Easy Breakfast Casserole Recipe

This easy breakfast casserole recipe is a Schmidt family recipe shared through their Our Family History Cookbook.  (Check out some other recipes from the cookbook, like the Apfelkuchen Overnight Coffee Cake or Wilma’s Scalloped Potatoes with Ham.)

Dwaine’s mother and sister, Betty, did a tremendous amount of work putting this cookbook together, and it contains not only good, trustworthy recipes, but saves a lot of what makes their family close and special.  I’m lucky to be a part of it for these past 23 years.

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This recipe is super-easy and very tasty.  It uses whatever leftover bread you have on hand.  It calls for two cans of chopped green chilies, but if you have some in the freezer, you can use those, too.  (Good way to use up those Hatch chilies that didn’t make it into the green chile!)

I made this recently to feed 7 children and 10 adults who came over for our annual Easter Egg Hunt.  Everyone loved it, and I was very pleased with the results.  Just enough spice and heat to bring out the flavor of the cheese and sausage.  You could easily go meatless altogether if you want – the eggs and cheese provide a good helping of protein for the day.  I think you’ll really like this for your next brunch.

Easy Breakfast Casserole Recipe
Easy Breakfast Casserole

Easy Breakfast Casserole

An easy, cheesy, spicy breakfast casserole you make ahead.  Serve with salsa, fresh fruit, hash browns, biscuits or tortillas to feed an army ready to tackle the slopes . . . or shovel the walks.
Prep Time30 minutes
Cook Time1 hour
Total Time1 hour 30 minutes
Course: Breakfast
Cuisine: American
Keyword: Easy Breakfast Casserole Recipe
Servings: 12 servings
Author: Lola Gray Baker


  • 1 loaf Stale bread French, English Muffins, Sourdough or whatever is handy
  • 1 lb Ground Sausage spicy
  • 1 med Onion chopped
  • 1 med Bell Pepper any color, chopped
  • 8 oz Mushrooms sliced
  • 1 doz Eggs
  • 1 16 oz Sour Cream or Plain Yogurt
  • 1 tsp Dry Mustard heaping
  • 1/2 cup Chopped Green Chiles or 2 cans
  • 16 oz Grated Cheese Cheddar, Monterey Jack or mixture you prefer
  • Butter for spreading on bread
  • 2 tbsp Green Onions sliced, for garnish. Or use Parsley


  • Slice and butter the bread.  Tear it into pieces and line the bottom of a 9X12″ baking pan or large casserole.
  • Brown the sausage and drain well.
  • In the sausage fat, saute the onion, mushrooms and bell pepper until the onion is translucent.  Add this to the sausage.
  • In a large bowl, whisk together the eggs, sour cream or yogurt, dry mustard and green chilies.  
  • Sprinkle half the sausage mixture over the bread in the casserole.  Top with half the cheese.  Add the other half of the sausage and the rest of the cheese.  Top the whole thing with the egg mixture.  Cover with foil and refrigerate overnight.
  • In the morning, take the casserole out of the fridge and let it sit for an hour or so. Preheat your oven to 350F and bake for one hour.  Top with green onions or parsley.

A covered baking dish will make this recipe easier. No messing with foil in the fridge overnight. Check out these high-quality selections:

Questions? Comments? Leave me a note below.

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