Ingredients for Sausage Mushroom Breakfast Casserole
- Breakfast Sausage
- 1/2 cup milk (for soup mixture)
- Dry Mustard
- 6 large eggs
- White Bread
- Sliced Mushrooms
- Cheddar Cheese
- 1 (10.75 oz) can cream of mushroom soup
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How to Make Sausage Mushroom Breakfast Casserole
- Preheat oven to 350°F (175°C).
- In a large skillet, brown 1 lb. Italian sausage (removed from casings) over medium heat. Drain off excess grease.
- Add 8 oz. sliced mushrooms to the skillet and cook until softened, about 5-7 minutes.
- In a 9x13 inch baking dish, layer 6 cups torn crusty bread.
- Evenly distribute the cooked sausage and mushrooms over the bread.
- Sprinkle 2 cups shredded cheddar cheese over the sausage and mushrooms.
- In a medium bowl, whisk together 2 cups milk, 6 large eggs, and 1 tbsp Dijon mustard.
- Pour the egg mixture evenly over the cheese.
- In a separate bowl, combine one (10.75 oz) can cream of mushroom soup and 1/2 cup milk. Pour this mixture evenly over the casserole.
- Cover the baking dish with foil and refrigerate overnight.
- The next morning, remove the casserole from the refrigerator 30 minutes before baking.
- Bake uncovered for 60-75 minutes, or until golden brown and heated through. Let stand for 10 minutes before serving.
Nutrition Information (Approximate per serving)
Sodium
47 g
Sugar
9g
Fat
79g
Carbs
6g
