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Savory Sausage Casserole
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Breakfast Sausage Casserole - Cowboy Kent Rollins

Ingredients

  • 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

Instructions

  • 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.