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Breakfast Casserole

My Mom’s bubbling, make-ahead breakfast casserole is perfect for brunch, or an indulgent weekend treat. So easy to make. So delicious to eat - the essence of comfort food.


1 box Stuffing Mix

6 oz Breakfast Sausage

4 Eggs

2 cups Milk

1 can Cream of Mushroom Soup

1 cup shredded Cheese

1 cup Panko


Using baking spray, coat a 9 by 13 baking dish.

Mix the eggs, milk, cream of mushroom soup, and ½ of the cheese together in a large bowl.

Add the other ingredients holding back the leftover cheese and panko for the topping. Mix to combine. Pour into the prepared baking dish.

Cover and refrigerate for 8 hours but best overnight.

In the morning, preheat the oven to 350℉ (177℃). Mix the remaining shredded cheese and panko together and sprinkle over the top.

Bake for 45-60 minutes or until golden brown and bubbling. Let sit 5-10 minutes before serving.


For a lighter version you can substitute the following without loosing the warming nature of the casserole:

  • 1 cup egg substitute for the eggs

  • Low fat sausage or vegan breakfast sausage

  • Low fat milk

  • Good melting low fat cheese

Want to add veggies to the mix? Why not! Here are some suggestions:

  • Jalapenos

  • Sauté onions, celery, and mushrooms and add them to the mix

  • Chopped asparagus alone or with fresh spring peas

  • Green onions


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