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Savory Sausage and Mushroom Breakfast Casserole

Close-up of a golden-brown slice of breakfast casserole with cream of mushroom, sausage, and eggs on a white plate.
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A hearty, make-ahead breakfast casserole featuring sausage, bread, eggs, and a creamy base made with cream of mushroom soup.

Ingredients

Scale
  • 1 pound breakfast sausage, cooked and drained
  • 8 slices day-old white bread, cubed
  • 1 cup shredded cheddar cheese
  • 1/2 cup chopped onion
  • 1 (10.5 ounce) can cream of mushroom soup
  • 1 cup milk
  • 6 large eggs
  • 1 teaspoon dry mustard powder
  • 1/2 teaspoon black pepper

Instructions

  1. Grease a 9×13 inch baking dish.
  2. Spread the cubed bread evenly in the prepared dish.
  3. Sprinkle the cooked sausage and chopped onion over the bread layer.
  4. Scatter the shredded cheddar cheese over the sausage and onion.
  5. In a separate bowl, whisk together the cream of mushroom soup, milk, eggs, dry mustard powder, and black pepper until combined.
  6. Pour the egg mixture evenly over the bread and sausage layers. Press down lightly to soak the bread.
  7. Cover the dish tightly with plastic wrap and refrigerate for at least 4 hours, or preferably overnight.
  8. Preheat your oven to 350 degrees Fahrenheit.
  9. Remove the plastic wrap and bake uncovered for 45 to 55 minutes, or until the casserole is set and lightly golden brown on top.
  10. Let the casserole rest for 10 minutes before cutting and serving.

Notes

  • You can substitute cream of chicken soup for cream of mushroom if you prefer a milder flavor, but the texture will remain similar.
  • Use slightly stale or day-old bread for the best texture; fresh bread may become too soggy.
  • For a make-ahead option, assemble the entire casserole the night before and keep it covered in the refrigerator. Add about 5 to 10 minutes to the baking time if baking straight from the fridge.

Nutrition

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