This isn't your grandma's breakfast casserole (unless your grandma was a culinary genius!). We're taking the classic cream of mushroom soup breakfast casserole and elevating it to new heights of flavor and texture. This recipe is perfect for busy week mornings, brunch gatherings, or even a make-ahead dish for holiday celebrations. Get ready to impress your family and friends with this incredibly easy yet undeniably delicious casserole.
Why Cream of Mushroom Soup?
Cream of mushroom soup is a breakfast casserole staple for good reason! Its creamy texture adds richness and moisture, binding the ingredients beautifully and preventing dryness. The subtle mushroom flavor complements the savory elements of the casserole, creating a harmonious blend of tastes. However, we'll be boosting the flavor profile beyond just the soup, ensuring a truly exceptional experience.
Ingredients You'll Need:
- 1 (10.75 ounce) can condensed cream of mushroom soup
- 1/2 cup milk (whole milk recommended for extra richness)
- 1/4 cup chopped onion
- 1/4 cup chopped green bell pepper (optional, but adds a nice sweetness)
- 1 teaspoon dried thyme
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 8 large eggs
- 1 cup shredded cheddar cheese
- 1 cup cooked sausage, crumbled (Italian sausage recommended, but any type will work)
- 1 cup cooked bacon, crumbled (optional, but highly recommended!)
- 6 cups cubed bread (day-old bread works best)
Instructions:
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Preheat & Prep: Preheat your oven to 350°F (175°C). Grease a 9x13 inch baking dish.
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Sauté Aromatics: In a large skillet, sauté the onion and green pepper (if using) in a little butter or oil until softened. This step adds depth of flavor.
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Combine Wet Ingredients: In a large bowl, whisk together the cream of mushroom soup, milk, sautéed vegetables, thyme, salt, and pepper.
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Add Eggs: Gently whisk in the eggs until well combined.
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Incorporate Meats & Cheese: Stir in the crumbled sausage, bacon (if using), and half of the shredded cheddar cheese.
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Add Bread: Add the cubed bread to the mixture, gently stirring until evenly coated. Make sure all the bread pieces are moistened.
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Assemble & Bake: Pour the mixture into the prepared baking dish. Sprinkle the remaining cheddar cheese over the top.
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Bake: Bake for 45-50 minutes, or until the casserole is golden brown and set. Let it rest for 10-15 minutes before slicing and serving.
Tips for the Best Breakfast Casserole:
- Day-old bread: Using day-old bread prevents the casserole from becoming soggy.
- Don't overmix: Overmixing can make the casserole tough. Gently fold the ingredients together.
- Customize it: Feel free to add other ingredients, such as diced ham, mushrooms, spinach, or different types of cheese.
- Make it ahead: This casserole can be assembled the night before and baked in the morning. Simply cover it and refrigerate overnight. You may need to add 10-15 minutes to the baking time.
Frequently Asked Questions (FAQ)
Can I use a different type of soup?
While cream of mushroom soup is traditional, you can experiment! Cream of chicken or cream of celery soup could work, but the flavor profile will change.
How can I make this casserole vegetarian?
Simply omit the sausage and bacon. You could add sautéed vegetables like mushrooms or spinach for extra flavor and texture. Consider using vegetarian sausage crumbles as a substitute for meat.
Can I freeze this casserole?
Yes! Assemble the casserole, cover it tightly with plastic wrap and then foil, and freeze for up to 3 months. Thaw overnight in the refrigerator before baking, adding about 15-20 minutes to the baking time.
What can I serve with this breakfast casserole?
This casserole pairs perfectly with fresh fruit, a side salad, or even some breakfast potatoes. A mimosa or bloody mary would be a perfect addition for a brunch setting.
This recipe is a guaranteed crowd-pleaser, adaptable to your preferences, and perfect for any occasion. Enjoy!
