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


  • 12 oz
  • 8 slice
    white bread, cubed
  • 8 oz
    sharp cheddar cheese, shredded
  • 2 1/2 c
    milk, divided
  • 6
    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


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

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About Sausage and Egg Breakfast Casserole

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