With her permission, I’m so glad to be sharing the recipe for one of my best friend's family’s breakfast casserole. Madeline first introduced our group of friends to this casserole at our other great friend’s bachelorette trip in Austin back in May. It feeds a bunch (especially if you double it!!) and it is simply a crowd pleaser. I quickly asked for the recipe and have made it 4 times since.
We then made it for our big friend Memorial Day Lake trip, I made it again for a family trip to the lake, and then again for an early morning breakfast tailgate. And yet again this past weekend, for another early morning breakfast tailgate. It’s clearly great for all occasions. I must add that on the image of the recipe Madeline sent me, written above the recipe, the word Christmas is added to the title. “Christmas Breakfast Casserole.” Without a doubt this would make for the best holiday breakfast. Before the big meal on Thanksgiving or before the presents are opened on Christmas!
I’ve made just a few adaptations since making it multiple times now. I increased the egg count from 6 to 8 eggs. I feel like this fills the pan better. And I’ve taken the mushrooms down from 4 oz to 2 oz. I love mushrooms, but not everyone does, so just a few here and there are perfect. Do not omit the mustard powder, I swear it’s the secret ingredient. And add a pinch of pepper, because I never make eggs without pepper!
Breakfast Casserole adapted from The O’Connors
1 lb. mild sausage
2 cups milk
1 tsp. salt
1 tsp. dry mustard powder
pinch of pepper
6 sliced bread, cut into cubes (white or wheat sandwich bread)
1 1/2 cups shredded cheese (Colby Jack, Mexican Blend or Cheddar will work, Pepper Jack would be great too!)
2 oz mushrooms, stalks removed and thinly sliced.
In a pan over medium, cook the sausage until brown. Drain and set aside. Beat eggs and milk together. Add salt and mustard powder and beat again. Add bread into the wet ingredients and stir until bread is coated. Stir int cheese, mushrooms and sausage.
Pour into a greased 9x13 glass baking dish. Cover with foil and refrigerate over night. Bake at 350 for 40 to 45 minutes. Let stand for a few minutes before serving.
Perfect with a cup of coffee and as the original recipe states, “good with hot biscuits and fresh fruit!”