Ingredients for Mushroom And Sausage Bake
- Bob Evans Sausage
- Monterey Jack Cheese
- 6 large eggs
- 1/2 cup milk
- Canned Mushrooms
- 1 teaspoon dry mustard
- White Pepper
- 1/2 teaspoon salt
- Pillsbury Grands Refrigerated Buttermilk Biscuits
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How to Make Mushroom And Sausage Bake
- Preheat oven to 350°F (175°C).
- Brown 1 lb sausage (Italian, breakfast, or your choice) in a large skillet over medium heat, breaking it up with a spoon.
- Drain off excess grease. Add 8 oz sliced mushrooms and cook until softened, about 5 minutes.
- In a large bowl, whisk together 6 large eggs, 1 tsp dry mustard, 1/2 tsp salt, 1/4 tsp black pepper, 1 cup shredded cheddar cheese (or your favorite cheese), and 1/2 cup milk.
- Stir the cooked sausage and mushroom mixture into the egg mixture.
- If using biscuits, flatten 8 refrigerated biscuits (or make your own!) in a greased 9x9 inch baking dish or a 9-inch pie dish to cover the bottom.
- If using crescent roll dough, flatten and press 1 can (8 oz) of crescent roll dough into a greased 9x9 inch baking dish or a 9-inch pie dish.
- Poke holes in the biscuit/crescent dough layer with a fork.
- Pour the sausage and egg mixture evenly over the dough.
- Bake for 30-35 minutes, or until the custard is set and the top is lightly golden.
- For extra browning and to ensure the eggs are fully cooked, broil on low for 1-2 minutes, watching carefully to prevent burning.
Nutrition Information (Approximate per serving)
Sodium
38 g
Sugar
11g
Fat
50g
Carbs
5g