Everyone needs a yummy go-to make ahead breakfast casserole…for special occasions, weekend guests, a random Saturday! Whatever the reason, this is the one I always lean on. You can make it ahead, and the next morning, you just pop it into the oven. Your guests will think you’re a rock star or a magician…because they’ll never see you work! Yet, a wonderful dish will magically appear. Most of these casseroles are similar. Some kind of breakfast type meat…sausage, bacon, ham. Then there’s eggs, bread and cheese. The difference in this one is instead of bread, we use seasoned croutons. Tons of flavor, and it’s easy! This is our Christmas morning breakfast every year. Enjoy!
Then the crumbled, cooked sausage
Then the cheese…as much as you want!
And the milk, eggs and dry mustard…mixed and poured over!
Out of the oven goodness!
All I want for Christmas morning!
- 1 pound pork sausage
- 1 cup shredded cheddar cheese, or as much as you like!
- 1 can evaporated milk + enough milk to make a total of 2 cups
- 6 eggs, beaten
- 1 tsp. dry mustard
- 2 packages seasoned croutons
Brown sausage, breaking up into crumbles. Drain off excess grease. Set aside. I usually do this ahead of time and store until I’m ready to assemble. I’ve even done this step weeks before, and I froze the sausage in a baggie until I needed it. Spray a 9×13 casserole dish. Place croutons in the bottom of dish. Sprinkle sausage over the croutons. Top with cheese. Combine milk, beaten eggs and mustard. Pour over the top of casserole. Cover and refrigerate overnight. Remove the next morning and let set at room temp for about 30-40 minutes before cooking. Heat oven to 350 and bake uncovered about 10-15 minutes, then bake covered loosely with foil to prevent too much browning for about 15-20 minutes or until eggs are set in middle. Let sit for a couple of minutes, then slice it up! If you have leftovers, it will freeze beautifully! I cut into squares prior to freezing, and then you can grab individual servings whenever you want!