Sausage and Egg Breakfast Casserole

Marsha Gardner


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


★★★★★ 1 vote

1 Hr


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12 oz
8 slice
white bread, cubed
8 oz
sharp cheddar cheese, shredded
2 1/2 c
milk, divided
eggs, beaten
1/4 tsp
dry mustard
1/2 tsp
marjoram, dried
1/2 tsp
basil, dried
1 can(s)
cream of mushroom soup, undiluted

How to Make Sausage and Egg Breakfast Casserole


  • 1Brown sausage, drain and set aside.
  • 2Place bread in a greased 9" x 13" baking dish and top with cheese and sausage.
  • 3Combine 2 cups milk, eggs, dry mustard, marjoram and basil.
  • 4Pour over sausage, cover and chill 8 hours or overnight.
  • 5Mix soup with 1/2 cup milk and pour over casserole.
  • 6Bake at 350-degrees for 1 hour.

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