A hearty make-ahead breakfast casserole layered with sourdough bread, breakfast sausage and plenty of cheddar cheese. Assemble it the night before, refrigerate overnight, then top with a creamy mushroom mixture before baking in the morning.
 |
| Cary William’s Breakfast Casserole |
Servings: About 8–10
Prep Time: 20 minutes, plus overnight refrigeration
Bake Time: 1½ hours
Ingredients:
- 4–5 slices sourdough bread, cut into cubes
- 2 cups grated cheddar cheese, plus additional if desired
- 1 pound breakfast sausage
- 4–5 large eggs
- ¾ teaspoon dry mustard
- 2¼ cups milk
- 1 (10½-ounce) can condensed cream of mushroom soup
- Additional milk — ½ soup can
Instructions:
- Brown the breakfast sausage in a skillet over medium heat, breaking it into crumbles as it cooks. Drain off the excess grease.
- Grease a 9 × 13-inch baking dish.
- Spread the cubed sourdough bread evenly over the bottom of the dish.
- Sprinkle the grated cheddar cheese over the bread.
- Distribute the cooked sausage evenly over the cheese.
- In a bowl, beat the eggs. Whisk in the dry mustard and 2¼ cups milk.
- Pour the egg mixture evenly over the bread, cheese and sausage.
- Cover and refrigerate overnight.
- The next morning, preheat the oven to 300°F.
- In a bowl, combine the condensed cream of mushroom soup with ½ soup can of milk, stirring until smooth.
- Pour the soup mixture evenly over the refrigerated casserole.
- Bake for approximately 1½ hours, until the casserole is set in the center and hot throughout.
- Allow to stand for about 10 minutes before cutting and serving.
Tip: Your original note says “extra cheese will add to flavor.” I would keep that exactly as a family-recipe note. A little additional cheddar sprinkled over the top before baking would work nicely.
Make Ahead: The casserole is specifically designed to be assembled the night before, giving the sourdough time to absorb the egg-and-milk mixture.
Source: Cary Williams Christmas Casserole