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5 from 6 votes

Sausage Breakfast Casserole

This breakfast casserole can be made up to 24 hours in advance and it'll still cook up beautifully. I recommend refrigerating at least 6 hours before baking. Leave the sausage off for a vegetarian option or add bacon to the sausage for a meat lover version.
Prep Time10 mins
Cook Time1 hr 30 mins
Refrigerate before baking8 hrs
Total Time9 hrs 40 mins
Course: Breakfast, brunch, Dinner
Cuisine: American
Keyword: Breakfast, brunch, casserole, eggs, sausage
Servings: 8 people
Calories: 253kcal
Author: Sally Humeniuk

Equipment

  • 9 x 13 baking dish

Ingredients

Make ahead portion of recipe

  • 10-12 links sausage I prefer skinless links, you can also use bulk sausage, about ½ to ¾ pound.
  • 6 slices bread favorite sandwich bread, french bread or any thicker sliced bread
  • 2 cups cheddar, Colby, Monterey Jack or your favorite melting cheese grated
  • 8 large eggs
  • 2 ½ cups whole milk
  • 1 tsp ground mustard
  • ½ tsp onion salt
  • 1/8 tsp cayenne pepper

Add next morning just before baking

  • 1 cup condensed cream of mushroom soup or homemade mushroom soup if desired. See recipe note
  • ½ cup whole milk
  • 1 clove garlic minced
  • ¼ tsp black pepper

Just before serving

  • 2 tbsp chopped fresh parsley or chives

Instructions

Make ahead portion of recipe

  • Cook your sausage links until barely pink inside and browned nicely on the outside. If the outsides are nicely browned, this adds flavor and color that baking won't necessarily achieve. (You can use "precooked" links if you like and skip the precooking of the sausage.) Remove sausage from the pan and place on a plate to cool slightly, then cut into bite-size pieces. If using bulk sausage, break them up into bite-size pieces before cooking (thirds or fourths). Don't overcook the sausage.
  • Grease a 9x13 baking dish with butter or cooking spray. Cut bread into cubes about ½" to 1" in size or to your liking, but smaller is better. Arrange the bread cubes in the bottom of the baking dish.
  • Sprinkle grated cheese over the bread. Top with the sausage pieces.
  • Crack the eggs into a large bowl and add the 2 ½ cups of milk, ground mustard, onion salt, and cayenne pepper. Mix well, using a fork. Pour the egg mixture over the casserole, pouring to coat all of the bread.
  • Cover the casserole with plastic wrap or foil and refrigerate overnight (at least 6 hours).

The next morning before baking

  • Preheat oven to 325°F and place oven rack at center position. Take casserole out of the refrigerator and remove covering.
  • Combine 1 cup of cream of mushroom soup with ½ cup milk and whisk with a fork, reserving the extra condensed soup. Add the minced garlic, salt and pepper, and stir well. Pour this mixture over the casserole. Place the leftover soup in the refrigerator while for now.
  • Bake uncovered for 1 hour or until the top is nicely golden and the eggs look set. During the last 15 minutes of cooking, add the reserved mushroom soup to 1/2 cup of milk and heat on the stove or in the microwave, making sure to not let it boil. Keep heated until casserole is ready to serve, then you may serve the additional sauce to pour over (this step is optional).
  • Remove casserole from oven, sprinkle with the fresh parsley and cut into individual servings. Six to eight pieces, depending on portion sizes you want.
  • Any leftovers can be covered and refrigerated for two days, then reheated in oven (preferable) or microwave. The casserole is good reheated but is best when served right out of the oven.

Notes

  1. This is one recipe where using regular white sandwich bread provides the best results. I've made it with healthy, whole grain bread as well and it is tasty but the texture will be less "silky". Whatever bread you use, be sure to cut into small pieces as indicated in the recipe, about 1/2" to 1" in size.
  2. During the step where you add the cream of mushroom soup, if using homemade mushroom soup or soup that isn't condensed, skip adding the 1/2 cup milk and increase the amount of homemade or non-condensed soup by 1/2 cup.
  3. This recipe is delicious without the sausage for a vegetarian option. If making vegetarian, I would sprinkle diced green and red bell peppers over the top just before serving.
  4. If you're worried about sodium in this recipe, reduce the amount of sausage and instead of 1 cup of cream of mushroom soup, use 1/2 cup of the condensed soup and 1/2 cup milk. There will be less of the "gravy" but the casserole will still be great.

Nutrition

Calories: 253kcal | Carbohydrates: 17g | Protein: 14g | Fat: 14g | Saturated Fat: 8g | Cholesterol: 45mg | Sodium: 507mg | Potassium: 226mg | Fiber: 1g | Sugar: 6g | Vitamin A: 444IU | Vitamin C: 1mg | Calcium: 337mg | Iron: 1mg