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
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:
Sauté onions, celery, and mushrooms and add them to the mix
Chopped asparagus alone or with fresh spring peas