Log in

No account? Create an account



Adventures in the Kitchen and on the Road

Previous Entry Share Flag Next Entry

Breakfast Sausage Casserole

Want a hearty hot breakfast this weekend without needing to do a lot of work in the morning? I assembled this casserole the night before and kept it in the fridge overnight. Next morning, I popped it in the oven, went for a run, and came back to a hot breakfast. This one's another good dish for using up stale bread.

In the comments on the original recipe, someone had recommended letting it soak overnight if you liked a bread pudding texture, or reducing the soaking time to about 2 hours if you preferred a sturdier texture. My boyfriend doesn't like the texture of bread pudding but I still wanted the convenience of an overnight soak, so I let the bread get really hard and stale and reduced the amount of milk and that seemed to work well. While you can use ready-made sausage, I've been using this Homemade Breakfast Sausage recipe.

small photo of Breakfast Sausage Casserole

4 photos in a vertical column showing the different layers of ingredients being added  
Breakfast Sausage Casserole

Yield: 8 servings

Cooking spray
1 pound of breakfast sausage
8 (1 1/2-ounce) slices sourdough bread, cut into 1/2-inch cubes (about 8 cups)
2/3 cup (about 2 1/2 ounces) shredded sharp cheddar cheese
1 1/2 cups 1% low-fat milk
1 egg, beaten
1 tablespoon Dijon mustard
4 ounces of mushrooms, sliced (optional)

  1. Heat a large nonstick skillet over medium-high heat. Coat pan with cooking spray. Add sausage to pan; cook 5 minutes or until browned, stirring well to crumble.

  2. Spray a 13 x 9-inch baking dish with cooking spray.

  3. Put bread in prepared baking dish. Top evenly with cooked sausage and cheddar cheese and mushrooms (if using).

  4. Combine milk, egg, and Dijon mustard, stirring with a whisk. Pour over bread mixture in dish.

  5. Cover and refrigerate 8 hours or overnight.

  6. Preheat oven to 350°.

  7. Uncover casserole. Bake at 350° for 1 hour and 5 minutes or until set and lightly browned.

  8. Let stand 15 minutes before serving.

Adapted from original Recipe found in Cooking Light, October 2005:

bigger photo of Breakfast Sausage Casserole
Here's the finished dish. I had almost forgotten to add the mushrooms so they're on top.

close-up shot of one piece of Breakfast Sausage Casserole
Here's a close-up of one piece of this Breakfast Sausage Casserole.

  • 1
That sounds great, plus I've been looking for recipes that make use of stale bread, so this one's a win all around!

Yes...I keep having extra bread while I try to learn to bake bread so I've been looking for ways to use up leftover bread.

I would love a scoop of that.

But why is the milk noted as 'divided'? I only see it used once, in a way that would need the full quantity.

oops. That 'divided' was because I had altered the original recipe but didn't edit the recipe very well. I'll fix that now. The original recipe had called for more milk and added it in different steps.

I think I just found my Sunday Brunch recipe. Looks great, thinking I might sub gruyere for the cheddar as I have some on hand.

mmm...I would've gone for gruyere if I had any too! Maybe a mix. I like eating gruyere on its own too.

Thanks for this recipe. I'm making it tomorrow.

  • 1