SAVEUR kitchen director Liz Pearson gave us this recipe, her mother’s version of a traditional breakfast casserole—it makes a lovely addition to a brunch menu.

Sue Raye’s Breakfast Casserole Sue Raye’s Breakfast Casserole
This casserole makes a lovely addition to a brunch menu.
Yield: serves 8


  • 1 tsp. butter
  • 7 slices white sandwich bread cut into 1⁄2″ cubes (about 5 cups)
  • 1 lb. kielbasa, cut crosswise into 1⁄4″-thick slices
  • 3 cups grated sharp cheddar cheese
  • 2 ribs celery, finely chopped
  • 1 small yellow onion, peeled and finely chopped
  • 1⁄4 medium green bell pepper, cored, seeded, and finely chopped
  • 5 eggs
  • 2 cups milk
  • 1⁄3 cups mayonnaise
  • 1 tsp. hot prepared mustard
  • 12 tsp. salt
  • 14 freshly ground black pepper
  • 1 10 3⁄4-oz. can cream of mushroom soup


  1. Grease a 9″x13″ baking dish with butter and set aside. Put bread cubes, sausage, cheese, celery, onions, and bell peppers into a large bowl and toss well. Transfer bread mixture to prepared baking dish, spreading in an even layer.
  2. Whisk eggs, milk, mayonnaise, mustard, salt, and pepper together in a mixing bowl, then pour evenly over bread mixture. Spread soup completely over bread mixture with a rubber spatula. Cover dish and refrigerate for 8 hours or overnight.
  3. Preheat oven to 300°. Bake casserole, uncovered, until bubbling-hot and browned on top, about 1 hour 45 minutes. Let casserole rest for 20–30 minutes before serving.