Smokey Mountain Breakfast Casserole Recipe Brings Them To The Table
Argo cornstarch, baking powder, baking soda, barilla pasta, Bertolli extra-virgin olive oil, black pepper, Bob's Red Mill, Borden, breakfast casserole, brown sugar, Campbell’s soups, casserole, Chiquita, Clabber Girl, College Inn, Cool Whip, crock pot, Daisy sour cream, dessert, Dole, domino sugar, eat, Eggland's Best eggs, fisher nuts, food, Gold Medal flour, granulated sugar, Green Giant, Hershey, Hodgkin’s Mill, Jell-O, Jif peanut butter, Jimmy Dean sausage, Johnsonville, keebler, kosher salt, Kraft, land o lakes butter, Libby, McCormick spices, Morton salt, Pam Cooking Spray, Pepperidge Farm, Philadelphia cream cheese, Powdered sugar, recipe, Ritz crackers, Sara Lee, Sargento, slow cooker, Thorn Apple Valley, Toll House, TruMoo milk, tyson, vanilla, vanilla extract, Velveeta, Vlasic, Wesson vegetable oil, whipped topping
This is one of the BEST breakfast bakes that I’ve ever made in my life.
Whenever you have house guests sleeping over food is always the biggest concern. What do you feed these people? I know that the easier the meal is to prepare the better, which is why breakfast casseroles are an amazing gift to us from the morning gods lol! All you’re doing is mix up the eggs, add in the veggies, cheese, and meat, pour into a greased baking dish and there you have it! I love this Smokey Mountain breakfast bake because it contains lots of ooey gooey cheese, like Velveeta.
I know Velveeta isn’t the healthiest thing on the block but seriously, it tastes amazing in this casserole. I’ve made this casserole several times already – for house guests as well as just my family members, and it has always been a great hit.
You can easily change it up, too, so you won’t get bored of it no matter how often you’re making it!
Image credit Steven Depolo.
USE THE RED NEXT PAGE LINK BELOW FOR THE RECIPE AND INGREDIENTS.
Quick Tip: Other ingredients can be used or meat can be omitted or other meats substituted.
104 Comments
The instructions on this recipe is unfinished, when do you add the eggs how about the cheese do you add the shredded cheese with the Velveeda cheese. Please clarify.
Betty the recipy click on the red it’s all there
Page down hir recipy it’s all there
Well, perhaps the instructions were different in November 2016 but I think they’re pretty clear now.
Brown sausage with onion and pepper. Cook fresh mushrooms a minute or so. Drain sausage mixture on paper towel.
Blend eggs and milk. Butter 9″x13″ baking pan. Put bread cubes in bottom of the baking pan.
Spread cheese over bread. Then sprinkle sausage mixture over all.
Pour egg and milk mixture over top.
Refrigerate over night covered.
Preheat oven 350. Bake for 45 min-1 hour or until set. This will serve around 6 adults. Other ingredients can be used or meat can be omitted or other meats substituted.
Ingredients
10 Eggland’s Best eggs (egg beaters are ok)
2 1/2 cups of TruMoo milk
1/2 cup of chopped onion
1/4-1/2 Cup Chopped bell pepper (green or red, both nice)
1/2 to 1 Cup fresh mushrooms
1/2 cup Velveeta cheese
1/2 cup Kraft shredded sharp cheese
3 slices bread buttered and cubed
1 cup Jimmy Dean sausage
Instructions
Brown sausage with onion and pepper. Cook fresh mushrooms a minute or so. Drain sausage mixture on paper towel.
Blend eggs and milk. Butter 9″x13″ baking pan. Put bread cubes in bottom of the baking pan.
Spread cheese over bread. Then sprinkle sausage mixture over all.
Pour egg and milk mixture over top.
Refrigerate over night covered.
Preheat oven 350. Bake for 45 min-1 hour or until set. This will serve around 6 adults. Other ingredients can be used or meat can be omitted or other meats substituted.
We put crescent rolls in the bottom of ours when we make this
I make this all the time, I put all of this plus frozen Hash Browns in a big mixing bowl, mix together. I never beat the eggs first, not necessary. I put in a 9X13 glass pan thats been sprayed with Olive Oil.and bake. YUM…I’ve been makeing this for 30 years.
