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Preheat oven to 325°F. Cook crumbled sausage in large skillet on medium heat until brown, stirring occasionally. Drain sausage. Spread in lightly greased 11x7-inch baking dish. Sprinkle cheese over sausage.
Beat eggs, water, milk and Gravy Mix in medium bowl with wire whisk until well blended. Pour over cheese. Arrange bread cubes evenly over mixture. Drizzle butter over bread, if desired. Sprinkle with paprika.
Bake, uncovered, 40 minutes or until knife inserted in center comes out clean. Let stand 10 minutes before serving.
Alexandra | March 10, 2013 |
Was delicious - I used ground Italian sausage and French Bread - cubed, easy and fast to make and is absolutely delicious and will be making this alot
Elisabeth Mirabella | May 24, 2013 |
Marilyn Gant | March 12, 2013 |
Quick and easy. A hit with the family.
Dawn Youngblood | April 22, 2013 |
I've been making this for years for large (double the recipe) or even small breakfast or brunch. It's always a HUGE hit!! I use hashbrowns instead of the bread topping. I also add diced jalapeños too. Making it the evening before is extremely helpful!
Brandi | August 09, 2015 |
sounds like something I could fix, for special brunch with the family1
Sally | May 09, 2013 |
This is wonderful, with or without the gravy mix!
Cyndi | May 08, 2015 |
Delicious especially at Christmas
Dan | March 09, 2013 |
I've made this many times, it's easy and delicious. I don't use the gravy mix though, just add salt and pepper. You can also use Italian sausage instead.
Terry DellaVecchia | March 05, 2013 |
Tried it for Christmas 2016. The only adjustment I made was to mix up the egg mixture and add the bread to soak while I browned the sausage. Turned out great.
La Rue | December 26, 2016 |
A co-worker made this for our company holiday potluck and everyone wanted the recipe because it was so good. Delicious!
L | December 21, 2016 |
Great recipe's thank you very helpful!
Nancy Kinney | March 22, 2017 |
Made as directed. It was just OK for me. Very salty and I love salt so whatever you do don't add any salt. Don't think I would make again there are better options.
LuAnne | March 20, 2016 |
It was so good.
Jackie | March 21, 2013 |
This is wonderful, but the salt content is to high for us low salt useres.
Kathleen Platten | May 27, 2013 |