All the holiday cookies and treats have been baked. Presents still need
to be purchased, wrapped, and placed beneath the Christmas tree. It’s hard to believe that in just a few days my kids will be running to our family room at the crack of dawn to see what Santa brought them. I typically wake up around 6am to bake cinnamon rolls and make coffee so when the family wakes up the smell is permeating throughout our house.
From there I sneak back into bed and listen for the sound of feet running across our creaking hardwood floors towards our bedroom. The kids will be shouting at us with joy and excitement begging us to get up so they can open presents. From there, I go straight to the kitchen to pour my husband and I a cup of coffee, remove the cinnamon rolls from the oven and replacing it with our traditional Breakfast Casserole to bake. While we wait for our casserole, our family enjoys opening presents and eating freshly baked cinnamon rolls. This has been our tradition for the past 10 years and every year I look forward to it.
This Breakfast Casserole is the type of dish to finish the year off right. It’s what I affectionately called my “No Guts- No Glory-No Mess” breakfast. Its high in calories and filled with cheesy, heavy cream goodness. I love everything about this casserole from the tater tots to the insane amounts of heavy cream and shredded cheese. Then there is the pound of sausage sautéed with onions and mushrooms.. GLORY!
If you are looking for a savory breakfast casserole to serve your family this Christmas Season or the next gathering, look no further. Enjoy!
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Breakfast Casserole
INGREDIENTS:
1 pound of mild sausage
1/2 onion, chopped
8 oz package of sliced mushrooms
2 cups frozen tater tots
6 slices white bread, cubed in large pieces
8 oz package sliced mushrooms
3 cups of grated extra-sharp Cheddar cheese
8 eggs
1 cup heavy cream
1-1/2 cups of milk
1 teaspoon Dijon mustard
1/2 teaspoon salt
1/2 teaspoon pepper
1 tomato, thinly sliced
DIRECTIONS:
In a medium skillet, brown sausage, onion, and mushrooms until sausage is no longer pink. Spray a 9×13 casserole dish with non-stick cooking spray. Place the tater tots in the casserole dish followed by a layer of the bread cubes. Add the sausage, onion, mushrooms over the bread and sprinkle an even layer of cheese. In a medium bowl, whisk the eggs, cream, milk, mustard, salt and pepper. Pour the egg mixture over the casserole. Layer the top of the casserole with sliced tomatoes. Cover with plastic wrap and refrigerate overnight. The next morning, remove the casserole from the refrigerator and preheat oven to 350 degrees F. When the oven is ready,remove the plastic wrap and bake casserole for 1 hour. Enjoy!
Why can’t I print this recipe? I can’t take the computer to the kitchen. It looks so very good and easy.
You have 8 oz mushrooms in there twice….just a mistake?
I love this recipe I also love Mushroom your recipe call for, 8 oz package sliced mushrooms, but it call for it TWICE so do I need 16oz. of sliced. YES! finely a recipe the doesn’t call for any of the bell pepper family ( I do like chile peppers just not the bell family :~) Thanks again for the GREAT RECIPE =^..^=
I made this last year and it was a hit. Will make it again this year. Thanks! 🙂
Alice, this looks deliciously amazing! Do you think it can be made without the bread or would that compromise the texture too much? Was thinking to sub in some more veggies… 🙂
Delish… took for the office brunch and it was gone in a nano second. I used all milk and omitted the mushrooms (for a co-worker that is allergic) Also used 4 c. Tater Tots. Would be awesome with peppers mixed in with the onion and sausage mixture. Could also substitute ham or bacon for the sausage. Thanks for another great recipe Alice!!
This is really good information. You have done an excellent job of research and writing.
I love making delicious, comforting breakfasts in the morning! I’d love to make this! You should consider submitting this to Recipe4Living’s Breakfast Casserole Recipe Contest! You could win a whole bunch of things from Melitta Coffee!
I REALLY enjoy your blog!
My best friend and I visit each other about once a month and always slave in the kitchen on Saturday morning for our husbands and 3 kids. Not anymore! we made this and love it and have now named it OUR breakfast strata and vow to make it for years to come. It was delicious and we made it a tiny little bit healthier with fresh whole grain bread, half and half, and turkey sausage and we also used dijon mustard. DELISH!
yum… my husband made this for christmas last year and now i have one baking in the oven for a breakfast potluck today. thanks for hooking me up with an awesome recipe! it’s like christmas in october, so happy!
Hi Alice,
Do you use dijon mustard or the really bright yellow mustard? Do you think it would work with frozen hash browns instead of the tater tots?
thanks