Home 10 ingredients or less Breakfast Casserole

Breakfast Casserole

by Laura

If you liked the recipe I recently posted for the Baked Oven Omelet, then you’ll love this recipe for breakfast casserole. I got this recipe from a coupon section of my Sunday paper years ago.

It uses sausage and some other veggies. I don’t add the tomatoes or mushrooms due to my family’s tastes. I do think it would be even better with those in there. Since I don’t put those veggies in there, my husband like to drizzle a little syrup on his serving.

This can also be made the night ahead just like the Baked Oven Omelet. This recipe does use twice the amount of eggs as the Oven Baked Omelet, but you don’t have to butter all the bread. This one you just have to cube the bread. Both recipes are wonderful in there own way and made an awesome entree for Holiday breakfast.

Breakfast Casserole | realmomkitchen.com

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Breakfast Casserole | realmomkitchen.com

Breakfast Casserole


  • 1 pkg. Regular Flavor Jimmy Dean Pork Sausage
  • 10 eggs, lightly beaten
  • 3 cups milk
  • 2 tsp dry mustard
  • 1 tsp salt
  • 6 cups cubed bread
  • 2 cups shredded sharp Cheddar cheese
  • 1/2 tsp black pepper (I just put in what looks good to me)
  • 1/2 cup sliced mushrooms (optional)
  • 1 medium tomato, seeded and chopped (optional)
  • 1/2 cup thin-sliced green onions (optional)


  1. Preheat oven to 325 F. In large skillet, cook sausage over medium-high heat, stirring frequently until thoroughly cooked and no longer pink.
  2. In large mixing bowl, combine eggs, milk, mustard and salt; stir well. Distribute half the bread evenly in a buttered 9″ x 13″ x 2″ baking dish. Sprinkle with half the pepper, half the cheese, half the sausage and half of each optional ingredient.
  3. Repeat layering using remaining bread, pepper, cheese, sausage and optional ingredients. Pour egg mixture evenly over casserole.
  4. Bake uncovered at 325 for 55-60 minutes, or until eggs are set. Tent with foil if top begins to brown too quickly.


May be assembled ahead and refrigerated up to 12 hours before baking.

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This is the original photo from this post. The above photo was updated in February 2016.

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Cathy Chapman March 20, 2009 - 7:45 pm

Sounds like a great recipe! I plan to make it for a church breakfast. I really like your blog, I am starting one myself this week and love seeing other great ones!

Stephanie November 18, 2008 - 6:40 pm

You’ve been tagged!

Lisa November 18, 2008 - 6:04 pm

Great blog you have I just LOVE your choice of music. Nice breakfast casserole. If you don’t mind, i will put a loink to your blog on my sidebar:)

Sara November 18, 2008 - 4:13 pm

I love breakfast casseroles. I’m all for a big breakfast in the morning. This looks delicious! I love your winter look on your blog.

Maria November 18, 2008 - 9:16 am

Another great breakfast recipe!! Thanks!

Stephanie November 18, 2008 - 8:47 am

Your husband sounds like my husband – how they can put syrup on this kind of thing is beyond me! This looks similar to a breakfast casserole my mom always made for Christmas morning when I was growing up; it’s so delicious! I do like the idea of adding tomato. Mom never did, but it sounds really good.


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