My Absolute Favorite Brunch Bake

Amy's Absolute Favorite Brunch Bake

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Amy's Absolute Favorite Brunch Bake

My Absolute Favorite Brunch Bake

Prep Time 15 minutes
Cook Time 1 hour 20 minutes
Servings 8


  • 10 ounces garlic croutons (two 5 ounce bags)
  • 4 cups shredded cheddar cheese - divided
  • 1 pound bulk breakfast sausage, cooked and crumbled
  • 1/2 teaspoon dry mustard
  • 6 eggs
  • 3 1/4 cups milk - divided
  • 1 can (10.75 ounces) cream of mushroom soup
  • 1 bag (32 ounces) country style shredded frozen hash browns - slightly thawed
  • 1 teaspoon paprika


  • Place croutons in the bottom of a 9 x 13 inch baking dish that has been sprayed with cooking spray.
  • Sprinkle 1 cup of the cheese over croutons.
  • Next, spoon the cooked and crumbled sausage over the cheese.
  • In a large bowl whisk together eggs, dry mustard and 2 1/4 cups milk.
  • Pour egg mixture over sausage.
  • Cover and refrigerate overnight.
  • The next morning, preheat oven to 350 degrees. Take casserole out of the fridge.
  • In a bowl whisk together the can of mushroom soup and 1 cup of milk.
  • Uncover the casserole and spoon the soup mixture over the top. 
  • Next, top casserole with slightly thawed hash browns.
  • Top with remaining 3 cups cheese and then sprinkle with paprika.
  • Bake covered with foil for 50 to 60 minutes.
  • Uncover and bake for another 15 to 20 minutes or until warm and bubbly.
  • Let rest for about 5 minutes before serving.


To change it up and add even more flavor use a sage flavor breakfast sausage. You can also use bulk Italian sausage  You can also swap the cheese and use what you like. With Italian sausage, shredded mozzarella, fontina and Parmesan are really good. For a little heat, use pepper jack cheese, or use a combination of different cheeses. It’s all delicious.


Calories: 655kcal | Carbohydrates: 32g | Protein: 33g | Fat: 43g | Saturated Fat: 19g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 14g | Trans Fat: 0.1g | Cholesterol: 232mg | Sodium: 1063mg | Potassium: 425mg | Fiber: 2g | Sugar: 5g | Vitamin A: 967IU | Vitamin C: 1mg | Calcium: 572mg | Iron: 3mg

This website provides approximate nutrition information for convenience and as a courtesy only. Nutrition data is gathered primarily from the USDA Food Composition Database, whenever available, or otherwise other online calculators.

Amy's Absolute Favorite Brunch Bake In Dish

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Recipe Rating


  1. What do you use mushroom soup for? Not in recipe

  2. Marilyn Groneng says:

    We have two primarily in our brunch rotation and this is one of them. It is amazingly good!

  3. Marilyn Groneng says:

    We love this Brunch Bake as well and have it several times a year!

  4. We love this casserole! I have made this (eggs, hashbrowns, and all) and frozen it. It was still great. (Take it out a day before to thaw)

  5. Hi — Just wondered how many ounces of croutons I should buy. (or how many bags) Also — have you tried it with plainer croutons that are not so garlicky? Im looking forward to making it. Thanks!!

    1. Amy Hanten says:

      Hi Kay. I use about 2 to 3 5 ounce bags croutons. You can certainly use plain croutons. It will still be delicious! -Amy

  6. Kerry asked you if you can make it the night before ( your recipe states that) but then in your response you said NOT to make it the night before. Which is it????

    1. Amy Hanten says:

      Hi Joan, Yes you should make this the night before. Cover and refrigerate and then in the morning do the cream of mushroom soup, hashbrowns and cheese step. Then bake. Hope you love it! -Amy

  7. Jo Petersen says:

    When I you demo’d this on TCL, you mentioned Pepperidge Farm Garlic Croutons, but I can only find Sage & Onion or Herb Seasoning cubed stuffing croutons. Is it okay to use either of those? You did mean the bags of cubed stuffing, didn’t you when you mentioned Pepperidge Farms? Thanks!

    1. Amy Hanten says:

      Hi Jo, I actually use regular salad croutons like Texas Toast or another brand. -Amy

  8. I tried this for bookclub but the potato topping just seemed way too thick. I wonder if it was dotted with butter before cooking or half the thawed hashbrowns had soup mix poured on them and then a thinner layer of the plain hash browns and cheese. The underneath with the garlic croutons was very tasty though so will have to play with the topping and try it again.

    1. Amy Hanten says:

      Hi Caron,
      Hmmm…this is the first I’ve heard about too many hash browns on top. I hope you used shredded and not the cubed. You could always use a little less next time. I season my potatoes really well. A bit of melted butter on top before you add the cheese would also be yummy! Thanks for you feedback! -Amy

  9. Christine Edgeworth says:

    Saw this on the green and gold Christmas program and I thought you put it in the fridge overnight? Also I thought you poured the soup/milk over the hashbowns? It looks great! Making it this weekend so let me know .. Thanks

    1. Amy Hanten says:

      Hi Christine. This is the best egg bake EVER! Soup mixture goes over the croutons in the morning. Then the hashbrpwns and cheese on top. Then into the oven. Hope you love it! -Amy

    2. Amy Hanten says:

      Hi Christine. This is the best egg bake EVER! Soup mixture goes over the croutons in the morning. Then the hash brpwns and cheese on top. Then into the oven. Hope you love it! -Amy

  10. Virginia Stemig says:

    Can you freeze this recipe? I would like to make it and then freeze it in serving sizes for quick breakfast in the mornings.

    1. Amy Hanten says:

      Hi Virginia. You can freeze this after you bake it. I would then thaw in the fridge for at least 8 hours and throw it in the oven covered in foil to reheat for 20 to 30 minutes. Or cut into pieces and microwave them until just heated. Thanks! -Amy

    2. Amy Hanten says:

      Hi Virginia. Yes! Bake it first and them freeze it in serving sizes. It would be perfect for quick breakfasts in the morning. Just re-heat in the microwave. Thanks! -Amy

  11. I wish you would post how many this serves when you post recipes, then i can decide how much to make. Just a suggestion. Can this be assembled the night before?

    1. Hi Kerry. This serves 6 to 8. I would not make it the night before. I think it is best if you make it the morning of. I do have several breakfast bake recipes that you can make the night before in my cookbooks and on this site. Thanks! -Amy

  12. Our Absolute Favorite Brunch Bake has ham in it so it doesn’t work for Easter. This is a very close second! Definitely 5 stars. Thanks for the great recipe Amy!

  13. Linda Kollmann says:

    I thought this was excellent. I only did one thing different and that is that after i put the hashbrowns on the casserole I salted and peppered them a little bit. My family really enjoyed this. Thanks Amy!