest for 5-10 minutes, and you’re set with a golden, bubbly casserole that serves a crowd.
What makes this recipe stand out is its convenience; the overnight soak means minimal morning effort, making it ideal for busy hosts.
Sausage Egg and Cheese Breakfast Casserole
Ingredients required8 slices of bread, cube
2 cups grated cheddar cheese
1 1/2 to 2 lb link sausage, cut up and fried
6 eggs
2 1/2 cup milk 3/4 teaspoon dry mustard
1/2 canned cream of mushroom soup deluded 2 to 1 with milk
fresh mushrooms or one can mushrooms
Preheat oven 300 degrees
Instructions Sausage Egg and Cheese Breakfast Casserole
Put one half of the bread in the bottom of well greased casserole or 13 by 9 inch baking pan. Top with 1/2 of the cheese and all of the sausage and mushrooms. Add the remaining bread and then the remaining cheese. Beat the eggs with the milk and mustard and pour over the top. Refrigerate overnight. Next day dilute the soup with the milk and pour over the top. Bake, uncovered at 300 degrees for 2 to 2 1/2 hours. Set out 5 to 10 minutes before serving.
