Made this for the guys down at the firehouse and they all loved it. Made a few alterations though. Used 6 eggs instead of 4. When I was browning the sausage I added some fresh mushrooms and half of a yellow onion to the mix and sauteed them. Also I added half a pound of thick bacon. We love meaty breakfast. I also added a little extra of each type of cheese. Next time I make this I will add sliced jalepenos to spice it up a bit. Definitely recommend giving this a try.
This is a really great recipe. It is versatile by allowing the cook to add whatever ingredients (meat, veggies) that is desired. That aside, it does have a tendency to come out a bit more running than most breakfast casseroles. To alleviate this problem, I use a 16oz bag of herb seasoned croutons. I also like my casseroles a bit more meaty and cheesy. Therefore, I use 1 pound of turkey sausage and 1 pound of bacon along with 16oz of shredded cheese. I also add a bit of paprika to the mix. The eggs and milk provide ample moisture for the crouton mixture to bake up moist but not soggy. As for execution, I mix everything except the croutons together and then mix in the croutons so that the add-ins are distributed throughout the casserole. Then I pour everything into a 9x13 baking dish. I take this casserole to MOPS (Mothers of Preschoolers) everytime it is my turn to cook and I never come home with any left overs.
When preparing this dish I sauteed fresh mushrooms with onions and garlic instead of using the canned mushrooms. This dish is a big hit with my family.
My new favorite breakfast casserole. It has such a great flavor. I replaced all the ingredients (eggbeaters LF milk LF soup LF cheese turkey sausage) with their lowfat healthier counterparts and it was delicious and actually pretty healthy when you change out those ingredints. I've already made it twice in 2 weeks. I can't wait to share it with others.
Kudos! I got rave reviews when I made this for a broker open house. Only change was I used fresh sliced mushrooms. I did an extra 2 eggs because mine were small and the pan was a tad larger than called for. Smelled wonderful cooking. Agents said that it had a great flavor and one who used to run a B&B said it was better than hers and not as heavy tasting. Great as a leftover too. Make this and you will not be sorry!!
This dish was awesome or in other words DA BOMB! I recommend using Pepperidge Farm dry stuffing mix (cubes) and adding some crumbled bacon along with the sausage. Of course also I recommend Jimmy Dean Hot sausage or Tennesse pride spicy sausage. Also you can add whatever else you like to make it an even bigger success. I plan on added onions the next time and may make a small one for myself and a large one for my family to enjoy!
thanks for the FANTASTIC recipe! i served it at my baby's church dedication lunch and got rave reviews. the only changes i made were very minor and i 99.99% stuck to the written recipe. i did use another reviewers tip by adding more seasonded croutons. i think i maybe added 4 cups. i threw in some bacon and used sharp white cheddar and some swiss. i also used fresh mushrooms. it sounds like i made alot of changes but not really. the seasoned croutons spinach and mushrooms were AWESOME! this is definately THE best breakfast casserole and so handy because you assemble it the night before.
So many breakfast casseroles call for cream or half-and-half which I never have on hand. But I ALWAYS have a can of cream of mushroom soup in the cupboard. For that reason this recipe works really well for my family. I tend to use stuffing mix instead of croutons. Tastes great!
I thought this was good for a breakfast casserole. A tip for those who thought the bottom layer of mush was unappetizing: Put the bread crumbs or croutons on top then bake. Same ingredients & amounts just put cubes on top. This will allow them to get browned and make a slightly crispier texture than on the bottom. Just save a sprinkle of cheese to put on top of cubes and you can broil for a minute or so after baking for a nicer crunch/texture. One more hint: Use a pre-made pie shell. Load the ingredients minus the croutons and simply bake. This will solve the problem of mushy croutons all together.:)
Made this according to directions and was very disappointed. Far too much liquid and croutons turned to mushy globs. Won't be making this again
