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Sausage Mushroom Breakfast Bake | Can't Stay Out of the Kitchen | this #BreakfastCasserole is a delightful change-of-pace from traditional #breakfast #casseroles. This one includes #sausage, #mushrooms, #tomatoes, #eggs #CheddarCheese, #SourdoughBread & is seasoned with #parsley & #chives. It's big on taste & perfect for a weekend, company or #holiday #breakfast or #brunch. Your family & friends will enjoy every bite! #BreakfastBake #SausageMushroomBreakfastBake

Sausage Mushroom Breakfast Bake

Teresa Ambra
Sausage Mushroom Breakfast Bake is an outstanding breakfast casserole that's a change of pace from regular breakfast casseroles. This one includes Sourdough Bread, mushrooms, tomatoes, sausage and seasonings like parsley and chives to add a little more pizzazz. This is a great dish for a weekend, company or holiday breakfast or brunch. Everyone will want seconds!
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Prep Time 20 minutes
Cook Time 1 hour 10 minutes
Total Time 1 hour 30 minutes
Course Breakfast, Pork Main Dish
Cuisine American
Servings 15
Calories 302 kcal

Equipment

  • 1 9x13" 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 9x13” 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

Recipe adapted from Taste of Home.
 
© Can’t Stay Out of the Kitchen

Nutrition

Calories: 302kcalCarbohydrates: 9gProtein: 16gFat: 22gSaturated Fat: 10gPolyunsaturated Fat: 2gMonounsaturated Fat: 8gTrans Fat: 0.1gCholesterol: 178mgSodium: 500mgPotassium: 280mgFiber: 1gSugar: 3gVitamin A: 637IUVitamin C: 3mgCalcium: 189mgIron: 2mg
Keyword breakfast, breakfast casserole, brunch, cheddar cheese, eggs, mushrooms, sausage, sourdough bread, tomatoes
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