You don’t say when to add the egg/milk mixture. I assume it is the last step before refrigerating?
I noticed that, too. I assumed the same as you. 🙂
Donna, when i make similar casseroles i layer bread, meat, cheese, egg, and do again so if this is a one layer, i would add egg as last step.
that’s when i have added it i make it now in the crockpot either overnight or when i work a long day at work and this is all i have in the fridge,
I’d like to know how you cook this in the crock pot, please!
When do you add the egg mixture? Do we just layer in order of the instructions? Like the sausage is the last thing mentioned. Do we pour the egg mixture over the sausage mixture?
I cook this in the crockpot also. Cook the meat first then just throw what you want in the crockpot and pour the eggs/milk mixture over the ingredients then top with cheese. Cook on low overnight and it’s ready when you get up in the morning. Or in the morning and it’s ready when you get home from work.
If it cooks overnight or while I’m at work in the crockpot…..that’s like 10 hours, that’s not too long???
Stacie, how long it cook in the crockpot starting from the night before?
Follow the recipe….
Yes it does. Right above where it says refrigerate over night. Lol
I cook 2 doz eggs in a frying pan and then I stir in the cheese sauce and ham or bacon and the top with buttered croutons. Delicious.
This would be great with a topping of sausage gravy!
I think that is a safe assumption..adding egg/milk mixture last..Also it may need a little seasoning…at least pepper.
Or – is it before the sausage mixture??
it is the last step before refrigerating,i make this a few times a year a bit different, as i put bread on top too, and i use real cheese not velveta, but sure it would be fine,it’s really a handy meal any time of day,
When do you add milk and egg mixture?
It tells u to add it last
right, Ms Donna?. How confusing!
Can you use regular eggs, milk and cheese in this recipe? I dont care for egg beaters or Velveeta cheese.
Yes that is what we do. Delicious and nutritious.
Also to bake each recipe in a separate pan, as it doesn’t bake through if you put too much in one pan.
I have altered this recipe to use biscuit mix instead of the bread cubes as well as other, perhaps healthier, substitutes and the milk/egg mix is poured over the top of the veggie/meat mix. No prior refrigeration needed. Bake at 400 ° F for 35 – 40 minutes, let stand for 5 minutes before serving.
now, you have just changed the recipe to something else entirely!
sounds good
I was wondering the same thing…I assume the same thing you are saying.
Poor directions to say the least! Do you melt the cheese first? when do you add the egg/milk? Bake covered or uncovered?
I would not use Velveeta. I would use shredded cheese. Not melted. I would add egg/milk following morning. I would saute the veggies too. Bake uncovered. I have a similar recipe.
You add the milk mix immediately, so it soaks into the bread overnight in the fridge. There is no other reason to refrigerate unless the milk is there already. It’s like soaking French toast before frying.
I do as the receipt directs… In the morning I lightly break up Corn Flakes, add 1/2 cup of melted butter, spread over casserole and then, bake…
I MADE THIS FOR MY CLUB BRUNCH AND IT WAS A HUGE HIT! EVERYTHING YOU WANT IN A BREAKFAST CASSEROLE. I USED A POUND OF LEAN BACON AND CUT IT UP IN PIECES. ADDED SO MUCH FLAVOR. I WILL MAKE THIS AGAIN AND AGAIN FOR FAMILY AND CLUB FUNCTIONS.
Did you cook the bacon before adding itt?
Giovanna, do you have the whole Smokey Mountain Breakfast Casserole Recipe?
I have a similar recipe that uses 6 slices of bread cubed and you poor the milk mixture over all of it and let it sit overnight in the fridge. Th bread absorbs the liquid.
this is a simple do ahead dish. don’t sweat it people. dump everything into the dish and refrigerate it overnight and no don’t melt the cheese – you are baking it.
Finally, an intelligent reply! Bunch of whiners.
After I got everything in the dish I would pour on the egg/milk mixture. You want the milk to soak into the bread that’s why you let it set overnight. Then I’d top with cheese before baking.
