sausage and egg breakfast casserole

Name: Sausage and Egg Breakfast Casserole
Cook time: 1 h
Yield: 8
Ingredients: 12 ounce(s) sausage; 8 slice(s) white bread, cubed; 8 ounce(s) sharp cheddar cheese, shredded; 2 1/2 cup(s) milk, divided; 6 - eggs, beaten; 1/4 teaspoon(s) dry mustard; 1/2 teaspoon(s) marjoram, dried; 1/2 teaspoon(s) basil, dried; 1 can(s) cream of mushroom soup, undiluted

(1 RATING)

151 Pinches 1 Photo

Marsha Gardner

Florala, AL

Updated on Aug 22, 2012

Adding the cream of mushroom soup to the top of this casserole keeps it so moist.

Rate

prep time

cook time 1 Hr

method ---

yield 8-10 serving(s)

Ingredients

12 ounces sausage
8 slices white bread, cubed
8 ounces sharp cheddar cheese, shredded
2 1/2 cups milk, divided
6 - eggs, beaten
1/4 teaspoon dry mustard
1/2 teaspoon marjoram, dried
1/2 teaspoon basil, dried
1 can cream of mushroom soup, undiluted

How To Make sausage and egg breakfast casserole

Step 1

Brown sausage, drain and set aside.

Step 2

Place bread in a greased 9" x 13" baking dish and top with cheese and sausage.
Step 3

Combine 2 cups milk, eggs, dry mustard, marjoram and basil.
Step 4

Pour over sausage, cover and chill 8 hours or overnight.
Step 5

Mix soup with 1/2 cup milk and pour over casserole.
Step 6

Bake at 350-degrees for 1 hour.
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