Tasty and hearty breakfast casserole and no potatoes needed! This savory breakfast recipe has a great flavor and is perfect for big family breakfasts.
My family loves breakfast, and this casserole is always a favorite. In fact, my husband says it’s his favorite breakfast recipe. Even though he’s a potato fan, he enjoys it far more without hash browns.
It’s got a great flavor thanks to the seasoning, sausage, and cream of mushroom soup. With the layer of croutons on the bottom, soaking up all that flavor, I have a feeling your family will love it too!
Don’t forget to save or pin this recipe so you can make it again!
This recipe does take some time to make, so it’s not the best for those quick breakfasts, but as long as you have the time, the flavor is well worth the extra time.
How to Make Homemade No Potato Breakfast Casserole
So prep time for this recipe is right around ten minutes while bake time is an hour and a half. You’ll also have the best results by allowing this to rest in the refrigerator overnight.
Don’t worry though, if you don’t want to prepare your casserole the night before, you can rest it for at least fifteen minutes. Just remember that the longer you can let those ingredients marinate, the better the final flavor will be.
You will need a skillet and a 13″x9″ casserole dish to make this recipe.
Try this recipe: Bacon hash brown casserole
Potato Free Breakfast Casserole Ingredients
This breakfast casserole has a wonderful, homestyle flavor that only comes when making it from scratch. And that’s why I love making this recipe for those special family breakfasts where we all gather together and take the time to enjoy a meal together.
If that’s something that you want to share with your family, you’re going to love this recipe. And most of the ingredients are kitchen staples, and those that you don’t have are readily available at most grocery stores.
Recipe Ingredient List
- Seasoned Herb Croutons
- Cheddar Cheese (shredded)
- Breakfast Sausage
- Dry Mustard
- Cream of Mushroom Soup
Seasoned Herb Croutons: A number of brands make an herb seasoned crouton. Any brand will do, just make sure to get the herb flavored croutons.
Sausage: Any flavor of breakfast sausage will work. I’ve used regular, sage, and even maple with great results. So go with the style that is your favorite.
Dry Mustard: When combined with a liquid, dry mustard releases it’s essential oils which are packed with delicious flavor. I’ve found dry mustard produces the best flavor, but if you need an alternative you can use Dijon or even yellow mustard. If going with mustard, use three quarters of a tablespoon.
Another great recipe: Cheesy sausage breakfast casserole
Easy Recipe Instructions
So even though this recipe takes a bit of time to put together, it’s quite easy to make. In fact, my kids love helping me mix all the ingredients together.
And the final flavor is so homey and delicious, I’m guessing you’ll find the wait not bad at all.
Note: It’s best to refrigerate overnight once it’s time to rest your casserole, but make sure to rest it in the refrigerator for at least a half hour.
Step 1: Pour croutons in the bottom of your baking dish.
Step 2: Sprinkle cheese, except for a half a cup, over your croutons.
Step 3: Brown sausage in your skillet. Remove from heat.
Step 4: Mix in your beaten eggs, seasonings, and 2 1/4 cups of milk.
Step 5: Pour sausage mixture over cheese and croutons.
Step 6: Cover and refrigerate overnight.
Note: Rest your casserole at least a half hour if not doing it overnight. Preheat oven at least five minutes before pulling your casserole from the fridge.
Step 7: Preheat oven to 300 degrees.
Step 8: Stir 1/2 cup milk and cream of mushroom soup together.
Step 9: Sprinkle remaining cheddar cheese over casserole. Pour mushroom soup mixture on top of casserole.
Step 10: Bake in preheated oven for 1 1/2 hours.
Step 11: Remove and cool for 10-15 minutes before serving. Enjoy!
Breakfast Casserole (Without Potatoes)
- 1 Skillet
- 1 13"x9" Casserole Dish
- 2½ Cups Herb Croutons
- 2 Cups Cheddar Cheese shredded
- 1½ Cups Breakfast Sausage
- 4 Large Eggs
- 2¼ Cups Milk
- ½ Cup Milk
- ¾ tsp Dry Mustard
- Dash Pepper
- ½ tsp Salt
- 10 oz Can Cream of Mushroom Soup
- Note: It's best to refrigerate overnight once it's time to rest your casserole, but make sure to rest it in the refrigerator for at least a half hour.
- Pour croutons in the bottom of your baking dish.
- Sprinkle cheese, except for a half a cup, over your croutons.
- Brown sausage in your skillet. Remove from heat.
- Mix in your beaten eggs, seasonings, and 2 1/4 cups of milk.
- Pour sausage mixture over cheese and croutons.
- Cover and refrigerate overnight.
- Note: Rest your casserole at least a half hour if not doing it overnight. Preheat oven at least five minutes before pulling your casserole from the fridge.
- Preheat oven to 300 degrees.
- Stir 1/2 cup milk and cream of mushroom soup together.
- Sprinkle remaining cheddar cheese over casserole. Pour mushroom soup mixture on top of casserole.
- Bake in preheated oven for 1 1/2 hours.
- Remove and cool for 10-15 minutes before serving. Enjoy!
Breakfast Casserole Recipe Notes
- I do recommend starting your casserole the night before serving. The time allows all those great flavors to marinate and it makes the final flavor so much better.
- Sometimes I add an extra egg or two, my family all loves eggs.
- You can use three quarters a tablespoon of Dijon or yellow mustard in place of dry mustard.
- Store you leftover casserole covered in the refrigerator for up to two days.