Sausage Breakfast Casserole
Next time you’re expecting weekend guests, serve this hearty, make-ahead breakfast casserole. It’s simply delicious and a great way to get the day started.
Recipe - Stillwater
Sausage Breakfast Casserole
Prep Time15 Minutes
Servings8
Cook Time125 Minutes
Ingredients
6 slices lightly toasted Pepperidge Farm® Farmhouse™ Hearty White Bread, cut into cubes (about 6 cups)
1 pound hot or sweet Italian pork sausage, casing removed
1 large red bell pepper, diced (about 1 cup)
1 can (10-1/2 ounces) Campbell’s® Condensed Cream of Mushroom Soup
6 eggs
2 cups milk
1 cup finely shredded sharp Cheddar cheese (about 4 ounces)
Directions
- Lightly grease a 13x9x2-inch baking dish. Arrange the bread cubes in the bottom of the dish.
- Cook the sausage and red pepper in a 12-inch skillet over medium-high heat until the sausage is well browned, stirring often to separate meat. Pour off any fat. Spoon the sausage mixture over the bread cubes.
- Beat the soup, eggs, milk and cheese in a large bowl with a fork or whisk. Pour the egg mixture over the sausage mixture. Cover and refrigerate for 1 hour or overnight.
- Heat the oven to 350°F. Uncover the baking dish.
- Bake for 55 minutes or until a knife inserted in the center comes out clean.
15 minutes
Prep Time
125 minutes
Cook Time
8
Servings
Shop Ingredients
Makes 8 servings
Pepperidge Farm® Farmhouse Hearty White Bread, 24 Ounce
$3.99 was $4.99$0.17/oz
Johnsonville Sausage, Italian, Mild, 19 Ounce
Buy 5 participating Hunts Rotel Mccormick get $2 off Ground Meat with My Cub Rewards
Buy 2 Kingsford Charcoal Products, Get $5 Off Meat
$6.99$0.37/oz
Produce Red Bell Pepper, 1 Each
$0.99 was $1.99
Campbell's® Condensed Cream of Mushroom Soup, 10.5 Ounce
$1.69$0.16/oz
Cub Eggs, Large, 12 Each
$6.49$0.54 each
Cub Milk, Reduced Fat, 2% Milkfat, 0.5 Gallon
Buy 2 Family Size Oreos, Get $1 Off Milk
$2.29$4.58/gal
Crystal Farms Finely Shredded Cheese, Cheddar, 8 Ounce
$3.29 was $3.99$0.41/oz
Directions
- Lightly grease a 13x9x2-inch baking dish. Arrange the bread cubes in the bottom of the dish.
- Cook the sausage and red pepper in a 12-inch skillet over medium-high heat until the sausage is well browned, stirring often to separate meat. Pour off any fat. Spoon the sausage mixture over the bread cubes.
- Beat the soup, eggs, milk and cheese in a large bowl with a fork or whisk. Pour the egg mixture over the sausage mixture. Cover and refrigerate for 1 hour or overnight.
- Heat the oven to 350°F. Uncover the baking dish.
- Bake for 55 minutes or until a knife inserted in the center comes out clean.