Side Pannel
Overnight Breakfast Casserole Louanne Kitchen
Overnight Breakfast Casserole Louanne Kitchen
- Recipe Submitted by Healthy Recipes on 01/15/2014
Category: Breakfast
Ingredients List
- 6 jumbo eggs
- 1 ½ cups milk
- 1 cup heavy cream
- 1 can cream of mushroom soup
- ¼ cup unsalted butter
- 8 oz baby bella mushrooms, sliced
- 1 ½ onions, diced
- 1 small clove garlic, finely chopped
- 1 ½ lbs breakfast sausage (combination of Jimmy Dean hot and breakfast sausage)
- 8 oz sharp cheddar cheese, shredded
- 8 oz Monterey Jack cheese, shredded
- 2-5 oz packages herb-seasoned croutons
Directions
Spray a 13×9 casserole dish with non-stick spray.
Place croutons in prepared dish and set aside.
Clean and slice mushrooms, dice onions, and finely chop garlic.
Melt butter in a large saucepan and add the mushrooms, onions, and garlic to the butter. Cook over medium-high heat until mushrooms and onions have caramelized, about 15-20 minutes. Remove from saucepan, and spoon mixture over croutons.
Distribute shredded cheese over crouton and mushroom mixture.
Using the same pan, cook sausage until browned and cooked through; set aside and allow to cool.
In a large bowl, beat eggs, milk, cream, soup, and dry mustard until frothy.
Pour egg mixture over cheese, crouton, and mushroom layers.
Once the sausage is cooled, evenly distribute over the top of the casserole, pressing sausage into the egg mixture.
Refrigerate overnight.
When ready to bake, remove casserole from refrigerator, and preheat oven to 325 degrees.
Bake for 75-90 minutes, or until a tester inserted comes out clean.
Enjoy!
Place croutons in prepared dish and set aside.
Clean and slice mushrooms, dice onions, and finely chop garlic.
Melt butter in a large saucepan and add the mushrooms, onions, and garlic to the butter. Cook over medium-high heat until mushrooms and onions have caramelized, about 15-20 minutes. Remove from saucepan, and spoon mixture over croutons.
Distribute shredded cheese over crouton and mushroom mixture.
Using the same pan, cook sausage until browned and cooked through; set aside and allow to cool.
In a large bowl, beat eggs, milk, cream, soup, and dry mustard until frothy.
Pour egg mixture over cheese, crouton, and mushroom layers.
Once the sausage is cooled, evenly distribute over the top of the casserole, pressing sausage into the egg mixture.
Refrigerate overnight.
When ready to bake, remove casserole from refrigerator, and preheat oven to 325 degrees.
Bake for 75-90 minutes, or until a tester inserted comes out clean.
Enjoy!
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