Saturday, March 5, 2011

Recipe: Sausage mushroom breakfast casserole

There can be no tastier and easier make-ahead, hearty breakfast casserole than this sausage mushroom recipe. It's super simple to multiply for larger groups. I've made it for as many as 50 people, and everyone loved it.

Photo via Kalyns Kitchen.

Add the ingredients together the night before and pop in the oven the next morning. It will give you some extra snooze time before impressing your guests at the table just moments later.


2 1/4 cup seasoned croutons
1 1/2 lb. bulk pork sausage
4 eggs, beaten
2 1/4 cup milk
1 can cream of mushroom soup
1 can sliced mushrooms (4 oz.) drained
3/4 teaspoon dry mustard
2 cups grated cheddar cheese

Spread croutons in a lightly greased 9" x 13" dish; set aside.

Cook sausage until browned, stirring to crumble; drain well. Sprinkle sausage over croutons.

Combine eggs, milk, soup, mustard and mushrooms. Mix well and pour over sausage.

Cover and refrigerate at least 8 hours or overnight.

Remove from refrigerator; let stand 30 minutes.

Bake uncovered at 325 degrees for 50-55 minutes.

Sprinkle cheese on top and bake 5 minutes or until cheese is melted.

Serves 8-10.

Bon appetit!