Breakfast Casserole II

Breakfast Casserole II

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"A great holiday breakfast casserole that may be made the night before, and baked while opening Christmas presents."
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Ingredients

1 h 15 m servings 352 cals
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Original recipe yields 12 servings

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Nutrition

  • Calories:
  • 352 kcal
  • 18%
  • Fat:
  • 23.8 g
  • 37%
  • Carbs:
  • 22.8g
  • 7%
  • Protein:
  • 15.8 g
  • 32%
  • Cholesterol:
  • 215 mg
  • 72%
  • Sodium:
  • 958 mg
  • 38%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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Directions

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  1. Place sausage in a skillet over medium-high heat, and cook until evenly brown. Drain, and set aside.
  2. Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9x13 inch baking dish.
  3. In a large bowl, beat together the eggs, condensed cream of mushroom soup, and milk. Stir in the sausage and mushrooms, and pour into the prepared baking dish. Mix in the frozen potato rounds.
  4. Bake in preheated oven for 45 to 50 minutes. Sprinkle with cheese, and bake an additional 10 minutes, or until cheese is melted.

Footnotes

  • Tip
  • Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.

Reviews

399
  1. 490 Ratings

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Most helpful positive review

I've had a lot of different breakfast casseroles and this is THE BEST so far. Everyone at my breakfast loved it -- men and women. The mushroom soup sounded wierd, but it worked! I did one lay...

Most helpful critical review

This recipe was just OK. First of all, it was pretty bland. I would definitely season (and maybe even brown) the potatoes first so they are more flavorful. I also found the potato to egg rati...

This recipe was just OK. First of all, it was pretty bland. I would definitely season (and maybe even brown) the potatoes first so they are more flavorful. I also found the potato to egg rati...

I've had a lot of different breakfast casseroles and this is THE BEST so far. Everyone at my breakfast loved it -- men and women. The mushroom soup sounded wierd, but it worked! I did one lay...

The only reason I'm giving this four stars is because I changed the recipe so much. I used half HOT sausage and half Regular sausage. I sauteed green peppers and onions with FRESH mushrooms befo...

Excellent, excellent, excellent! Forget the holidays..this is great year-round! ;) One note: if you don't thaw the tater tots, you will have a very soupy consistency. Otherwise it's great.

Delicious!!! I tried the layered approach (tots, sausage, mushrooms, cheese) then put the eggs mixture on top. I also used a large souffle pan instead of the rectangular dish to give it depth. ...

My family loved this recipe. I feed seven people with plenty of leftovers! I did sautee onions and green peppers with the sausage for some added flavor and made the entire recipe (including th...

Sage sausage gives it a really nice kick. As recommended, I added sauted onion & minced garlic, green peppers, fresh mushrooms. I also used frozen hash browns rather than tater tots. I double...

This recipe is so good! I made this for company and everyone loved it and had seconds. I will make this again, but will make a couple minor changes. I agree that adding a little onion and pos...

I decided to try this recipe because I was tired of all the same old same old...IT WAS GREAT!! My family are huge breakfast fans and this was a great change. Plus, it is able to serve alot!! I...