Ingredients for Sausage Breakfast Casserole
- Bulk Pork Sausage
- Seasoned Croutons
- Cheddar Cheese
- Milk
- 6 large eggs
- 1 teaspoon dry mustard
- 10.75 oz can cream of mushroom soup
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How to Make Sausage Breakfast Casserole
- Brown 1 lb sausage in a large skillet over medium heat, breaking it up with a spoon. Drain off any excess grease.
- Lightly grease a 3-quart rectangular baking dish. Spread 2 cups croutons evenly across the bottom.
- Sprinkle 1 cup shredded cheddar cheese over the croutons. Top with the cooked sausage.
- In a large bowl, whisk together 2 1/2 cups milk, 6 large eggs, and 1 teaspoon dry mustard until well combined.
- Carefully pour the egg mixture evenly over the sausage and croutons in the baking dish.
- In a small bowl, combine 10.75 oz can cream of mushroom soup and 1/2 cup milk. Whisk until smooth. Spoon evenly over the casserole.
- Cover the baking dish with plastic wrap and chill for at least 2 hours, or preferably overnight.
- Preheat oven to 325°F (160°C). Bake uncovered for 45 minutes.
- Sprinkle the remaining 1/2 cup shredded cheddar cheese over the top. Bake for another 5-10 minutes, or until a knife inserted into the center comes out clean.
- Let the casserole stand for 10 minutes before serving to allow it to set.
Nutrition Information (Approximate per serving)
Sodium
23 g
Sugar
4g
Fat
66g
Carbs
4g
