A one-dish casserole with all of your Sunday morning favorites: sausage, gravy, eggs, cheese, and toast.

Country Breakfast Casserole

(16 ounce) package breakfast sausage

green onion

Cheddar cheese

eggs, lightly beaten

water

milk

(2.64 ounce) package country gravy mix

bread,

butter

paprika

Preheat oven to 325 degrees F (165 degrees C). Grease an 11x8 inch baking dish.


Brown sausage in a large skillet; drain fat.


Combine sausage with green onion and spread evenly across the bottom of the baking dish. Top with shredded cheese. Whisk together eggs, water, milk, and gravy mix; add mixture to baking dish. Arrange bread squares evenly on top. If desired, drizzle melted butter over bread, and sprinkle with paprika.


Bake 40 minutes in the preheated oven, or until a knife inserted into the center comes out clean. Set aside 10 minutes before serving.


The first time I made this, I followed the recipe adding the cooked hashbrowns on top. Everyone loved it at a MOPS brunch and I'm asked to make it everytime! The next time I made it, I made it the night before in the crockpot. I doubled the recipe and added a package of O'Brien potatoes into the recipe, not on top, and cooked it overnight, so I wasn't so rushed in the morning. It was just as good and much easier to prepare the night before. It was all gone within minutes!

I loved this casserole as did my husband and his family. There was not a bite left. Instead of topping it with bread I topped it with hashbrowns that I had already cooked in a skillet. I let the casserole bake for about 30 minutes while I was frying the hashbrowns on the stove and then I pulled the casserole out, topped it with the shredded hashbrowns and continued to bake it for about 20 more minutes. Delish! Thanks for a great recipe!

First off, I consider myself a pretty good cook and I'm not a beginner.  So, I followed a tip to put it in the crockpot and double it.  I had it on low all night.  I definitely wouldn't recommend the crockpot though - no browning on top and sausage and cheese layer on the bottom cooked too much.  I also used the hashbrowns just mixed in with the gravy mix - wouldn't recommend that tip either.  I think browning them on the stovetop and then putting them on top is a better idea just cooked in a casserole dish.  However, the taste was bland.  The top half didn't have enough salt and the sausage/cheese layer was WAY too salty.  Might have tasted better if it was all mixed together maybe?  I brought it to a MOPS group and only half was eaten.  Brought it home and my husband only had one helping and I had to toss the rest.  If I ever do try this again, I'll use the casserole dish like it says to and then brown the hashbrowns first before putting them on top.  I have a fantastic egg casserole recipe that we use for xmas every year and it's fantastic - I hope they post it on this site soon.  I wish I'd have made my tried and true recipe for the MOPS group!  Should have tried it on my family first!  

Leaving out the bread is a big mistake (use french bread if you have it)!  Yes definitely add hash browns, but place a single layer of  hash brown potato PATTYS on the BOTTOM!  It makes a crust.  Follow the rest of the recipe exactly except add two additional eggs and a half cup of milk when using a 13 x 9 pan.  Of course, fresh gound pepper is a must.  I make many breakfast casseroles and this is my new fav!!  Bake 50 - 60 minutes.

excellent! We try a different casserole each Christmas and my husband claims this to now be his current favorite. Made last night and put in fridge and simply put in oven this morning. After reading the reviews I didn't use bread and I browned a bag of hashbrowns with the sausage along with one finely chopped onion. I used Jimmy Dean sage sausage. Put that in the bottom of a 9x13 pan put on a handful of cheese and then the gravy mix. Baked this morning and then added a little more cheese when almost done. Thanks for the recipe!

This recipe was super easy and everyone I made it for loved it. Just a few things I wanted to note: the butter on top is not necessary but I did use the paprika. Also if you have mushrooms and bell peppers around they add a little something extra. And I used turkey sausage to cut some calories and fat.

This is an EXCELLENT recipe. Extremely easy and it goes together exactly as written. I doubled it and served it for Christmas morning brunch and it was a huge hit. I have served MANY breakfast casseroles - and this is the best EVER! I will be doing it again and again!

I had a few cocktails before making this recipe and got a little fast and loose with the ingredients, but I will say this: what defines this recipe versus, say, crust less quiche or other breakfast casseroles, is the addition of the package of country gravy mix. The submitter of this recipe has offered what I would consider a very forgiving recipe -- I would never leave out the country gravy mix, though.

I forgot the water. Didn't seem to affect it. Like most people here, I improvised with the cheese. I used 1 package of sausage, one packet of bacon, and 12 eggs. Not because I wanted to. I was tipsy. It still turned out great.

Next time I will follow the recipe to a T. What drew me to it was the country gravy mix, and that, folks, is the secret to this recipe's much deserved high rating.

I made this when my in-laws came to visit last weekend. It got rave reviews and my mother-in-law left with the recipe! I like this one much better than the previous breakfast casserole I used to make because it's much less greasy. I substituted a bag of defrosted shredded hashbrowns for the bread. My husband suggested putting the casserole under the broiler for the last few minutes to make the hashbrowns a little crispier. I'll try that next time.

Watch how to make a classic country-style brunch casserole.

country breakfast casserole

Prep Time: 15 minutes

Cook Time: 50 minutes

Total: 75 minutes

Servings: 4.5

Cost: $5.52 /serving

Author : Kristin Trostle

Ingredients

Instructions

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