William Dickey
Prep Time
20 Mins
Cook Time
30 Mins
Makes 10 servings

For a hearty and filling breakfast, whip up a Sausage-and-Egg Casserole. You can even make the casserole ahead and freeze up to a month before baking.

How to Make It

Step 1

Arrange bread in 2 lightly greased 8-inch square baking dishes or 1 lightly greased 13- x 9-inch baking dish. Top evenly with sausage. Whisk together 2 1/2 cups milk, eggs, and Dijon mustard. Pour evenly over bread mixture.

Step 2

Whisk together buttermilk and cream of mushroom soup. Spoon over bread mixture; sprinkle with Cheddar cheese. Place casserole on a baking sheet.

Step 3

Bake at 350° for 1 hour or until casserole is set. Serve immediately.

Step 4

Note: An unbaked casserole can be covered with plastic wrap, then foil, and frozen up to 1 month. Thaw overnight in the refrigerator. Bake as directed.

Chef's Notes

Use 1 (16-oz.) package of crumbled pork sausage instead of the patties, if desired. Simply cook in a nonstick skillet until browned and crumbled.

Ratings & Reviews

Efoscar's Review

October 10, 2011
My family declared this the best breakfast casserole I have ever made!

KarenKrieger's Review

July 27, 2011
Excellent!!! It was a hit at our brunch!! We did add 2 additional eggs to the recipe.