Breakfast Casserole II Recipe -
Breakfast Casserole II Recipe
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Breakfast Casserole II

Recipe by  

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

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Ingredients Edit and Save

Original recipe makes 12 servings Change Servings
  • PREP

    15 mins
  • COOK

    1 hr

    1 hr 15 mins


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

Reviews More Reviews

Most Helpful Positive Review
Dec 30, 2003

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 layer of tater tots, one layer of crumbled sausage, one layer of sauteed fresh mushrooms, red peppers and onions, and one layer of pepper jack and cheddar cheese; added some salt and green Tabasco to the egg mixture and poured all over the top of the casserole. A sprinkling of paprika for color and it was a beautiful as well as tasty dish. I've made this several times now -- great make-ahead meal! It will take longer to cook than the recipe says -- about 1 to 1.5 hours to properly set up.

Most Helpful Critical Review
Dec 27, 2009

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 ratio to be too high. It seemed like mostly potatoes with a little egg around them. I'd half the potatoes if I made it again. It needs salt and pepper for seasoning. And I'd put the cheese throughout for even flavor, not just on top. The whole thing was kind of bland except for the sausagey bites, but it's a good base to start from if you tweak it a bit.

Dec 28, 2003

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 before adding them to the cooked sausage. Instead of regular cream of mushroom soup, I used cream of mushroom with garlic soup to add a little flavor. I also added a half cup of cheese to the egg mixture and increased the amount of cheese sprinkled on top. With these alterations, it was an EXCELLENT dish. I got so many compliments and will make this again and again.

Dec 27, 2003

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.

May 04, 2003

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. Assembled it completely the night before and it came out beautifully. The cheese gave it a nice brown crown. Will definitely make again :D

Dec 30, 2003

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 throwing in the tator tots) the evening prior. The consistency was just fine. I added about one-half cup of sharp cheddar to the recipe, and topped it off with about the same during the last ten minutes. This was yummy and a new family favorite!

Dec 21, 2003

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 doubled the recipe, but found I only really needed one 32 oz. pkg of hash browns.

Jan 22, 2003

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 possibly chopped green pepper would make it even better. I used sage sausage because my family prefers it to regular sausage. I also needed to bake it about an extra 10 minutes, but the texture then was perfect. And it is so easy to prepare, which makes it a hit for me. Thanks for a great recipe.


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  • Calories
  • 352 kcal
  • 18%
  • Carbohydrates
  • 22.8 g
  • 7%
  • Cholesterol
  • 215 mg
  • 72%
  • Fat
  • 23.8 g
  • 37%
  • Fiber
  • 2 g
  • 8%
  • Protein
  • 15.8 g
  • 32%
  • Sodium
  • 958 mg
  • 38%

* Percent Daily Values are based on a 2,000 calorie diet.

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