Breakfast Sausage Casserole

Breakfast Sausage Casserole
  • 1 pound breakfast sausage
  • 8 slices bread, cubed
  • 4 cups shredded Cheddar cheese
  • 6 eggs
  • 1/2 teaspoon salt
  • 3/4 teaspoon dry mustard powder
  • 2 cups milk
  • 1 (10.75 ounce) can condensed cream of mushroom soup
  • 1/2 cup milk


  1. Heat a large skillet over medium-high heat; cook and stir the sausage in the hot skillet until crumbly, evenly browned, and no longer pink. Drain and discard any excess grease. Grease a 9x13 inch baking dish. Spread the bread cubes into the prepared dish; sprinkle the browned sausage and Cheddar cheese overtop.
  2. Beat the eggs in a mixing bowl until smooth; add the salt, mustard powder, and 2 cups of milk and whisk until evenly blended. Pour the egg mixture over the bread cubes. Cover and refrigerate overnight.
  3. Preheat an oven to 300 degrees F (150 degrees C). Whisk together the cream of mushroom soup and 1/2 cup milk; pour over the casserole.
  4. Bake in the preheated oven until firm and golden brown, about 1 1/2 hours.

03/19/2017
Breakfast Sausage Casserole, recipe PT15M PT1H 5 455 calories

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