This is a great go-to recipe when you have company visiting. I make this every Easter and it is no fail. I love it because I make it the night before and it bakes the next morning. I have tried other recipes with eggs that turn out runny…this one never does.

In a mixing bowl….combine the eggs, soup, milk, and mushrooms.

Brown the sausage in a large skillet….drain grease after it is cooked.

Spread the croutons on the bottom of a 9 by 13 pan.

Spread the cooked sausage on top of croutons.

Pour on the egg mixture and then top with cheese.

1 1/2 lbs. breakfast sausage

1 box seasoned croutons

1 can cream of mushroom soup

8 oz grated cheddar
1 1/2 c. milk

6 eggs

4 oz. can mushrooms, drained

Brown sausage and drain. Butter casserole pan. Spread croutons over dish. Spread drained sausage over croutons. Mix well (soup, eggs and mushrooms). Pour mix over croutons and cover with cheese.
Should be made the night before and stored in refrigerator until ready to cook. Remove from refrigerator 30 minutes before you want to cook. Bake on 350 degrees for 35 to 45 minutes.



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Tracie Stoll is a wife, mom and has a passion for creating new things. On her blog she is constantly sharing ways to inspire her readers to be clever in their own home. Since 2010 Tracie has been sharing DIY projects, crafting, remodeling and decorating along with some easy tasty recipes...all on a mindful budget. She is a graduate of the University of Dayton where she studied visual art and communications. Tracie has been featured on popular sites such as Country Living, CNN living, Good Housekeeping, Better Homes and Gardens, Huffington Post, Apartment Therapy, Seventeen and Design Sponge. She is also a member of the True Value Blog Squad & Martha's Circle of trusted bloggers.

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  1. Melissa and Scott

    Thanks for posting this 4 days before my in-laws come in for a week! I'm definitely trying this while they are here!


  2. Lori@KitchenFunk

    Great recipe, haven't tried it with croutons. Your photos of the process are terrific!

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