You know that feeling when you wake up and your whole house smells like breakfast?
That’s what I’m talking about here.
I stumbled onto this recipe three Christmases ago. Total chaos in my house—relatives coming over, kids running around, and me stressing about feeding everyone. I needed something big, something hearty, and honestly, something I could mostly ignore while it cooked.
This casserole became my lifesaver.
Here’s what I love most about it: you can put the whole thing together the night before. Seriously. Just cover it, stick it in the fridge, and when you wake up? Pop it in the oven. That’s it.
The flavor combo is pretty simple but it works:
- Savory breakfast sausage
- Fluffy scrambled eggs
- Creamy mushroom soup (trust me on this)
- Crispy potato rounds that get golden on top
That first Christmas morning was memorable. My kids wanted to tear into presents right away. But when that smell hit the kitchen? Everyone suddenly got very interested in breakfast.
We all sat down together. No rushing. No one standing at the counter eating cereal. Just family time while this thing finished baking.
The texture is where this recipe really shines.
Those potato rounds? Crispy and golden on top. Soft underneath. The eggs create this custard-like base that holds everything together without being too heavy or too runny. Every forkful has sausage, mushrooms, potatoes—it’s a complete meal.
And here’s the thing…
I don’t just make this for holidays anymore. Weekend brunches? Yes. Potluck at work? Absolutely. Random Tuesday when I meal prep? You bet.
The leftovers are just as good as fresh. Maybe better. I wrap portions in foil and reheat them at 350°F for about 15 minutes. My husband grabs them for breakfast all week.
Let’s talk ingredients for a second.
Nothing fancy here. Most of this stuff is probably already in your kitchen. The sausage comes pre-seasoned, so you don’t need to add spices. The mushroom soup? It makes everything creamy and keeps the casserole moist while it bakes.
Budget-friendly too. We’re talking maybe $15-20 total to feed 12 people.
One more thing I really appreciate—this recipe is forgiving. My oven runs hot, so sometimes I have to pull it out a few minutes early. My mom’s oven is slow, so she adds time. You just watch for the center to stop jiggling and hit 160°F on a thermometer.
Oh, and that melted cheddar on top?
Golden. Bubbly. Irresistible.
Look, whether you’re feeding overnight guests, hosting brunch, or just trying to survive a busy week, this casserole has your back. It’s comfort food that doesn’t require you to stress in the kitchen.
And honestly? That’s exactly what breakfast should be.
Prep Time: 15 minutes | Cook Time: 1 hour | Total Time: 1 hour 15 minutes
Servings: 12 | Difficulty: Easy
Let’s Make This Thing
What You’ll Need
| Ingredient | Quantity | Notes |
|---|---|---|
| Ground pork breakfast sausage | 16 ounces (1 package) | Pick mild or spicy—your call |
| Large eggs | 8 | Room temp eggs mix better |
| Condensed cream of mushroom soup | 10.5 ounces (1 can) | Don’t dilute it |
| Milk | 1¼ cups | Whole milk makes it richer |
| Sliced mushrooms | 4.5 ounces (1 can) | Drain these really well |
| Frozen potato rounds | 32 ounces (1 package) | Tater Tots work perfect |
| Shredded cheddar cheese | ½ cup | Sharp cheddar = more flavor |
How to Put It Together
First things first—crank your oven to 350°F.
This temp is perfect. Not too hot (edges won’t burn), not too cool (it’ll actually cook through). While that heats up, grab a 9×13-inch baking dish and grease it with cooking spray or butter.
Pro tip? Glass or ceramic dishes work best here. They heat evenly.
Now for the sausage.
Toss that whole package into a large skillet over medium-high heat. Break it up with a wooden spoon as it cooks. You want small, bite-sized crumbles here—not big chunks.
Cook it for 8 to 10 minutes. You’re looking for no pink and some nice brown edges. Those caramelized bits? That’s flavor right there.
Once it’s done, drain it in a colander. Get rid of that grease. Nobody wants an oily casserole. Set it aside.
Time for the egg mixture.
Crack all 8 eggs into a large mixing bowl. Beat them until the yolks and whites are totally combined. Add your cream of mushroom soup and milk.
Now whisk. Whisk hard. You want this completely smooth—no soup lumps floating around. This mixture is literally the foundation of your casserole’s texture.
Fold in your cooked sausage and those drained mushrooms. Stir it gently but make sure everything’s distributed evenly. You don’t want all the sausage on one side.
Pour the whole thing into your greased baking dish. Spread it out to the corners.
Here’s where it gets easy…
Grab those frozen potato rounds and scatter them right on top. Just dump them on there and spread them around. Don’t thaw them first. Straight from the freezer works perfectly.
Slide the dish into your preheated oven. Set a timer for 45 minutes.
You’ll know it’s ready when the center feels firm (not jiggly) and a thermometer reads 160°F in the middle. The edges should be pulling away from the pan slightly and looking golden.
Pull it out. Sprinkle that cheddar cheese evenly over the top. Back in the oven for 10 more minutes—just until the cheese melts and gets a few golden spots.
Important: Let it rest for 5 minutes before cutting.
This helps everything set up. Then slice it into big, generous squares and serve.
Tips, Tricks & Your Questions Answered
Make It Even Better
Temperature matters more than you’d think.
I learned this the hard way. Cold eggs from the fridge don’t mix as smoothly with the soup. Let your eggs and milk sit out for 20-30 minutes before you start. Everything blends easier and cooks more evenly.
Making this the night before? Assemble everything but wait to add the cheese. Add it right before those final 10 minutes of baking. Otherwise it gets weird and rubbery.
Want extra crispy potatoes on top?
