I immediately feel in love with this overnight sausage bake. This breakfast recipe is absolutely delicious, savory, and casserole dish for the perfect morning breakfast!
I have made overnight breakfast casseroles before, but I love the few tweaks in hers - the croutons are the perfect bread to soak up all that eggy goodness, and the cream of mushroom soup adds so much flavor as a topping. I absolutely love this savory casserole and will continue on in Mary's tradition of serving it to fabulous Sunday morning house guests.
Overnight Breakfast Sausage Bake
I immediately feel in love with this overnight sausage bake. This breakfast recipe is absolutely delicious, savory, and casserole dish for the perfect morning breakfast!
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Servings: 6 servings
Calories: 754kcal
Ingredients
- 1 ½ pounds sausage
- 2 ½ cups croutons
- 3 cups cheddar cheese - shredded
- 2 ¼ cups milk - separated
- 1 tsp dry mustard
- 4 eggs
- 1 can cream of mushroom soup - condensed
Instructions
- Brown and drain the sausage in a heavy bottomed skillet, then place in the bottom of a greased 9 x 13 baking dish.
- Sprinkle the croutons over the sausage.
- Beat together the eggs, 1 ½ cups of the milk and the powdered mustard, then pour this over the top.
- Add the shredded cheese, pack down a bit with your hands, then cover tightly and refrigerate overnight.
- Heat the oven to 350°F.
- Mix the cream of mushroom soup together with the remaining ¾ cup of milk and spread over the top of the casserole.
- Bake for 45 - 60 minutes, or until set. Allow to cool for about 10 minutes before serving.
Video
Nutrition
Calories: 754kcal | Carbohydrates: 17g | Protein: 42g | Fat: 57g | Saturated Fat: 25g | Trans Fat: 1g | Cholesterol: 262mg | Sodium: 1601mg | Potassium: 580mg | Fiber: 1g | Sugar: 5g | Vitamin A: 958IU | Vitamin C: 1mg | Calcium: 550mg | Iron: 3mg
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