Breakfast Casseroles




Sausage Breakfast Casseroles Recipes

Sausage Breakfast Casseroles Recipes

For the sausage lovers out there here are two amazing and simple recipes to get your day started right. All of these recipes will use sausage in some kind of way. It's easy to mix and match various ingredients to fit your family's specific favorite flavors.

Baked Sausage Scramble Casserole


  • 1 Dozen eggs
  • 4 ounces cheddar cheese — shredded
  • 1 1/2 cups cooked sausage — browned and drained
  • (you can substitute ham, bacon, or Canadian bacon)
  • 1 can cream of mushroom soup
  • 1/2 cup green onions — sliced
  • 1/2 cup half & half
  • 2 tablespoons margarine


1. Preheat oven to 250F and Grease 2-qt casserole pan.

2. In a large skillet, melt margarine and saute onions until crisp and tender.

3. In a large bowl, beat eggs; stir in half & half and sausage.

4. Pour egg mixture into skillet with onions; mix well.

5. Cook over medium heat. As the mixture begins to set, gently lift cooked portions with a spatula so that thin uncooked portions can flow to the bottom.

6. Avoid constant stirring. Cook until eggs are thickened throughout.

7. Spoon into prepared casserole dish.

8. Pour soup evenly over top. Bake at 250F for 30 minutes.

9. Sprinkle with cheddar cheese and bake 10-15 minutes longer.

Breakfast Sausage Casserole


  • 4 large eggs, beaten
  • 8 slices bread, cubed
  • 2 1/2 cups milk
  • 2 lbs bulk sausage, browned and drained
  • 2 cups grated American cheese
  • 1/2 cup milk
  • 3/4 teaspoon dry mustard
  • 1 (10 1/2 ounce) can of condensed cream of mushroom soup


1. Place bread cubes in a greased 9×13-inch pan.

2. Sprinkle with cheese.

3. Add browned sausage.

4. Blend eggs, milk, and mustard and pour over the ingredients in the pan.

5. Refrigerate overnight (or for 5 hours).

6. THE NEXT MORNING – blend soup and 1/2 cup milk and pour (or spread) over top of the casserole.

7. Bake 1 1/2 hours at 300°F.

Early Riser Sausage Breakfast Casserole


4 large eggs, beaten
1 1/2 lbs ground sausage, browned and drained
1 cup shredded Monterey jack cheese
1 cup shredded cheddar cheese
3 cups milk
8 slices bread, cubed
3/4 teaspoon dry mustard
10 3/4 ounces cream of mushroom soup (1 can)


1. Arrange bread in an ungreased 13×9″ baking pan, Add cheese and sausage

2. Mix eggs and 2 1/2 cups milk together, and pour over the bread.

3. Cover with aluminum foil; refrigerate overnight.

4. Combine remaining ingredients; pour over the bread mixture.

5. Bake uncovered at 300* for 1 1/2 hours.

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