Breakfast Casserole

Total Time:
1 hr 50 min
20 min
1 hr
30 min

8 servings

  • 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
  • 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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3.8 10
I have been doing a version of this recipe for many years, for Christmas and whenever we have someone visiting.  Mine does not include the potato, however, over the years I have added different vegetables, depending on the likes of the people I am serving.  Roasted red peppers and broccoli are an awesome addition.  Also, I change out the types of cheese sometimes and/or use a combination of cheeses.  I have always baked mine at least 45 minutes to an hour though every time.  Awesome recipe and easy to customize.   item not reviewed by moderator and published
Wow I need some good receips item not reviewed by moderator and published
Giving this a cautious 4-star rating because my first try at making this easy recipe is in the oven. Next time I'll use sourdough bread instead of white & will add saute'd onion. I included the fresh mushrooms and added a layer of fresh spinach. When pouring the mixture over the top, seemed like there might not be quite enough (hoping for the best). We'll try this in the morning. item not reviewed by moderator and published
This casserole could be improved with diced onions, bell pepper and baked biscuits in place of white bread…30 min is definitely not enough time in a 350 degree oven…1 hour is needed to firm eggs and cook potatoes... item not reviewed by moderator and published
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. item not reviewed by moderator and published
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! item not reviewed by moderator and published
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. item not reviewed by moderator and published
What this is terrible item not reviewed by moderator and published
Very tastey item not reviewed by moderator and published
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. item not reviewed by moderator and published
Maybe you could have followed up on this, or waited until you baked and tasted it before prematurely writing a review. item not reviewed by moderator and published
You are supposed to cook the potatoes prior to baking the casserole. item not reviewed by moderator and published
Did you actually make this before reviewing? Because the recipe actually works as written. No need for extra baking time. item not reviewed by moderator and published

This recipe is featured in:

The Best Christmas Recipes