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.

Cover casserole with cling wrap and put in the refrigerator and go to bed!

The next morning whisk together cream of mushroom soup and milk and pour over casserole.

Bake for 1 1/2 hours and serve hot.

Breakfast Casserole

A delicious breakfast baked altogether in one dish.
Course Breakfast, Brunch
Servings 8


  • 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
  • cups milk
  • ¾ T dry mustard
  • 1 can cream of mushroom soup
  • ½ cup milk


  • 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.
Keyword breakfast, breakfast casserole, brunch, cheese, eggs, sausage