Easy Make-Ahead Breakfast Casserole
A hearty breakfast casserole loaded with sausage, eggs, mushrooms, and crispy potato rounds topped with melted cheddar cheese. Perfect for feeding a crowd or meal prep—assemble the night before and bake in the morning!
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 9x13-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
Make-Ahead Instructions: Assemble the entire casserole the night before (without cheese), cover tightly with foil, and refrigerate. In the morning, bake as directed, adding cheese during the final 10 minutes.
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 9x13-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.
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 9x13-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.