Arrange them in a single layer instead of piling them up. They’ll get crunchier. If you like softer potatoes throughout, thaw them halfway first. Same cooking time either way.
I sometimes throw in diced bell peppers or onions. Just sauté them with the sausage until soft, then drain everything together. Adds color and extra veggies.
Fresh herbs on top? Game changer. Chopped parsley or chives make it look prettier and taste brighter.
Leftovers & Storage
This casserole keeps in the fridge for up to 4 days.
Cover it tight with foil or move portions to containers with lids. Microwave individual servings for 1-2 minutes. Or reheat the whole thing in a 325°F oven for 20 minutes.
Freezing works great too—up to 3 months. Wrap it in plastic wrap first, then cover with foil. Thaw it overnight in the fridge before reheating.
Honestly? The texture stays surprisingly good after freezing. Perfect for meal prep Sundays.
Questions People Always Ask Me
Can I use a different soup instead of mushroom?
Yeah, definitely. Cream of chicken works. So does cream of celery. Each one adds its own flavor but keeps everything creamy. Use whatever your family likes or whatever’s in your pantry.
What if I don’t have those frozen potato rounds?
No problem. Dice up some fresh potatoes into small cubes. Parboil them for 5 minutes, drain really well, then add them to the casserole. Frozen hash browns work too—just know the texture will be a bit different.
Can I make this without meat?
Sure thing. Skip the sausage and load up on veggies instead. Spinach, diced tomatoes, zucchini—whatever you like. Add a teaspoon of smoked paprika to the egg mixture. It gives you that savory depth you’d miss from the sausage.
Why does my casserole get watery sometimes?
Two common culprits here:
- Mushrooms that aren’t drained well enough
- Not draining the sausage grease
Also, don’t add extra milk thinking it’ll make it creamier. It won’t. It’ll just make it soupy.
If you see liquid pooling on top while it bakes, carefully tilt the pan and blot it with paper towels before adding the cheese.
What about feeding a bigger crowd?
Double everything and use two 9×13-inch pans. Don’t try to use one giant pan—it won’t cook evenly. Keep the baking time the same but start checking both pans at 45 minutes. Ovens vary.
Doubled recipe feeds 24 people easy.
Nutritional Breakdown (Per Serving)
| Nutrient | Amount | % Daily Value |
|---|---|---|
| Calories | 352 | — |
| Total Fat | 24g | 31% |
| Carbohydrates | 23g | 8% |
| Protein | 16g | 32% |
| Sodium | 958mg | 42% |
| Fiber | 2g | 7% |
Note: These are estimates. Actual numbers depend on the specific brands you use.
Easy Make-Ahead Breakfast Casserole
Ingredients
- 16 ounces ground pork breakfast sausage 1 package, mild or spicy
- 8 large eggs room temperature
- 10.5 ounces condensed cream of mushroom soup 1 can, undiluted
- 1¼ cups milk whole milk recommended
- 4.5 ounces sliced mushrooms 1 can, drained well
- 32 ounces frozen potato rounds 1 package, Tater Tots work perfect
- ½ cup shredded cheddar cheese sharp cheddar for more flavor
Instructions
- Preheat oven to 350°F. Grease a 9×13-inch baking dish with cooking spray or butter.
- Cook the sausage: Place sausage in a large skillet over medium-high heat. Break it up with a wooden spoon into small crumbles. Cook for 8-10 minutes until no pink remains and edges are browned. Drain grease in a colander and set aside.
- Prepare egg mixture: Crack 8 eggs into a large mixing bowl and beat until yolks and whites are fully combined. Add cream of mushroom soup and milk. Whisk vigorously until completely smooth with no lumps.
- Combine ingredients: Fold cooked sausage and drained mushrooms into the egg mixture. Stir gently until everything is evenly distributed.
- Assemble casserole: Pour the egg mixture into the greased baking dish, spreading to the corners. Scatter frozen potato rounds evenly over the top (do not thaw first).
- Bake: Place in preheated oven and bake for 45 minutes, until center is firm (not jiggly) and internal temperature reaches 160°F.
- Add cheese: Remove from oven and sprinkle cheddar cheese evenly over the top. Return to oven for 10 more minutes until cheese melts and develops golden spots.
- Rest and serve: Let casserole rest for 5 minutes before cutting. Slice into generous squares and serve warm.
Notes
Temperature Tip: Let eggs and milk sit at room temperature for 20-30 minutes before mixing for smoother blending and even cooking.
Crispy Potato Topping: Arrange potato rounds in a single layer for extra crispiness. For softer potatoes, thaw them halfway before adding.
Soup Substitutions: Cream of chicken or cream of celery can replace cream of mushroom soup.
Potato Alternatives: Fresh potatoes (diced and parboiled for 5 minutes) or frozen hash browns work too, though texture will differ.
Vegetarian Option: Skip the sausage and add vegetables like spinach, diced tomatoes, or zucchini. Add 1 teaspoon smoked paprika to the egg mixture for savory depth.
Prevent Watery Casserole: Drain mushrooms and sausage thoroughly. Don’t add extra milk. If liquid pools during baking, carefully tilt pan and blot with paper towels before adding cheese.
Storage: Refrigerate covered for up to 4 days. Reheat individual portions in microwave for 1-2 minutes or whole casserole in 325°F oven for 20 minutes.
Freezing: Wrap tightly in plastic wrap then foil. Freeze up to 3 months. Thaw overnight in refrigerator before reheating.
Scaling Up: Double the recipe and use two 9×13-inch pans (don’t use one giant pan). Baking time remains the same—start checking at 45 minutes.
Nutrition Per Serving: 352 calories, 24g fat, 23g carbohydrates, 16g protein, 958mg sodium, 2g fiberClaude is AI and can make mistakes. Please double-check responses.
