Breakfast Bake – Breakfast Casserole

Breakfast Bake

Wake up to Sun-kissed bliss with this Italian Sausage Breakfast Bake Casserole! 

Made with a base of golden buttered bread sliced, then topped with a mixture of sizzling Italian sausage mingled with aromatic onions and earth mushrooms; then topped with bold and creamy sharp cheddar cheese, embraced with a velvety egg custard made with eggs, tangy Dijon mustard, chopped parsley, and nutmeg.

Each bite is a celebration:

  • Fluffy bread soaking up the savory sausage and creamy custard.
  • Spicy sausage dancing with sharp cheddar and earthy mushrooms.
  • Dijon’s subtle mustardy sting cuts through the richness.
  • Nutmeg’s warm comfort rounding out the symphony.

This casserole is more than just breakfast; it’s a:

  • Lazy weekend dream: Prep the night before and wake up to ready-to-bake bliss.
  • One-dish wonder: Perfect for feeding a crowd or enjoying all week long.
  • Flavor chameleon: Swap in your favorite sausage, veggies, or cheese for endless variations.

So grab the ingredients, preheat your oven, and let the breakfast symphony begin! Your taste buds (and your sleep-in dreams) will thank you.

Bonus tip: Serve this casserole with a dollop of Greek yogurt for a tangy counterpoint, or drizzle with hot sauce for an extra kick.

I hope this description makes you as hungry as it made me write it! Enjoy your delicious breakfast bake!

Breakfast Bake

Breakfast Bake
A vintage handwritten recipe for a Breakfast Bake Casserole made with sliced bread, butter, sweet Italian sausage, onions, mushrooms, cheddar cheese, eggs, milk, parsley, mustard, and nutmeg.
Print Recipe


  • 6-8 slices bread enough to cover 9x13 pan
  • butter or margarine
  • 1 1/2 pounds SWEET Italian sausage cut up (I slice it thin)
  • 2 cups onions thinly sliced
  • 2 cups mushrooms thinly sliced
  • 1 pound sharp cheddar cheese, grated
  • 5 eggs, beaten
  • 2 1/2 cups milk
  • 2 tbsp chopped parsley
  • 3 tbsp Dijon mustard
  • 1 tsp grated nutmeg


  • Butter bread slices and arrange in bottom of a 9x13 pan.
  • Saute sausage and onions until meat is cooked.
  • Add mushrooms and cook 3 to 4 minutes more.
  • Drain off excess fat and spoon mixture over bread.
  • Top with grated cheese.
  • Combine eggs, milk, mustard, nutmeg, and parsley; pour over cheese.
  • Cover and refigerate overnight (or up to 24 hours).
  • Let stand at room temperature for 30 minutes and then;
  • bake at 350 degrees for 1 hour. Let stand for five minutes before serving.
  • Cut into squares to serve.

Kitchen Helper 2

9x13 Casserole
Heavy Skillet
Retro Mixing Bowls
Print Recipe Pin Recipe
Course Breakfast
Cuisine American
Keyword Breakfast, Breakfast Casserole, Casserole


Recipe from Joy Schmidt 5/27/1997. 

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