Breakfast Casserole

Breakfast Casserole

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Maryann Gerber


This recipe is great for Christmas morning or for breakfast groups. with Thanksgiving coming up! this would be perfect! I serve this all year around when I know I'm having company. and when I make it. it doesn't last long. This recipe also freezes great! if you have left overs. just slice to portion you want and freeze it.



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10 To 12 people
40 Min
1 Hr


  • ·
    10 slices of white bread (with crust off) 1 lb. hot italian sausage. 1/2 lb.grated sharp cheddar cheese. 4 large eggs and 3 cups milk (blended)

How to Make Breakfast Casserole


  1. Toast Bread lightly. then spread butter on each slice. Cut crust off each slice. Then arrange bread in bottom of a 9x13 inch glass casserole dish. you'll need to cut the bread slices to fit in the dish
  2. Brown sausage. and drain. let cool before adding to bread. then spread on top of toasted bread. Top that with cheese. Pour milk and egg mixture over this. cover with foil and Refrigerate overnight.
  3. next morning take out of fridge approximately 30 minutes to one hour prior to baking. Bake at 350% for one hour uncovered.

Printable Recipe Card

About Breakfast Casserole

Course/Dish: Breakfast Casseroles
Main Ingredient: Beef
Regional Style: American

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