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Breakfast Casserole
SUBMITTED BY:
Sorrel Pickle
"This is a good breakfast dish when you're short on time. It's simple to prepare and can be made early or even frozen until needed. -Sorrel Pickle Arcadia, Florida"
RECIPE RATING:
Read Reviews
(29)
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PREP TIME
20 Min
COOK TIME
30 Min
READY IN
50 Min
SERVINGS
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Servings
US
METRIC
INGREDIENTS
2 slices bread
1/2 pound bulk pork sausage
1/2 cup shredded Cheddar cheese
3 eggs
1 cup milk
1/2 teaspoon ground mustard
1/4 teaspoon salt
1/8 teaspoon pepper
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DIRECTIONS
Remove the crust from the bread and cut into 1-in. cubes. Place in a greased 8-in. square baking dish. In a skillet, brown the sausage over medium heat until no longer pink; drain. Sprinkle the sausage and cheese over bread cubes.
In a bowl, whisk the eggs, milk, mustard, salt and pepper. Pour over the sausage and cheese. Bake at 350 degrees F for 30 minutes or until puffed and golden.
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REVIEWS
Reviewed on Apr. 13, 2007 by MOMOFADDY
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MOMOFADDY
Apr. 13, 2007
A long review… This is better than all other recipes for this kind of casserole– and I’ve made many for holiday mornings over the years. My only changes: 1) I didn’t bother cutting off the crust (a waste of time); 2) I used a full pound of name-brand sausage (my family likes it meaty). I always rinse with hot water the cooked, drained sausage (using a colander). This totally gets rid of the excess grease which can ruin these recipes and it doesn’t affect the flavor of the sausage at all; and 3) I sprinkled the pepper on top rather than mix it in to give a better appearance. This recipe was a perfect balance of cubed bread, eggs, (extra) sausage, and cheese. Most others have way too much bread and the texture is gooey—I always had left-overs that went uneaten *until I tried this recipe*! I used an 8x8 class dish and it was done in the exact time specified. (I had to get out the manual for my new oven and adjust it 25° higher! Nothing was getting done.) Thanks for submitting the recipe!
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11 users found this review helpful
A long review… This is better than all other recipes for this kind of casserole– and I’ve made...
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Reviewed on Oct. 30, 2006 by savvy66394
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savvy66394
Oct. 30, 2006
very yummy- give yourself enough time for it to bake if you don't use a shallow enough dish.
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7 users found this review helpful
very yummy- give yourself enough time for it to bake if you don't use a shallow enough dish.
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Reviewed on Dec. 3, 2006 by
brookealyson
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brookealyson
Dec. 3, 2006
This was surprisingly very good! Very easy to make, It didn't make very much though. Next time I will make a double batch
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6 users found this review helpful
This was surprisingly very good! Very easy to make, It didn't make very much though. Next...
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Reviewed on Nov. 9, 2006 by
Jasmine
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Jasmine
Nov. 9, 2006
Very good and easy!!!!
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4 users found this review helpful
Very good and easy!!!!
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Reviewed on Oct. 20, 2006 by Mrs. D
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Mrs. D
Oct. 20, 2006
I grew up with a similar recipe and would recommend this to everyone. We have this "every" Easter breakfast. I make it for my husband and kids a lot too!
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4 users found this review helpful
I grew up with a similar recipe and would recommend this to everyone. We have this "every"...
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Reviewed on Aug. 12, 2007 by
Jessica
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Jessica
Aug. 12, 2007
My whole family, including a 4 year old and 2 year old liked this quick recipe. Thank you! Next time I will add some sauteed onions and maybe some more herbs to the egg mixture.
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3 users found this review helpful
My whole family, including a 4 year old and 2 year old liked this quick recipe. Thank you!...
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Reviewed on Feb. 13, 2008 by Michelle
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Michelle
Feb. 13, 2008
I gave this five stars even though I adjusted the recipe based on what previous reviewer suggested. I've tried other breakfast casseroles, and this one is the best, even reheated the next day! I noticed that the recipe was for only 2 servings, and I needed six, so I changed that. Our pork, locally "grown", is strong so I only used 1 pound. To emphasize the eggs more, and to make sure it wouldn't be soggy, I reduced the milk to 2 cups. To add a little flavor I added a few shakes of onion powder and garlic powder. Then, like the others, I needed to bake it in a 9 x 13 dish for 45-50 minutes. I don't like gooey eggs; I prefer my omelets firm. That's what this recipe reminded us of - a huge omelet. It was nice that we could all eat one at the same time. My husband spiced his up with some Texas Pete. Thanks for the great recipe!
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2 users found this review helpful
I gave this five stars even though I adjusted the recipe based on what previous reviewer...
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Reviewed on Dec. 30, 2007 by
DBRENNY
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DBRENNY
Dec. 30, 2007
This is an awesome recipe. It was easy to prepare and it was delicious too. My family loved it. I doubled the recipe and it turned out perfect for our size family.
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2 users found this review helpful
This is an awesome recipe. It was easy to prepare and it was delicious too. My family loved...
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Reviewed on May 28, 2008 by
Boomer53
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Boomer53
May 28, 2008
This really was quick and easy and quite tasty - but it's high in fat grams, so if you're watching your weight or counting those Weight Watcher points, you might want to eat this only on special occassions. I did make some substitutions, trying to use up some ingredients in the cupboard. I used a can of SPAM instead of sausage, so that saved some time - all I did was dice it and sprinkle it on top of the bread. As for the bread, I had 3 stale hot dog buns that needed to be used up, so I used them and 3 slices of regular bread - did not cut the crust off. The only other changes I made was using fat-free milk, sprinkled some dry minced onion on top before adding the egg/milk mixture, and also added paprika to the seasonings. Since I increased the servings to 6, I used a 9x13 pan and baked for 40 minutes. It really was very good; my husband really liked it. I will be making this one again. Using the subs I made to the recipe, for 6 servings, total calories per serving is 455 and total fat grams is 26. That equates to 11 Weight Watcher points per serving.
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1 user found this review helpful
This really was quick and easy and quite tasty - but it's high in fat grams, so if you're...
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Reviewed on Feb. 1, 2008 by TagTeamChampions
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TagTeamChampions
Feb. 1, 2008
This is a great recipe! I'm so glad to find one that doesn't require making the night before. I sauteed some onions, as another user recommended, and put them on top of the cheese (I used four slices of jack cheese because I didn't have any shredded cheddar—that worked great too). The onions were nice and crisp on top of the casserole. I also added some rosemary and thyme to the egg mixture instead of mustard. Next time I'll probably use a bit less milk—probably 3/4 cup.
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1 user found this review helpful
This is a great recipe! I'm so glad to find one that doesn't require making the night before....
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