Breakfast Casserole

Total Time:
1 hr 50 min
Prep:
20 min
Inactive:
1 hr
Cook:
30 min

Yield:
8 servings
Level:
Easy

Ingredients
  • 4 slices white bread
  • Butter, for greasing
  • 1 pound mixed mild and medium sausage, such as Salt Lick sausage
  • 2 cups half-and-half
  • 1 teaspoon dry mustard
  • 1/2 teaspoon salt
  • Pinch of pepper
  • Dash hot sauce
  • 6 beaten eggs
  • 8 ounces fresh mushrooms, sliced, optional
  • 1 1/2 cups thinly sliced, cooked unpeeled red potatoes
  • 1 cup grated Cheddar
  • 1 cup grated Monterey Jack cheese
Directions

Cube the bread and place it in a lightly greased 8-by-11-by-2 inch casserole.

Fry the sausage until it is almost browned completely and drain on some paper towels. Mix the half-and-half, dry mustard, salt, pepper, hot sauce and eggs together. Layer the sausage over the bread and top with a generous layer of potatoes. If you are using mushrooms, layer them in before the potatoes. Sprinkle the cheeses on the top. Pour the beaten egg mixture over the casserole. Cover and refrigerate 1 hour to overnight.

Preheat the oven to 350 degrees F.

Bake the casserole until it is set and does not jiggle in the middle, 30 minutes.

A viewer or guest of the show, who may not be a professional cook, provided this recipe. The Food Network Kitchens chefs have not tested this recipe and therefore, we cannot make representation as to the results.


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    6 Reviews
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    My Family loved this recipe. It is very easy to make and I love that you make it the night before and bake in AM. It allowed me more time to visit with them the next Morning. We used half red potatoes and half yukon gold for a creamier potatoe and left out the mushroom for the grandgirls. Will for sure be making this again.
    I made this recipe with exact ingredients. If keeping in refrigerator overnight, the casserole needs to cook longer than an 30 min. I cooked mine 30 min covered, then uncovered for 20 min. If you don't cut the potatoes super, super thin, they will still be a little hard. I cut mine by hand and they just weren't thin enough. If I make this recipe again, I will probably use a thin layer of frozen hashbrown potatoes to layer on top. I also used 4 thick cuts of french bread, which seemed to soak up the egg mixture well. Overall it was pretty good!
    I keep cooking it and I won't get done. The eggs are still runny 45 minutes later. My guests were not happy that they had to wait and addl 30 minutes for the casserole to be done. Like someone else here I had to crank up the heat to 400. By the time it was done the potatoes were almost burnt.
    What this is terrible
    Very tastey
    I Italianized the recipe. I used Mild Italian Sausage instead of Salt Lick and I used a cup of grated Regiano Parmigiano, and a cup of Peccorino Romano. I left out the bread also. It turned out great. Like a giant fritatta.
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    This recipe is featured in:

    The Best Christmas Recipes