Sausage Mushroom Breakfast Bake
I really enjoy breakfast casseroles and I have plenty of them on this blog. Sausage Mushroom Breakfast Bake is a slightly different take than most of them. I used Sourdough Bread instead of regular bread to increase flavor. This recipe includes mushrooms and tomatoes which is also a different combination than most breakfast casseroles. It still has plenty of cheese, and the parsley and chives add more sumptuous flavor to the dish. All in all, this scrumptious breakfast casserole is wonderful.
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Our church’s “Grandmas in Prayer” group had a breakfast get-together over spring break. I love going to those potlucks because there’s always so many different options of food to try! I brought Sausage Mushroom Breakfast Bake and Maple Pumpkin Muffins. Everything turned out totally drool-worthy!
If you’re providing breakfast for Mother’s Day, Father’s Day or other holidays, Sausage Mushroom Breakfast Bake (and Maple Pumpkin Muffins) are perfect options. You get lots of protein along with a sweet treat. This is also a great dish to prepare for a weekend or company breakfast. Sausage, mushrooms, tomatoes, eggs and cheese provides a great blend of flavors and texture.
Because this breakfast casserole is baked the same day as you make it (instead of an overnight casserole), I did a few things in advance. I cut the sourdough bread into cubes, chopped tomatoes, washed up and sliced the mushrooms and fried the sausage with the mushrooms the day beforehand. The next day, I rose early and assembled the casserole and had it baked before we had to be there by 9:00 a.m. It made everything easier for me to do these stages in advance. Assembly only took about 5-7 minutes (about the same length of time it took to heat up the oven).
The next time you want to make a breakfast casserole, give Sausage Mushroom Breakfast Bake a try. Everyone will enjoy it.
Sausage Mushroom Breakfast Bake is a wonderful breakfast casserole for company and holidays.
I served it with Maple Pumpkin Muffins.
I also brought some fresh Maple sausage to the social.
The seasonings of parsley and chives on top of the casserole added really good flavor.
Here’s what I did.
I used these ingredients, plus dried parsley and dried chives.
Cube the sourdough bread and set aside.
Wash tomatoes; dice on a cutting board. Set aside.
Wash mushrooms well. You can see they have a lot of dirt on them just out of the package. Slice when clean.
Crumble sausage into a large skillet over medium heat. Cut meat with a hamburger chopper to break the sausage up into small pieces while frying.
Here, the sausage is almost cooked through.
Drain any grease; add sliced, washed mushrooms.
Stir to combine. Cook over medium heat a few minutes longer.
Once the sausage and mushrooms are cooked through, remove from heat; set aside.
Place half of the Sourdough bread cubes in a greased 9×13″ glass baking dish.
Add 2 cups of the sausage-mushroom mixture.
Spread with half of the cheddar cheese.
Sprinkle with half of the tomatoes.
Spread with remaining Sourdough bread cubes.
Add remaining sausage-mushroom mixture.
Add remaining cheese.
Add remaining tomatoes; set aside.
Break eggs into a large mixing bowl.
Whisk eggs until beaten.
Add half-and-half.
Add salt, pepper and ground mustard.
Whisk to combine.
Pour egg mixture evenly over top of casserole. Sprinkle with dried parsley and dried chives.
Bake, uncovered, at 350 degrees for 50-55 minutes or until a knife inserted in the center of the dish comes out clean.
Allow casserole to stand about 10 minutes before serving.
Tomatoes and mushrooms add a different dimension to this tasty dish.
Sausage Mushroom Breakfast Bake is delicious served with Maple Pumpkin Muffins.
I really liked this casserole made with Sourdough Bread instead of regular white bread.
Here’s the recipe.
SAUSAGE MUSHROOM BREAKFAST BAKE
(Recipe adapted from Taste of Home, Annual Recipes, 2007, pg. 156)
Sausage Mushroom Breakfast Bake
Equipment
- 1 9×13" glass baking dish
- 1 large mixing bowl
- 1 whisk
- 1 sharp knife to cut vegetables
- 1 hamburger chopper to cut sausage up into small pieces while frying
- 1 large skillet
- 1 cutting board
- measuring cups
- measuring spoons
Ingredients
- 1 lb. bulk pork sausage mild or spicy, as you prefer
- 2 cups fresh mushrooms washed very well and sliced
- 6 cups Sourdough Bread cubed
- 2 cups sharp cheddar cheese shredded
- 1 cup fresh tomatoes diced small
- 10 large eggs beaten
- 3 cups half-and-half or whole milk
- 1 tsp. ground mustard
- 1/2 tsp. sea salt
- 1/4 tsp. ground black pepper
- 1/8 tsp. dried parsley
- 1/8 tsp. dried chives
Instructions
- Heat a large skillet to medium heat.
- Add sausage and cook until meat is no longer pink.
- Use a hamburger chopper to break meat up into smaller pieces while frying.
- Add the mushrooms and cook a few minutes longer; drain any fat.
- Place half of the Sourdough bread cubes in a greased 9×13” baking dish.
- Top bread with 2 cups sausage-mushroom mixture.
- Sprinkle with half of the cheese and half of the tomatoes.
- Repeat layers once.
- In a large mixing bowl, whisk the eggs, half-and-half, mustard, salt and pepper.
- Pour egg mixture over ingredients in baking dish.
- Sprinkle with parsley and chives.
- Bake, uncovered, at 350º for 50-55 minutes or until a knife inserted near the center of the dish comes out clean.
- Allow casserole to stand about 10 minutes before serving.
Notes
Nutrition
Add some muffins, fresh fruit and juice and you have the perfect breakfast combo.
Sausage Mushroom Breakfast Bake is great for a large company breakfast or brunch.
This breakfast casserole also reheats wonderfully if you have leftovers.
Every bite is so sumptuous and tasty.
You may also enjoy these delicious recipes!
Sausage Cheese Grits Casserole