Actually probably should put all ingredients in the pan before covering and refrigerating over night. Looks like the forgot some of the directions here. It seems to be the same principle as overnight french toast. Put everything in and leave overnight. There is also no mention of any kind of spice such as salt or pepper for example…poor recipe to say the least
What happens if I prepare it and bake it without refrigerating overnight?
It’s just not as soft. I don’t like soggy/wet casseroles so I often bake then right after assembly.
I may try this but would mix it up differently. I think cheddar cheese only and closer to the top. I would add eggs and milk together and add as directed refrigerating casserole covered in fridge overnight and then uncovering to bake in the morning or even serve for brunch.?
My mother makes a similar casserole every Christmas morning. She doesn’t put the veggies in it and she uses sliced bread instead of cubed. She also adds in a little bit of dry mustard powder. It’s very good. I bet it would be even better with the veggies.
I made a similar recipe that the egg mixture was poured over the bread before the cheese. The bread soaks it up like French toast.
Are you all sure that you can cook. Simple, mix all ingredients except for eggs and milk. Then add wet ingredients. Cover and refrigerate. Take out in morning about an hour before cooking it so it warms a bit or go straight to oven and just cook longer. Use the knife test. Please don’t ask. Or..cook after preparing it. No big deal!!!
Thanks for giving us your very rude, unsolicitated advice!
That nasty way you commented about other people’s cooking skills was uncalled for.
Do you need attention that bad? Pathetic.
I basically make the same casserole. I exchange the bread for Stovetop Cornbread Stuffing. The stuffing goes straight from box to casserole dish. I put the cooked sausage on the stuffing and then the egg milk mixture. Next onions and diced peppers Then a combination of cheddar and Kraft Mexican Blend cheese. Last ten minutes I’ll add more cheese. I never refrigerate. We like to serve with salsa and sour cream.
This sounds really yummy.
Thanks
Gary, that sounds amazing! Have to try that! Thanks.
What degrees do you cook it in and how long?
Giovanna, do you have the complete Smokey Mountain Breakfast Casserole Recipe? Could you post it and send it to me?
Smokey Mountain Breakfast Casserole
http://www.food.com/recipe/smokey-mountain-breakfast-casserole-529884
Is anyone making this with all ‘real’ cheese instead of the velveeta? That stuff isn’t really even cheese and while I know this isn’t a healthy recipe we’re trying to eat as clean as possible.
We used real cheese and it was fine. I buy a 5lb block every other week and we slice and grate our own. Your store bought is mixed with cellulose fibers to keep it from clumping and that is usually wood pulp, the cheapest. A bit more hassle. But it does melt better for a bit more gooeyness. Which the kids love.
Looks to me that you just use common sense. If you have to ask these questions, you probably don’t do much cooking.
Why are some picking on those who don’t do much cooking? They want to learn to cook this dish. Give them the benefit of your expertise, rather than shame them.
I would love to be able to print out so many of these recipes.
Strolling through I am just seeing your post. Regarding printing. If I’m using my phone, I send the recipes I like to myself then print them from the computer. There are several ways to do that but this is the easiest for me. There are several ways to print things from the internet. Usually there is a print button on the recipes.
There’s a great app called “Copy Me That” for saving, altering and printing online recipes. I’ve used it for nearly two years and it’s SO nice for keeping things organized without all the extra junk besides the recipe.
I use the big seasoned croutons instead of bread cubes… so good!
https://tasteerecipe.com/2016/10/20/smokey-mountain-breakfast-casserole-recipe-brings-table/2/
Seems like most of the people commenting didn’t see the actual link for the recipe so here’s ya go
Its like my granddaughter makes but she tops with Libbys canned gravy and hot pepper jack cheese…also she uses O’Brian potatoes in the bottom instead of bread cubes….yum yum good.
Am I missing something? The instructions are all right there. Clear and easy read. I have used frozen shredded hashbrowns instead of the bread cubes. Great every time. I also add salt, pepper, garlic, and onion powder. A good dose of hot sauce doesn’t either.
Why 10 eggs??? Why not use the carton??? And do I have to refrigerate over night?
