Sausage Breakfast Casserole

This is a great holiday sausage breakfast casserole that may be made the night before and baked while welcoming guests. The mushroom soup might seem a little weird but it works out fine.

Breakfast Sausage Casserole

1 (16 ounce) package ground pork breakfast sausage
12 eggs
1 (10.75 ounce) can condensed cream of mushroom soup
1 (10.75 ounce) can milk
1 (4.5 ounce) can sliced mushrooms, drained
1 (32 ounce) package frozen potato rounds
1/2 cup shredded Cheddar cheese

Place the pork breakfast sausage in a skillet over medium-high heat and cook until evenly brown. Drain the sausage and set aside.

Preheat your oven to 350 degrees F. Lightly grease a 9x13 inch baking dish.

In a large bowl, beat together the eggs, condensed cream of mushroom soup, and milk. Stir in the sausage and mushrooms, and pour into the prepared baking dish. Mix in the frozen potato rounds.

The casserole can be refrigerated at this time and baked later.

Bake the sausage casserole in the preheated oven for 45 to 50 minutes. If you have refrigerated the casserole increase the baking time to 1 hour or until well set.

Sprinkle with the shredded cheddar cheese and bake an additional 10 minutes, or until the cheddar cheese is melted. If desired you can sprinkle the top with paprika for a more attractive appearance.

This is a simple breakfast casserole that doesn't sound like it would be one of the best you've very tasted. But it's certainly tops in the sausage breakfast casserole category.