Breakfast Casserole

Lynnda Cloutier


Another great dish made with convenience foods. Source unknown

★★★★★ 1 vote


1 lb. pork sausage
10 eggs, lightly beaten
3 cups milk
2 tsp. dry mustard
1 tsp. salt
6 cups cubed bread
1/2 tsp. ground black pepper
2 cups sharp cheddar cheese, shredded
1/2 cup sliced mushrooms, optional
1 medium tomato, seeded and chopped, optional (but very good)
1/2 cup thinly sliced green onions, optional, but very good

How to Make Breakfast Casserole


  • 1Preheat oven to 325. In large skillet, cook sausage over medium high heat, stirring frequently, til thoroughly cooked and no longer pink. (I use turkey sausage).
  • 2In large mixing bowl, mix eggs, milk, mustard and salt; stir well. Distribute half the bread cubes evenly in buttered 9 x 13 inch baking dish. Sprinkle with half the pepper; half the cheese, half the sausage and half of each optional ingredients. Repeat layering, using remaining bread cubes, pepper, cheese, sausage and optional ingredients. Pour egg mixture evenly over casserole.
  • 3Bake uncovered, for 55 to 60 minutes or til eggs are set. Tent with foil if top begins to brown too quickly. Makes 6 servings. This can be assembled and refrigerated for up to 12 hours before baking.

Printable Recipe Card

About Breakfast Casserole

Course/Dish: Eggs, Meat Breakfast