Dad’s breakfast casserole
My dad used to make this, and while it is superb right out of the oven, it somehow gets even better as leftovers. I enjoy this served with grits. You can certainly customize this with your own spin on some of the ingredients.
Gather your ingredients.

I cut the crusts off of the bread before I put the pieces down in the pan. A 9×13 pan is best, and just squish the bread to make it fit. I also use pieces to cover holes, or smash more in the corners. Add the grated cheese on top of the bread.


Then, add your browned sausage. Drain the sausage as well as you can. Add diced onions on top of the sausage. And then pour the mixture of scrambled eggs and milk over the whole shebang. This would be the time to freeze the casserole, if I wanted to finish it another day. Or just place it in the fridge overnight to bake the next morning.


Top with mushrooms. These can be from a jar, or fresh. If I use fresh, there is always a bit more liquid when I cut into the casserole. Mix 1/4 cup milk and a can of cream of mushroom soup and slather on top of the mushrooms.


Put foil over the top, and bake for 1 hour at 300, then remove foil and bake for 30 more minutes. If I have frozen the casserole, I thaw it in the fridge overnight before baking.


Dad’s Breakfast Casserole
Ingredients
- 8 slices bread
- 2 cups sharp cheddar cheese, grated
- 1 lb hot sausage, browned and drained
- 1 lb mild or regular sausage, browned and drained
- 1/4 cup diced onion
- 8 oz mushrooms
- 8 eggs
- 1 1/4 cup milk, separated into 1 cup and 1/4 cup
- 1 can cream of mushroom soup (10.5 oz)
Instructions
- In a 9×13 pan, put down 8 slices of bread.
- Sprinkle grated cheese on top of bread.
- Brown sausage, drain well. Put on top of cheese.
- Put diced onion on top of sausage.
- Beat eggs with 1 cup milk, and pour on top of casserole.
- Refrigerate 8 hours.
- Before baking, put mushrooms on top.
- Mix 1/4 cup milk with soup and cover top of casserole.
- Bake at 300o, covered for 1 hour. Then uncovered for 30 minutes.