Campbell's Sausage Breakfast Casserole
Campbell's Sausage Breakfast Casserole is the perfect way to feed overnight guests. This easy casserole recipe is a budget-friendly way to serve breakfast to a crowd. The canned soup adds the perfect amount of creaminess to this recipe and balances out the flavor of the bell pepper and sausage. Once the casserole has been assembled, let it chill in the refrigerator for an hour or overnight. To make your morning routine go a bit smoother, you can prepare this recipe the night before and bake it in the morning. This make-ahead recipe will impress anyone who tries it!
Ingredients
- 6 slices lightly toasted Pepperidge Farm Hearty White Bread, cut into cubes (about 6 cups)
- 1 pound hot or sweet Italian pork sausage, casing removed
- 1 large red bell pepper, diced (about 1 cup)
- 1 can Campbell's Condensed Cream of Mushroom Soup
- 6 eggs
- 2 cups milk
- 1 cup finely shredded sharp Cheddar cheese (about 4 ounces)
Instructions
-
Lightly grease a 13 x 9 x 2-inch baking dish. Arrange the bread cubes in the bottom of the dish.
-
Cook the sausage and red pepper in a 12-inch skillet over medium-high heat until the sausage is well browned, stirring often to separate meat. Pour off any fat. Spoon the sausage mixture over the bread cubes.
-
Beat the soup, eggs, milk and cheese in a large bowl with a fork or whisk. Pour the egg mixture over the sausage mixture. Cover and refrigerate for 1 hour or overnight.
-
Heat the oven to 350 degrees F. Uncover the baking dish.
-
Bake for 55 minutes or until a knife inserted in the center comes out clean. Let the casserole cool in the baking dish on a wire rack for 15 minutes.
