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Breakfast Casserole

4

600 min

Breakfast Casserole

Breakfast Casserole Photo 1

Category

Egg appetizer

Time

600 min

Serving

10 persons

Calories

451

Rating

4.00★ (105)

Cuisine

Author: Victoria Buriak
This delicious breakfast casserole with sausage and cream of mushroom soup is the perfect start to any morning.

Ingredients

  • breakfast sausage: 1 pound
  • eggs: 6 piece
  • 1/2 cups milk: 2 piece (divided)
  • dry mustard powder: 0.75 tsp
  • salt: 0.5 tsp
  • slices bread: 8 piece (cubed)
  • cheddar cheese: 4 cups (shredded)
  • condensed cream of mushroom soup: 1 can (10.5 ounce can)

Metric Conversion

Stages of cooking

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  1. Grease a 9x13-inch baking dish.
    Breakfast Casserole Photo 2
  2. Cook sausage in a large skillet over medium-high heat until evenly browned, crumbly, and no longer pink in the center, 7 to 9 minutes. Drain and discard any excess grease.
    Breakfast Casserole Photo 3
  3. While the sausage is cooking, whisk eggs in a mixing bowl until smooth. Whisk in 2 cups milk, mustard powder, and salt until evenly blended.
    Breakfast Casserole Photo 4
  4. Spread bread cubes into the prepared dish; sprinkle sausage over top, then Cheddar cheese. Pour egg mixture over the entire dish. Cover and refrigerate, 8 hours to overnight.
    Breakfast Casserole Photo 5
  5. When ready to bake, preheat the oven to 300 degrees F (150 degrees C).
    Breakfast Casserole Photo 6
  6. Remove casserole from the refrigerator and uncover. Whisk condensed soup and remaining 1/2 cup milk together in a bowl; pour mixture over casserole.
    Breakfast Casserole Photo 7
  7. Bake in the preheated oven until firm and golden brown, about 1 1/2 hours.
    Breakfast Casserole Photo 8

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