Cheesy Breakfast Sausage Mushroom Casserole
A great way to use up day-old bread. I like preparing everything and assemble the casserole the night before, then pop the dish into the oven the next morning. The entire house smells "delicious" :) I do sometimes add some sweet bell pepper or broccoli, and my kids don't mind eating veggie this way at all!
Yield
8 servingsPrep
10 minCook
55 minReady
1 hrsTrans-fat Free, Low Carb
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 8 | large |
eggs
|
|
| 2 ½ | cups |
milk
|
|
| 3 | cups |
white bread
cubes |
*
|
| 1 | teaspoon |
dry mustard
|
|
| 2 | pounds |
sausage, bulk
|
|
| 1 | pound |
cheddar cheese
grated |
|
| ½ | pound |
mushrooms
fresh |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 8 | large |
eggs
|
|
| 591 | ml |
milk
|
|
| 3 | cups, cubed |
white bread
cubes |
*
|
| 5 | ml |
dry mustard
|
|
| 907.2 | g |
sausage, bulk
|
|
| 453.6 | g |
cheddar cheese
grated |
|
| 226.8 | g |
mushrooms
fresh |
|
Directions
Brown sausage in fry pan; drain off fat.
Set aside. In large bowl, beat eggs.
Add milk, mustard and bread. Let stand 5 minutes. Stir in ¾ of the cheese.
Add the cooked/drained sausage. Mix well. Pour into 9x13 casserole.
Slice the mushrooms and arrange on top.
Sprinkle remaining cheese over top, bake at 350℉ (180℃) for 45 minutes.
Let cool 10 minutes before serving.