I do not know what I did wrong, but this one was…not good for me. I was actually excited about the addition of some gooey Velveeta and the veggies in this, but the ratio of eggs and milk to bread seemed high and it turned out very wet (and I baked longer than the max and got the outside overdone) and oddly textured. I’m a sucker for sausage and bread based breakfast casseroles though, so I may try again someday with some of the suggested changes or just more bread – toasted!
(Oh, and it’s possible, like me, that some of these posters got the recipe from Food.com before finding it here. The recipe is a little jacked and missing a couple of parts there.)
I always get the packaged hash browns and lay them in the bottom of the dish then the sausage and eggs. I put bell pepper and onion and use just a little sage and everyone cones back for more
Why would you bother posting this let alone go to all this trouble of making something that’s made from nasty processed crap like velveeta and processed sausage. Gross. Why would anyone want to eat this crap!
Then don’t make/eat it, Steve. 🙂
??
If you’ve ever seen the show on Food Network about processed cheese, including Velveeta, you will learn it is indeed, cheese. Hail all mighty Velveeta, the best melting cheese ever invented!
Good grief..this is a simple recipe with simple, clear instructions! Can you not read? And if you don’t think you would like it, just move along. Nobody cares that it doesn’t suit you! I think it sounds like I want to try it! Thank you for posting!
??
Wow !!! Really . Lol…,,,,
I am not familiar with Tru Moo milk. What can I use?
Any kind of milk. Tru Moo is specific to one area. Like many brands. Unless really, really necessary. I think they should leave out brand names. Not all are national
I gave up milk a long time ago. I use Coconut Milk in all my recipes. Works fine – no anti-biotics or growth hormones to worry about.
These comments crack me up… you’re not baking a cake here. I’ve made a recipe very similar to this for years and you can literally throw everything in a mixing bowl, no particular order, (cooked ingredients, cheese, milk, bread (my recipe calls for 6 slices), pour everything into a Pyrex or baking pan and refrigerate overnight. Put it a pre heated oven the next morning and enjoy. I do whisk the eggs and milk together prior to mixing with the other ingredients.
One more comment, it doesn’t matter what cheese or milk or sausage you use for crying out loud… just use brands you like and cheese that melts.
Nice post, im ron spinabella, a freelance writer and blogger for various different websites
Odd. Most “writers” know how to punctuate.
I loved your post, my name is ronald spinabella and I’m going to share it with my followers on instagram.
Is that 1 Cup of cooked or uncooked sausage? Sure it isn’t 1 lb.?
I know some will think this is a stupid question but can you leave out the mushrooms as I am not a mushroom person. Also I really like the idea of the stove top stuffing used in the bottom as well as the hash browns (shredded or whole). Can someone give me an idea of another veggie besides the mushrooms. Going to definitely make this as my husband will love it
You can sub any veggie you like. I love shrooms myself. But my daughter hates them. so I use them on one side and on the other side I put olives and sometimes I will do a bean mix for the whole thing, or peas and carrots, etc for a brunch. We have used diced tomatoes as well. Occasionally even added eggplant Play around with it. See what fits you and yours. All recipes are basically just a guide line. You can add or subtract anything you like. I have even added edible flowers. Capers. Lavender. Nasturtiums. Squash. Just depends on the occasion and your preferences
OMG….How do some turn thier computer or phone on…JS
Or spell their.
http://www.food.com/recipe/smokey-mountain-breakfast-casserole-529884
I MAKE MINE IN A MUCROWAVE OVEN. ONLY TAKES 3 MINUTES ANS TOP IT OFF WITH KETCHUP.
Thank you for this recipe looks yummy going to make this soon
One of the ladies in my Bible Study group is allergic to Cheese. Trying to think a way to make this with out the cheese. May be more veggies & seasoning. Any suggestions?
If you make this recipe without the bread/hashbrowns, it would be considered low carb. Would it still taste good and set up?
Can you send this recipe to my email address, please
I like the recipe and plan to make it. Just not going to worry about name brand items.
Looks like a recipe for a heart attack.
At least you’ll die happy 🙂