This is one of my favorite breakfast dishes! My Mama always made this on Christmas Eve and we would eat it Christmas morning. I’ve carried on the tradition for my family here at the TY Ranch. The croutons soak up the egg and milk overnight and bake the next morning to make the most delicious, hearty casserole that everyone loves!
Some family members don’t like mushrooms so my Mama leaves them out but I love them! She always doubles the recipe so I’ve just written it in the doubled form because leftovers heat up great & we definitely like big serving sizes in our family!
We always celebrate Christmas a week early when my step-son Kase is in town! We have such a wonderful time. This year Ty gave us a Maine Coon kitten and we named him “Snow Kitty.”
Make Ahead
You prepare this recipe, except the cheese topping, the night before and refrigerate it overnight. It would be fine for this to sit for two or three days before baking.
How To Make A Healthier “Southern Fried Skinnyfied” Version
- Use turkey sausage
- Instead of regular croutons, look for whole wheat croutons, or toast 6 pieces of whole wheat bread and cut it into cubes. Since you won’t have the seasoned croutons, add 1/2 teaspoon garlic powder & 1/2 teaspoon onion powder to the recipe when you add the dry mustard.
- Use low-fat cream of mushroom soup.
- You can whisk some sautéed veggies (like onion, bell pepper, spinach) into the egg mixture.
- You can also add a can of diced green chiles to the egg mixture for some spice.
Merry Christmas!
Make Ahead Breakfast Casserole
Course: BreakfastCuisine: AmericanDifficulty: Easy10
servings15
minutes1
hour5
minutes8 hours
Easy & delicious sausage and mushroom breakfast casserole.
Ingredients
2 pounds of breakfast sausage
4.5 cups of seasoned croutons
10 eggs beaten
4 cups of milk
1 can of cream of mushroom soup
1 (13.4 oz) can of mushroom stems & pieces, drained * optional
1 tsp dry mustard
1 or 2 cups of grated cheddar cheese
Directions
- Brown the sausage in a skillet. Drain.
- Lightly grease a 9×13 or 11×15 casserole dish.
- Place croutons in the bottom of the dish.
- Whisk together the eggs, milk, mushroom soup, mushrooms and mustard.
- Add the sausage to the casserole dish over the croutons.
- Pour the egg mixture over the sausage and croutons.
- Cover with foil and refrigerate overnight or at least 8 hours.
- Remove from the refrigerator and let stand at least 30 minutes.
- Bake, uncovered, at 325 for about an hour, or until set. It the top starts to brown too much, lightly cover with foil.
- Sprinkle cheese over top and bake another 5-10 minutes, until cheese melts.
Hi Paige,
I sure enjoy your website and this email. I have a question though about one of your recipes that I made for Christmas dinner. I made the Pumpkin Dessert and wondered if the graham cracker crust was supposed to be like a crust or soggy. I think my cream mixture was too runny and soaked into the graham cracker crust and it was a sticky mess in the pan. I could barely see or taste the cream cheese layer, however it was a tasty dessert overall. What did I do wrong? Should I have cut back on the milk? Thank you.
Hey! I’m so glad you enjoy it! Hmm it’s supposed to be more of a crust. Not soggy. Did you bake the cream cheese & crust layer before topping it with the pumpkin?