This is my husband’s Grandma’s Best Breakfast Casserole recipe. It’s one of our absolute favorites and when my son first had it when he was a toddler, he cleaned his plate and discovered he LOVED mushrooms! What’s great about this dish is that you can customize it to whatever your preferences are. Super easy and you can even make it the day before and bake it the next day. Makes a perfect breakfast for Christmas morning! I made this for just my husband and I but this recipe can easily be doubled for a 9×13 dish for a crowd!
I made mine gluten-free, with gluten-free white bread from Trader Joe’s and Campbell’s gluten-free cream of mushroom soup, but you can use regular french bread and regular cream of mushroom soup.
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Grandma Lela was just the sweetest. She called this recipe her “Come Back Breakfast” because people would always come back for seconds! It’s my go-to for Christmas breakfast brunch!
You will need:
4 slices of bread, cubed (I used Trader Joe’s gluten-free white bread but you can use regular french bread)
1 cup diced cooked ham (or ½ pound cooked breakfast sausage)
2 eggs
1 cup milk
¼ cup diced green or red bell pepper
6 white mushrooms, sliced
¼ cup green onions, chopped
½ (10.5 oz.) can cream mushroom soup, undiluted (I used Campbell’s gluten-free cream of mushroom soup)
1 cup shredded cheddar cheese
½ teaspoon dry ground mustard (don’t skip this, I think it really makes the dish!)
Salt and pepper to taste
¼ cup shredded cheddar cheese for top
Directions for Grandma’s Best Breakfast Casserole:
Preheat oven to 350 degrees, spray a 8”x 8” casserole dish with cooking spray.
Cut the bread, ham, bell pepper. Slice the onions and mushrooms.
Shred the cheese. So I NEED to tell you about this grater I purchased from Amazon. It is HANDS DOWN my favorite kitchen gadget. In fact I don’t know how I survived all these years without it. I can literally grate a block of cheese in SECONDS. Not only that, you can switch out the blade and use it to slice zucchini, squash, potatoes for potato chips. I LOVE IT. You can purchase it from Amazon here (affiliate link) I absolutely love it!
Place the cut ingredients into a large bowl.
In a medium bowl, whisk together the milk, eggs, ground mustard, soup, salt and pepper
Pour the wet mixture over the ingredients in the large bowl.
Gently fold everything together making sure you don’t cause the bread to become mushy.
Pour everything into the prepared baking dish and sprinkle with the extra 1/4 cup of cheese.
Cover with foil and bake for 45 minutes. Remove foil and bake for 15 minutes more or until the casserole is golden brown and set.
May prepare the night before and cover and refrigerate. Remove in the morning and let come to room temperature before baking.
Recipe can easily be doubled for a 9”x 13” baking dish without any time adjustments.
Grandma's Best Breakfast Casserole
The best breakfast casserole! Can easily be doubled, made gluten free or prepared the night before. Perfect for Christmas morning, you're family will love it!
Ingredients
- 4 slices of bread, cubed (I used Trader Joe's gluten-free white bread)
- 1 cup diced cooked ham (or ½ pound cooked breakfast sausage)
- 2 eggs
- 1 cup milk
- ¼ cup diced green or red bell pepper
- 6 white mushrooms, sliced
- ¼ cup green onions, chopped
- ½ (10.5 oz.) can cream mushroom soup, undiluted (I used Campbell's gluten-free cream of mushroom soup)
- 1 cup shredded cheddar cheese
- ½ teaspoon dry ground mustard
- Salt and pepper to taste
- ¼ cup shredded cheddar cheese for top
Instructions
- Preheat oven to 350 degrees, spray a 8”x 8” casserole dish with cooking spray.
- Cut the bread, ham, bell pepper. Slice the onions and mushrooms.
- Shred the cheese.
- Place the cut ingredients into a large bowl.
- In a medium bowl, whisk together the milk, eggs, ground mustard, soup, salt and pepper
Pour the wet mixture over the ingredients in the large bowl. - Fold everything together making sure you don’t cause the bread to become mushy.
Pour everything into the prepared baking dish. - Sprinkle with the ¼ cup of cheese on top and cover with foil and bake for 45 minutes.
- emove foil and bake for 15 minutes more or until the casserole is golden brown and set.
- May prepare the night before and cover and refrigerate. Remove in the morning and let come to room temperature before baking.
Recipe can easily be doubled for a 9”x 13” baking dish without any time adjustments.
