Whether it’s Thanksgiving morning, Christmas morning, or just a busy family day – making breakfast can be a hassle with all of the things going on during these holidays. So, for today’s Tasty Tuesday: I have the PERFECT sausage and egg breakfast casserole (that you make the night before) to help make your holiday mornings focused on your family and not cooking breakfast.
1 loaf of French bread (cubed/broken into little pieces)
1 tube of sausage – cooked and crumbled
2 tsp Season All – or your favorite seasonings
2 – 8oz pkgs of shredded mild cheddar cheese (or Monterey jack cheese)
1 can of Rotel tomatoes & chilies (pick your heat level)
½ – ¾ cup milk
1 can cream of mushroom soup
Start making your casserole the day before your special morning. You will start by cooking the sausage. I like the Jimmy Dean mild sausage. Set it aside to cool down.
Get out a 13×9 baking dish. Butter and grease it. Then add in the cubed French bread. Sprinkle the seasonings all over the bread before you add the cooked sausage.
Spread out the entire can of Rotel evenly over the bread & sausage (my kids are not tomato fans – so I will use less than a can when I am cooking for them). Then you will add 8 oz (½ of your cheese supply) all over the casserole.
In a separate bowl — whisk together the wet ingredients: eggs, milk and cream of mushroom soup. Sometimes – I will add an extra egg or two. Then carefully dump the wet mixture evenly over the casserole, so that it will evenly soak up the bread overnight.
Cover with tinfoil and let it sit overnight in the refrigerator.
In the morning, you will preheat the oven to 350 degrees and sprinkle the rest of the 8oz of shredded cheese over the casserole (recover with tinfoil).
The recipe I was given from a friend when I used to attend MOPS (Mothers of Preschoolers) said to cook it for 1 hour. But honestly, the middle is typically not cooked. So, it’s usually 90 minutes for my casserole to be completely cooked. I typically take off the tinfoil for the last 15 minutes of cooking.
I recently cooked this casserole for a brunch I hosted for six girlfriends.
Definitely a hit and a recipe I plan to use and pass down to my kids (and friends).
What is your favorite “go to” casserole check out a few of our other favorites here?