Southern Living magazine's Breakfast Casserole Recipe - Allrecipes.com
Southern Living magazine's Breakfast Casserole Recipe

Southern Living magazine's Breakfast Casserole

Recipe by  

"For a delightful variation, 2 cups cubed cooked ham may be substituted for sausage. This morning favorite was featured in the 1999 Recipe Hall of Fame."

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Original recipe makes 8 servings Change Servings
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Directions

  1. COOK sausage in a skillet over medium heat, stirring until it crumbles and is no longer pink; drain well.
  2. PLACE bread cubes in a lightly greased 13 x 9-inch baking dish; sprinkle bread evenly with cheese, and top with sausage.
  3. WHISK together eggs and remaining ingredients; pour evenly over sausage mixture. Cover and chill casserole for 8 hours. Let stand at room temperature 30 minutes.
  4. BAKE at 350 degrees for 45 minutes or until set. Let stand 5 minutes before serving.
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Footnotes

  • Reprinted with permission of Southern Living® magazine. All rights reserved.
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Reviews More Reviews

Most Helpful Positive Review
Apr 13, 2003

This is one of those recipes that I'll never delete from my file. I added two more slices of cubed bread just to ensure that it wouldn't be a bit soggy. The only changes I made were to add chopped parsley for a little color. And about 5 minutes before I took it out, I sprinkled Cheddar and Monterrey Jack on top to make it cheesier. This one dish pleases EVERYONE. I usually make it on a Friday night and pop it in the over on Saturday - a wonderful brunch idea.

 
Most Helpful Critical Review
Jul 23, 2003

Good. Not great but good. Probally will make again.

 

134 Ratings

Jul 23, 2003

Big hit at our Mother's Day brunch!

 
Dec 26, 2004

WOW! I made this for Christmas breakfast and it was GREAT! I did the ham instead of pork sausage (my husband doesn't like sausage) and, to avoid not having enough flavor as mentioned by some raters, I also added about a half pound of bacon. I chopped and cooked the bacon, and once the bacon was cooked, I added the ham and cooked it with the bacon flavoring for a while. I drained it all very good and *WOW* it had great flavor. The only other thing I did different was to sprinkle chopped green onion on top which enhanced all aspects of the casserole: it smlled great while it was cooking, it looked pretty when it came out, and it tasted awesome. I just ate the leftovers which was very good... I don't know why someone said it doesn't reheat well... I micro'd it for a couple of minutes and it was fine! All in all, a great recipe, super easy, and definitely a KEEPER!

 
Feb 11, 2004

This is a really popular casserole and has been around for a long time. After eyeing it for several months, I decided to give it a try. Hubby thought it was just so-so, but I thought it was pretty good. Next time I may add some bacon along with the sausage and maybe some onions or mushrooms. Make sure you use sharp cheddar as it has a distinct flavor that goes well with sausage!! I had some company show up after lunch and they enjoyed the leftovers. Great for breakfast or brunch.

 
Mar 03, 2003

this was a really easy and delicious dish! it tastes just like a quiche filling. i made it for dinner -- so i only chilled it for about 6 hours. i used a smaller casserole dish -- used only used 4 eggs (but i easily could have added the 6 called for), about 5 slices of bread, and adjusted the milk and cheese as needed. i will definitely be making this again. it is delicious!

 
Oct 14, 2003

A gorgeous and delicious brunch casserole. I used cubed cooked Linguica sausage, and it was a nice zesty touch. I also layered it twice--bread, sausage, cheese, and then again--to vary the textures throughout, and then pressed the layers down gently after pouring the egg mixture over to make sure everything was coated. EASY!

 
Feb 11, 2004

Very good standard breakfast casserole. Using French bread or like instead of plain white sandwich bread greatly improves the texture making it very light and fluffy.

 

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