Sausage & Crouton Breakfast Casserole – seriously the BEST! SO easy and tastes great! Can make in advance and bake the next morning. Sausage, croutons, cheddar cheese, eggs, milk, heavy cream, onion, and dry mustard. Great for potlucks, brunch, baby showers, early morning tailgates, overnight guests, breakfast, lunch, or dinner.
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Pin This RecipeEasy Sausage Breakfast Casserole Recipe
Breakfast casseroles are a favorite in our house. We love them any time of the day – breakfast, lunch, and dinner. I am always coming up with new ways to make one of our favorite dishes. This Sausage Breakfast Casserole is different from most because it is made with croutons. Yep. The same croutons you throw on your salad are the base of this yummy casserole! I have to admit that I wasn’t sure how this would turn out, but it was DELICIOUS! It was so good, that we are making it again this week. YUM!
How to Make Overnight Sausage Crouton Breakfast Casserole
This casserole is super easy to make. It starts with cooking a pound of sausage. Once the sausage is cooked, drain the fat. Add the sausage, cheese, and croutons to a 9×13-inch dish. Whisk together eggs, milk, heavy cream, onion, dry mustard, salt, and pepper. Pour that over the sausage and crouton mixture.
Cover the casserole and let it sit in the refrigerator for at least an hour up to overnight. I love overnight breakfast casseroles! When you are ready to eat the casserole, take it out of the refrigerator and bake for 45 to 60 minutes.
- I used a roll of Jimmy Dean breakfast sausage. You can also use Tennessee Pride, Bob Evans, or even some Italian sausage.
- For the croutons, I used Texas Toast croutons. I also like the Olive Garden croutons that are in the store. You can use any brand and flavor of croutons that you like. This recipe only uses a 5-oz bag of croutons. Resist adding more croutons. They expand as the casserole sits in the refrigerator. If you use a larger bag of croutons, it might be too much.
- Can Sausage & Crouton Breakfast Casserole Be Frozen? Yes! This can be frozen baked or unbaked. I usually freeze casseroles like this unbaked.
- To bake this casserole after freezing, thaw completely in the refrigerator and bake as directed below.
- If freezing the baked casserole, thaw completely in the refrigerator and reheat in the microwave or covered in the oven.
What to Serve with Breakfast Casserole
This casserole was a huge hit in our house. We absolutely loved it. We ate this for lunch and leftovers for dinner the same day. YUM! This is great for potlucks, brunch, baby showers, early morning tailgates, overnight guests, breakfast, lunch, or dinner. We love to serve this casserole with some fruit salad and grits. Here are a few of our favorite recipes from the blog that go great with this breakfast casserole:
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Sausage & Crouton Breakfast Casserole
Ingredients:
- 1 lb sausage
- 1 (5-oz) bag croutons
- 2 cups shredded cheddar cheese
- 8 eggs
- 2½ cups milk
- 1 cup heavy cream
- 1½ tsp dry mustard
- 1 Tbsp dried minced onion
- salt and pepper to taste
Instructions:
- Lightly spray a 9x13x2-inch dish with cooking spray.
- In a skillet over medium-high heat, cook sausage until no longer pink. Drain fat.
- Arrange croutons in a single layer in baking dish. Top with sausage and shredded cheese.
- Whisk together eggs, milk, heavy cream, dry mustard, onion, salt, and pepper. Pour over sausage mixture.
- Cover and refrigerate 1 hour to overnight.
- Preheat oven to 350ºF. Bake casserole 45 to 60 minutes, until center is set.
- Garnish with dried parsley, if desired.
Steph
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Can I refrigerate this for 24 hours?
Yes
I made this & served it w/ fresh pico on top. I did have to tent it because it was getting too brown before the cook time was up. It was delicious, Thanks!!
Tried this for the first time and my eggs didn’t rise… I didn’t have whipping cream so I used milk. I also put peppers and bacon in it. Am I doing something wrong? Is overnight too long for the egg to soak? I appreciate all the feedback.
The only thing I can think of is that you didn’t use the heavy whipping cream. I’ve never had any issues with this recipe. That is the only change you made. The peppers and bacon wouldn’t effect the eggs.
Have you made this in the large catering/hotel pans? Wondering if I should double or triple the reciepe and how much longer it would take?
What does dry mustard do for take taste. Is it prominent?
No it doesn’t. I’m not a mustard fan and I couldn’t taste it.
Is it necessary to set up for an hour ? Can it not be baked right away?
You can make this however you wish.
Should I uncover this casserole after taking it out of the refridgerator and before I put it in the oven?
Yes – bake the casserole uncovered.