Breakfast Bake

  • 3 cups onion and garlic croutons (Pepperidge Farm has these)
  • 2 cups grated sharp cheddar cheese
  • 1 1/2 lbs. milk sausage
  • 4 eggs
  • 2 3/4 cups milk
  • 1/2 tsp. salt
  • 3/4 tsp. dry mustard
  • 1 can cream of mushroom soup
  • 1 lb. frozen hash browns


Grease 9x13 inch pan and place croutons to cover bottom of pan. Place 1 1/2 cup grated sharp cheddar cheese over croutons. Place 1 1/2 lbs. mild sausage (browned and drained) over cheese layer. Mix 4 eggs, 2 1/4 cups milk, 1/2 t. salt, 3/4 t. dry mustard and pour over sausage layer. Cover and refrigerate overnight. Next morning: Dilute 1 can cream of mushroom soup with 1/2 c. milk and pour over. Layer 1 lb. frozen hash browns over soup layer. For top layer sprinkle 1/2 cup grated cheddar cheese. Bake 1 1/2 hours at 300 degrees. Let set 10 minutes and slice.

By Robin


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June 1, 2011 Flag
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  • 2 1/2 cups cubed bread
  • 3/4 cup diced, lean, cooked ham
  • 2 Tbsp. diced red pepper
  • 1 cup grated cheddar cheese
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  • 1/2 cup sour cream
  • 1 cup egg substitute
  • 1/4 tsp. dry mustard
  • 1/4 tsp. onion powder
  • 1/4 tsp. pepper
  • paprika


Place bread cubes in 8 inch square baking dish coated with cooking spray. Layer ham, red pepper and cheese over bread, and set aside. Combine sour cream, egg substitute, mustard, onion powder, and pepper; pour over cheese mixture. Cover and refrigerate 8 hours. Remove from refrigerator, let stand 30 minutes. Bake uncovered, at 350 degrees F for 30 minutes. Sprinkle with paprika. Serves 6.

By Robin from Washington, IA

Comment On This PostWas this helpful?Helpful? Yes
June 7, 20110 found this helpful

Thank you for sharing this recipe! This was a perfect use for baked bread that turned out to be a little too salty. I didn't have dry mustard or red pepper on hand, but I added diced tomatoes and onions fresh from the garden. I baked it for 40 min. in a glass loaf pan. It turned out great!

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