Sausage Breakfast Casserole

Mar 24, 2015Food0

This breakfast casserole is perfect for entertaining because you can make it the day before and bake it when you’re ready to eat. It’s also perfect for feeding a crowd on a lazy weekend morning . What’s not to like? Eggs, sausage, mushrooms, peppers ,onions and cheese.

Combine them all together, put in a casserole dish and that’s it.

Sausage Breakfast Casserole

Author: Kim Hickok

Recipe type: Breakfast

Cuisine: American

Prep time: 25 mins

Cook time: 1 hour

Total time: 1 hour 25 mins

Serves: 8

A hearty breakfast casserole that can be made in advance. Perfect for brunch.

Ingredients

1 ½ lbs. breakfast sausage (2 sausage rolls)
1 small onion, finely chopped
½ red or yellow pepper, finely chopped
1 - 4.5 ounce jar sliced mushrooms, drained
10 Eggs, slightly beaten
3 C. Milk
1 ½ tsp. Dry mustard
1 tsp Salt
½ tsp Pepper
3 - 4 Slices of white bread, cut into ¼” cubes
1 ½ C. grated Cheddar cheese - reserve ½ cup for the top

Instructions

In a large skillet cook the sausage until just brown.
Add the onion and pepper. Cook until the vegetables are soft. Drain off any excess fat. Remove from heat. Let cool.
In a large bowl mix together the eggs, milk, dry mustard, salt and pepper. Add the sliced mushrooms, cooled sausage/onion/pepper mix, and a cup of cheddar cheese.
Stir in bread.
Pour into 9"x13"x2" pan. Top with the remaining cheddar cheese.
Bake uncovered at 350F for 1 hour. Let sit for 15-20 minutes before serving.
This can be made the night before. Just cover and put in the refrigerator until your ready to bake.

(Editor’s Note: This article was originally published on Kimversations.com. It has been reprinted here with permission. Kimberly Hickok is both the publisher of FoodHomeLifeStyle and Kimversations.)

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Kimberly Hickok

Kim is one of the founding editors of Food Home Life Style. She loves to TRY new things, COOK with fresh ingredients, EAT with friends & family and CREATE in her home and garden. (Photo by Mary Ellen O'Loughlin)