Breakfast The Night Before Recipe - Allrecipes.com
Breakfast The Night Before Recipe

Breakfast The Night Before

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"This dish is made easier by mixing it the night before. A good addition to a brunch buffet or as a holiday breakfast."

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Ingredients Edit and Save

Original recipe makes 8 servings Change Servings
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Directions

  1. Cook sausage in large skillet until brown, breaking up with wooden spoon; drain. Pat sausage dry with paper towels. Grease 9x13-inch baking dish. Place bread cubes in baking dish. Sprinkle cubed Cheddar cheese over bread. Sprinkle sausage over cheese. Combine eggs, 2 1/2 cups milk and dry mustard in medium bowl; beat with rotary beater or fork until well mixed. Pour egg mixture over layered mixture in baking dish. Cover with plastic wrap. Refrigerate for 8-24 hours.
  2. Heat oven to 300 degrees F. Stir together cream of mushroom soup and 1/2 cup milk in small bowl. Pour over mixture in baking dish. Place baking dish on baking sheet. Bake, uncovered, about 1 1/2 hours or until center is set when baking dish is slightly jiggled. Let stand for 10 minutes before serving.
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Reviews More Reviews

Most Helpful Positive Review
Nov 28, 2009

Hi everyone I have made this for years, however i do it slightly different, instead ofmushroom soup i add thick cream , i also put sausage , bacon, mushroom, onions, green & red pepers if you want a meixcan style add some salsa:) this is a great base recipe for just about any leftovers in the fridge, i have even added left over chicken, brocoli, cheese . sometimes i will top it with diced fried potatoes at well. You can literally dump in to your hearts content:) it does best if refridge the night before , but i have made it the same day as well:) great for kids to grab quick before school, nice warm or cold .

 
Most Helpful Critical Review
Jun 03, 2010

I love bread pudding so I was very excited to make this but something about the flavor/texture combo was off-putting which is weird because I liked the way this tasted, and I like the texture of bread pudding. I may try this again, adapting it to work in a pie crust or even better a hash brown crust.

 
Oct 26, 2006

We thought this was pretty good. It's really quick to throw together and tastes great. The only thing I did differently was to add a can of mushrooms because we love them. It's also very versitile. You could add just about anything you want to it. Next time I'm going to try using sausage and ham mixed together and my husband wants me to try using colby-monterey. Thanks so much, we really enjoy this dish!

 
Nov 25, 2009

We call this recipe Do Ahead Sausage Fondue. It has been made in my husbands family for years! They think it is some special recipe originating from Spokane WA. We make it exactly as stated, our own personal family twist is we use Banquet Maple Brown and Serve, a full box, unless we leave 1/2 the pan with no sausage as my daughter and sister in law prefer. I also sometimes use low fat cheese and soup. We use the pyrex glass pan and we do not put it on a baking sheet. Perfect every time! Heavy calories but we only make it on the three big holidays. Reheats well the next day in microwave or oven.

 
Nov 30, 2009

I made this for My Thanksgiving Breakfast. It was such a big hit. I am so glad to have found this recipe. Thank you. 5 stars is not good enough, it should get 10 plus stars.

 
Dec 15, 2009

I made this recipe as given but opt to use "Italian" (seasoned) pork. It was yummy. I love the ease of cubing the cheese and preparing the dish the night before.

 
Jan 19, 2010

Very Good! My family says this is the best roast ever! The only change I made was I used a pork roast. I make this at least twice a month! It is that good.

 
Jul 03, 2011

VERY good! I was a little scared by the amount of milk in the recipe, so I cut back a tiny bit. It turned out great - perfect for our Father's Day brunch! Great recipe!

 

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Nutrition

  • Calories
  • 465 kcal
  • 23%
  • Carbohydrates
  • 20.6 g
  • 7%
  • Cholesterol
  • 182 mg
  • 61%
  • Fat
  • 31.1 g
  • 48%
  • Fiber
  • 0.6 g
  • 2%
  • Protein
  • 25.1 g
  • 50%
  • Sodium
  • 1210 mg
  • 48%

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

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