Update! March 2010 and 25 pounds lighter since I originally posted this recipe in July 2009.
I have now discovered a cleaner way to make this casserole that’s super healthy and 70% lower in fat. We follow the basic recipe below, substituting the usual suspects with chicken sausage (the only sausage we eat now), egg beaters, fresh mushrooms, mushroom broth reduction (in lieu of canned soup), shredded white Irish cheddar and omitting the fried onions.
Sorry guys, you had to go. I look too good naked to ever take you back.
The Original Sausage & Egg Breakfast Casserole Recipe
Looking for that comfort food recipe that will make you famous in your community? The meal that people will ask you for time and time again, “Oh this is lovely! What’s the recipe?” Behold THE breakfast casserole.
The most requested meal for the last 20 years in our household! Though we only generally make it for Christmas morning, as I’m now grown and a thousand miles away from the coup, I still like to whip this up a couple of times a year. Wicked, for sure, but very satisfying! Best of all is that you can make this the night before (best that way) and just whack it in the oven when you wake up.
This one is a keeper and as infamous as Dotty’s Bicardi Rum Cake. Try this out, and your friends and family will come back to you again and again! Courtesy of Southern Living’s 1986 Annual Cookbook. Yup, from 1986.
- 2 and 1/4 c. seasoned croutons (or one box Pepperidge Farm seasoned croutons)
- 1 Pound of ground sausage, cooked until browned and crumbled. Drain.
- One 8 oz can of sliced mushrooms, drained (ok, I use fresh mushrooms)
- 4 eggs, beaten
- 2 and 1/4 c milk
- 1 can cream of mushroom soup (we use Campbell’s Restricted Sodium Diet version. Who needs all that salt??)
- 3/4 t. dry mustard
- 1 can of French’s Friend Onions (this is optional and really what makes this recipe wicked and indulgent)
- 2 cups shredded cheddar
Spread croutons in a greased 9×13″ pan. Sprinkle cooks and drained sausage over the croutons. Sprinkle mushrooms over sausage. Combine eggs, milk, soup and mustard, mixing well. Pour mixture evenly over the sausage and croutons. Sprinkle with onion rings (optional) and cover tight with plastic wrap and refrigerate overnight.
Remove from fridge and let stand on the counter for 30 minutes. Bake uncovered at 325 degrees F for 50-55 minutes. Center should appear “set” and not liquid.
Sprinkle cheese over the top and return to the over for an additional five minutes or until melted.
Variations: in place of sausage, try cubed ham or crumbled bacon.
Jessica The Great's Cookbook 