Birk's SAUSAGE AND EGGS CASSEROLE
"We had this for breakfast during one of our stays at Birk's Gasthaus a B&B in Hermann,Missouri. It tastes wonderful and is so easy to do. It's DH's favorite breakfast casserole. It is an "overnight" breakfast casserole."
- Ready In:
- 1hr 40mins
- Ingredients:
- 8
- Serves:
-
12
ingredients
- 8 slices fresh bread, cubed
- 1 - 1 1⁄2 lb pork sausage, browned and drained
- 2 cups grated cheddar cheese
- 1 (4 ounce) can mushroom stems and pieces
- 4 eggs, beaten
- 3⁄4 teaspoon dry mustard
- 3 cups milk
- 1 can cream of mushroom soup
directions
- Place cubed bread in a greased 9x13 inch baking pan.
- Layer browned sausage over bread, sprinkle the cheese and mushrooms over the top.
- Combine the beaten eggs, dry mustard and 2 1/2 cups milk; pour over ingredients in the pan.
- Cover and refrigerate at least three hours or overnight.
- When ready to bake, combine the soup and remaining 1/2 cup milk and pour over all.
- Bake in preheated 300 degree oven for 1 1/2 hours.
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Reviews
-
Another wonderful make-ahead breakfast!! Since it makes so much, I invited the next door neighbors over for brunch. Served with fruit and you have a great breakfast/brunch. Thanks again for another great dish. :-) -
The basic receipe was very good. I believe that the cooking time could be increased some. I had to actually bake the mixture over 2 hours before I was comfortable that the eggs were cooked in the middle. The dish got great reviews once served though .. Thanks
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This is the breakfast casserole I have been making for a long time!! I leave out the mushrooms - never have them on hand, and I use 6 eggs. The cream of mushroom layer makes for a nice "gravy" top that people just love!! I get requests for this every time we do a Church brunch - and I usually have to make 2. I sometimes don't bother with the refridgeration part, and other than "puffing" up a little more while baking, it has NEVER not turned out great!!! I usually cook for about 1 hour and 30 minutes. It MUST "rest" before serving - it slices and serves better this way! Thanks for posting, I often misplace my recipe for this - so I usually improvise.
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