Are you looking for an easy breakfast recipe that will save you time this holiday season or even when you’re camping? We have a sausage breakfast casserole that is gonna be the best thing ever. It’s savory, easy and has a crouton crust that sure makes this unique!
This is a holiday tradition at our house that we have on Christmas morning. The best thing about this recipe is that we prep it the night before, stick in the icebox and when we wake up the next morning all we have to do is stick it in the oven.
Start with the Egg Mixture
So, let’s start off by cracking 6 eggs and beat them up well. To those eggs, add 2.5 cups of milk and then some salt and pepper, to taste and 1 teaspoon of dried ground mustard. Then go ahead and stir in 2 tablespoons of mayonnaise. We always like to add mayonnaise to eggs because it makes them fluffier and gives them a more homegrown flavor.
Now, in a small bowl whisk together that can of mushroom soup and 1/2 cup milk.
Layer the Ingredients
Be sure to grease a 9×13-inch casserole dish. However, if you’re going to be cooking this outside in a Dutch oven, use an insert since this has to be chilled. A 10-inch insert (cake pan) will fit in a 12-inch Dutch oven. Be sure to also oil the inside of the Dutch oven a little because cooking with an insert can be hard on cast iron and dry it out so the oil will help protect the cast iron.
You’ll now top it with the chopped link sausage that has been cooked, and then pour the egg mixture evenly over top.
Get the mushroom mixture and dollop on top. As this cooks it’s going to melt together and be oh-so good! Also, if you don’t want to use the canned mushroom soup, you can make your own like we showed you in our video of Smothered Steak.
Put It In the Fridge Overnight
Cover the casserole and stick it in the icebox for 6 hours or overnight. Then, the next morning, while the oven is preheating (350 degrees) take the casserole out and let it warm up just a tad. Cook for about 1.5 hours or until it’s bubbling and heated through. Let cool about 5 – 10 minutes before serving.
Casserole in a Dutch Oven
If you’re cooking this outside, check out our video below on cooking tips and coal placement for cooking with an insert in a Dutch oven.
Breakfast Sausage Casserole - Cowboy Kent Rollins
- 6 large eggs
- 3 cups milk
- 2 tablespoons mayonnaise
- 1 teaspoon powdered mustard
- 1 teaspoon salt
- 1/2 teaspoon teaspoon black pepper
- 3 1/2 cups cups seasoned croutons
- 2 cups shredded cheddar cheese
- 2 cups chopped sausage links, cooked about 12 ounces
- 1 10.5-ounce can cream of mushroom soup concentrate
- Lightly butter a 9-x-13-inch casserole dish or 10” cake pan insert for Dutch oven cooking.
- In a large bowl, whisk together the eggs and 2 1/2 cups of the milk. Whisk in the mayonnaise, mustard, salt, and pepper.
- Spread the croutons on the bottom of the casserole dish. Sprinkle the cheese and sausage evenly over the croutons. Pour the egg mixture over the casserole.
- In a small bowl, whisk together the remaining 1/2 cup milk and the soup concentrate. Spoon heaping teaspoonfuls of the soup mixture evenly on top of the casserole. Cover and place in the icebox for at least 6 hours or overnight.
- Rise and shine, it’s sausage time! Preheat the oven to 350°F.
- Uncover and cook the casserole for 11/2 hours, or until it is bubbling and heated through. Serve warm.