Copycat Cracker Barrel Sausage Breakfast Casserole Recipe

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When I was in college (I won’t divulge how many eons ago that was), I worked at Cracker Barrel to help pay expenses. That ended up being a 6 year job and I learned nearly ever facet of the front and back of the house. That included making some of their famous and not-so-famous dishes.

Each morning, a new breakfast casserole would be prepared and after it was gone, no more was made. It was a delightful dish and can be made in many varieties including ham, bacon, sausage and even western omelet. Well, although I haven’t worked there in eons, I still love going to Cracker Barrel for their delicious food, from time to time. 

While I haven’t seen the breakfast casserole on their menu in years, I still have the know-how to make it engrained in my head and I’m happy to share the recipe with you so you too can enjoy the taste. 

5.0 from 10 reviews
Copycat Cracker Barrel Sausage Breakfast Casserole Recipe
Author: 
Recipe type: Savory/Entree
Cuisine: Breakfast
Serves: 8-10 Servings
 
Ingredients
  • 12-18 Eggs
  • 8-12 Ounce Package Shredded Sharp Cheddar Cheese
  • 1-2 Lbs Breakfast Sausage
  • Sourdough Bread
  • Milk
  • Salt & Pepper, to flavor
Instructions
  1. In a skillet, brown your breakfast sausage until fully cooked, drain off excess fat
  2. In a mixing bowl, mix your eggs, milk, cheese, salt & pepper, until fully blended
  3. Spray or grease the bottom of a 9x13 casserole baking dish
  4. In a casserole dish, tear apart your sourdough bread pieces and spread evenly through the bottom of the baking dish
  5. Combine the sausage into the egg mixture
  6. Pour evenly, generously over the entire casserole dish
  7. Sit in fridge overnight (8-12 hours) to allow the eggs to soak and absorb into the bread
  8. The following morning, preheat oven to 350 degrees
  9. Bake for 60-75 minutes in oven, until eggs are fully cooked
  10. Let sit for 5 minutes to set, and then serve

Remember, you can make several varieties of this, including ham & cheese, bacon & cheese, western omelet, cheese only or veggie only. Just bake sure that your staple meat is fully cooked prior to adding to the casserole.

This is a great way to utilize some of your leftover holiday meat. Dice up some ham or turkey and warm it in a skillet, then add in place of sausage. 

Do you have a favorite dish from a restaurant you’d like to see on the blog? Share below and I’ll see what we can cook up, together. 

 

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About Kristin

Master reviewer of all types of products. Love XL Fountain Sodas!! Cheer Mom extraordinaire. Socialite to all things small town and founder of ItsFreeAtlast.com. Come socialize and connect with me.

Comments

  1. This looks really good wish I had some right now. Thanks for sharing.

  2. gloria patterson says

    Had breakfast at cracker barrel this morning……………… so good. I would love to have copy cats on so many of these items. This is so good and easy to make

  3. I like that it’s so simple. I haven’t tried letting a casserole sit overnight before baking it though.

  4. Megan Allen says

    This looks like heaven! Thanks for sharing!

  5. gloria patterson says

    anything copies from cracker barrel is always so good………….. one of the things we do are their potatos

  6. This looks absolutely delicious!

  7. Barbara Montag says

    I could put this together the night before for a good head start.

  8. Derrick Johnson says

    Now that would a nice and hearty breakfast for my family!

  9. Barbara Montag says

    I like that this recipe does not take a lot of ingredients.

  10. Christy R. says

    Oh wow, this looks amazing. I love copycat restaurant recipes, especially Cracker Barrel ones.

  11. Barbara Montag says

    What a great brunch dish!

  12. This looks tasty. I love trying copy cat recipes. So fun to see how close you get to the original

  13. Shelly Peterson says

    This looks really good.

  14. Debbi Wellenstein says

    I will make this for sure!

  15. Barbara Montag says

    Oh boy this looks so good!

  16. I’d eat that! I like that you can make it the night before and then serve it for breakfast.

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