This is what we have for breakfast every Christmas morning. And also on Easter and usually Thanksgiving. And really just anytime we are gathered together and want a yummy breakfast. This definitely qualifies as a vintage recipe.
It’s nice because you make it the night before and throw it in the oven in the morning. On Christmas morning I always put it in to cook before the present-opening begins so that it’s done right when we are ready to eat.
You start with a good French bread. Buy it a couple of days early so that it’s a bit stale. If I buy a fresh loaf, I cut it into cubes and lay it on a cookie sheet to dry out. Sometimes I put it in a 300 degree oven for 10 minutes or so.
I generally use about 3/4 of the loaf. Don’t worry about exactness on this. I would say that it’s about 1/2 pound of bread.
Cover with cheese and cooked sausage links.
The next morning whisk together cream of mushroom soup and milk and pour over casserole.
Breakfast Casserole
Ingredients
- 3/4 medium French bread loaf **you can use regular sliced bread, about 7 slices.
- 2 cups cheddar cheese, grated
- 20 sausage links
- 4 large eggs
- 2¼ cups milk
- ¾ T dry mustard
- 1 can cream of mushroom soup
- ½ cup milk
Instructions
- Butter a 9×13 casserole dish.
- Cut bread into 1-1½ inch cubes and spread on bottom of casserole dish.
- Cover with cheese.
- Cook sausage links and cool. Cut into ¼-½ inch pieces and spread over cheese.
- Whisk together eggs, 2¼ cups milk and mustard. Pour evenly over casserole.
- Cover with cling wrap and refrigerate over night.
Next morning
- Preheat oven to 300°.
- Remove cling wrap from casserole.
- Whisk together mushroom soup and ½ cup of milk. Spread over casserole.
- Cook for 1½ hours. Serve while nice and hot.