Mom's Christmas Breakfast (Make Ahead)

"My Mother-In-Law has been making this for breakfast on Christmas day since I met my Dear Husband and before. It's really wonderful, and we always look forward to brunch at Mom's. This recipe can be changed all about, too. I've used pepper-jack cheese and shrimp, Havarti and crab...We just like it best the way Mom makes it! This goes very well with little sweet rolls, fresh strawberries, juice and coffee."
 
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photo by Rinshinomori photo by Rinshinomori
photo by Rinshinomori
Ready In:
1hr 15mins
Ingredients:
8
Serves:
8
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ingredients

  • 8 slices white bread, cubed
  • 3 cups shredded sharp cheddar cheese
  • 1 lb Little Smokies sausage, cut in thirds
  • 5 eggs
  • 2 12 cups milk
  • 34 teaspoon dry mustard
  • 10 34 ounces cream of mushroom soup
  • 12 cup milk
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directions

  • In a greased 9X13 casserole dish, alternate layers of bread, sausage, and cheese.
  • Beat eggs, then add milk, salt, and mustard. Pour over meat and cheese mixture. Refrigerate overnight.
  • Mix soup and milk together in a pourable cup. Cover and refrigerate overnight.
  • Next morning, pour the soup and milk mixture over all, bake 300*F 1-1/2 hours until set.

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Reviews

  1. I love this recipe. A little like souffle and/or fluffy quiche. I cut the recipe in half but used 3 eggs instead of 2 1/2 eggs. Used 8 1/4 inch round dish for baking. Since I did not want to waste the soup/milk mixture, I made the whole serving of soup/milk topping mixture and used half of it and froze the other half for another time. Also, since this reminded me a bit of another dish with mushroom soup, I added some already made sauerkraut (about 2/3 C total) during the layering. This recipe is great for creativity and I also added some garlic and hot sauce to the filling. I baked the dish for about 1 hour and 40-45 minutes. The topping of soup/mixture browned nicely and the dish puffed up beautifully. The taste was fabulous! I did not let the filling mixture sit overnight - too hungry and only let the mixture sit for 2 hours or so. I knew this was ok because I make enough bread pudding and the mixture is similar except this one is savory instead of sweet. We served this for dinner with a green salad. Thank you Chef PotPie for posting this great recipe! A keeper for sure. Will try to post a photo tomorrow.
     
  2. PotPie - this is a hearty and filling breakfast casserole!! As you mentioned in your note - I used pepperjack cheese for a little extra kick - YUM! I love that this is a one dish meal - instead of everything separate - easy to prepare and delicious to eat!
     
  3. horrible and runny, no one ate it, thank god I made something else, everyone else loved or my christmas breakfast would have been ruined, I followed exact direction, no substitutes.
     
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RECIPE SUBMITTED BY

One of the old time founding members of Recipezaar. I live in Port Orchard, Washington. I LOVE to cook and bake nearly everything! I HATE to see people join the site, have no published recipes, but rag on another cook in a review on a recipe they haven't even tried or didn't follow. Oh, and I hate cilantro, too. :)
 
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