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I am so excited to share this recipe with all of you. This easy recipe for a breakfast sausage casserole is an old family recipe and it is very special to me. Originally made by my grandmother for all of my aunts and uncles every Christmas morning and then passed down to my mom who made this recipe for my brother and I every Christmas morning, I have now carried on the tradition with my own family. Growing up, it was not my favorite thing to eat but some time around when my husband and I started dating this recipe became one I adored and craved. Usually made as a Christmas morning breakfast, we now eat and enjoy it on special occasions. Since it’s one of my husbands favorite dishes to eat, we have this recipe on his birthday every year, fathers day every year and most certainly every Christmas morning. This year I will be making it special for my family on Mothers Day!
When my grandmother passed this recipe down to my mother, she wrote the recipe on the back of an envelope. Several years ago for Mother’s Day I framed that envelope along with a picture of my grandmother for my mom. My mom is in the midst of moving so I couldn’t snap a picture of the framed family heirloom for you, but I hope to be able to get one soon.
When my mother passed this recipe down to me, I wrote the recipe down on a scrap piece of paper and I keep it in my big recipe book. I love my 18 year self old notes on the recipe too. Such as “Casey’s fav meal” and “1nce a month special” obviously making fun of how often we were getting used to eating it because we loved it so much.
When it is time to shop for ingredients for my special meals, I like to #ChooseSmart and shop at Smart & Final. Unlike grocery stores Smart & Final stores are smaller, faster warehouse stores where you can get large quantities, high quality products for less money and hassle than those large warehouse stores. Smart & Final stores like the one in Whitter, California carry everything from everyday items like bread and cheese all the way up to everything you’d need for a large catered party and everything in between. And the store is always fully stocked, perfectly clean and there is always an employee or two around to lend a hand.
While this recipe for sausage breakfast casserole takes a little bit of prep work, it is very easy to make. And so delicious to eat. I mean, SO DELICIOUS TO EAT.
- 20 oz Package La Romanella Mild Italian Sausage
- 1 First Street French Bread Loaf
- 12 oz First Street Sharp Cheddar Cheese
- 5 First Street Large Eggs
- 10 3/4 oz Can of Cream of Mushroom Soup
- 3 cups Milk
- Sprinkle of Dry Mustard (to taste)
- Crumb the french bread. Slice bread in half and remove the soft bread from inside, tear into bite sized pieces (no crust).
- Line 9×13 glass baking dish with crumbed bread
- Remove sausage from casing.
- Brown Sausage chop into small bite sized pieces. Drain sausage grease.
- Put sausage on top of bread
- Shred cheese and put on top of sausage
- Whisk together 5 eggs with 2 1/4 milk and sprinkle of dry mustard (approx 1/2 teaspoon)
- Cover egg mixture over everything in the dish, try to be as even as possible
- Cover with foil and place in fridge overnight or for 4-6 hours
- Hour Before Eating
- Mix together 1 can of Cream of Mushroom soup and 1/2 can of Milk
- Pour over dish and use a spoon to even it out
- Cook 300 degrees for 1 hour
Step-by-Step Instructions
Remove the La Romanella Mild Italian Sausage from the casing. Quite possibly the grossest thing you’ll ever have to do, but still kinda fun to do too.
Brown the sausage and chop up into bite sized pieces
While the sausage is browning, cut the First Street French Bread loaf in half and scoop out the soft bread. Tear bread into bite sized pieces and line the 13×9 pan with it.
Drain the sausage grease and place the browned bite sized sausage pieces on top of the torn bite sized bread.
Shred 12 oz of First Street Sharp Cheddar Cheese and put on top of sausage. All you need is enough cheese to cover the sausage/bread mixture. You can definitely use more or less cheese.
Whisk together 5 First Street large eggs, 1/2 teaspoon (or more or less it’s up to you – the mustard gives the sauce a little bit of a tangy flavor) dry mustard and 2 1/4 cup of milk.
Pour egg mixture over dish evenly. I usually go in a zig zag motion up and down and across.
Cover dish with foil and put in the refrigerator for at least 4-6 hours. We usually make this dish the night before and let it set overnight. You basically need to let the bread soak up the egg mixture and set.
One hour before serving, mix together 1 can of Cream of Mushroom soup (I prefer Campbell’s) with 1/2 soup can of milk. Sometimes I add more mustard to this step if I’m in the mood for extra tangy flavors. Pour mushroom soup mixture over the entire dish.
Spread the mushroom soup mixture out evenly over entire dish with a spoon.
This is what your Sausage Breakfast Casserole should look like uncooked:
Cook for 1 hour at 300 degrees
The Cheesy Sausage Breakfast Casserole is cheesy, gooey and delicious. The egg and bread become one and give a great base for the cheese, soupy, sausagey mixture on top.
I hope you have the opportunity to share this easy cheesy sausage breakfast casserole recipe with your family because I know that when you do, it will become an instant family favorite!
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This looks great Desiree!! Definitely see trying this out for a Sunday Brunch =)
You will seriously love it!!
I love that you didn’t like this as a kid, but then grew to really love it… and appreciate it. There are definitely dishes that my grandmother and mother made when I was little that I wouldn’t touch and now they are some of my favorites. I hope your kids will take all your family recipes and continue the traditions. #Client
I hope they will make it for their own families too! 🙂