Best Sausage Mushroom Breakfast Casserole Recipes

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SAUSAGE-MUSHROOM BREAKFAST CASSEROLE



Sausage-Mushroom Breakfast Casserole image

This breakfast casserole is fabulous - the cream of mushroom soup and sausage cooks up to taste like sausage gravy. I've never had so many compliments on a breakfast casserole before! This is best when prepared the night before and baked the next morning.

Provided by Amy in KC

Categories     One Dish Meal

Time 1h30m

Yield 8 serving(s)

Number Of Ingredients 9

1 lb hot breakfast sausage (browned & drained) or 1 lb mild breakfast sausage (browned & drained)
2 cups milk
1/4 teaspoon dry mustard
4 eggs
8 pieces white bread (torn into pieces)
1 (4 ounce) can sliced mushrooms (drained) or 1 (4 ounce) can fresh sliced mushrooms
2 1/2 cups shredded cheddar cheese or 2 1/2 cups colby-monterey jack cheese
1/2 cup milk
1 (10 3/4 ounce) can cream of mushroom soup

Steps:

  • The night before baking, prepare the casserole and the next morning prepare the topping and bake.
  • Place torn bread in 9x13 baking dish. Top bread with browned and drained sausage and mushrooms. Sprinkle shredded cheese over the sausage and bread.
  • Mix 2 cups milk, eggs, and mustard. Pour egg mixture over the cheese and sausage.
  • Refrigerate overnight.
  • Before baking, preheat the oven to 350 degrees. Mix the 10 3/4 oz can of cream of mushroom soup with 1/2 cup milk and pour over the casserole before baking.
  • Bake 1 to 1-1/2 hours in 350 degree oven.

PHYLLO MUSHROOM AND SAUSAGE BREAKFAST CASSEROLE



Phyllo Mushroom and Sausage Breakfast Casserole image

This is a really "show off" make ahead casserole. Don't be scared of fooling with the phyllo dough...it is easy to work with!

Provided by m0m7772

Categories     Breakfast

Time 1h30m

Yield 12 serving(s)

Number Of Ingredients 13

20 frozen phyllo pastry sheets, thawed
3/4 cup melted butter
1 cup ricotta cheese
1 cup shredded monterey jack cheese (or cheddar)
1/2 lb bulk sausage
1 tablespoon butter or 1 tablespoon margarine
8 ounces sliced mushrooms
1 small onion, chopped
2 green onions, chopped (for color)
1 small red bell pepper, chopped
5 eggs
1 dash Tabasco sauce
salt & pepper

Steps:

  • Saute mushrooms, onions, green onions, and red pepper in 1 Tablespoon of butter or margarine. Cook until tender and set aside.
  • In the same frying pan, brown the sausage, breaking it up as it cooks. Drain fat and mix with the mushroom/onion/pepper mixture. Remove from heat.
  • In a separate bowl mix eggs and Monterey Jack cheese.
  • Stir up the riccota cheese to break it up.
  • Get a 12 x 9 pan and brush the bottom lightly with the melted butter.
  • Unwrap you Phyllo dough and cover it with a damp dish towel. Layer Phyllo to fit the pan, buttering each sheet for 5 sheets. Keep a damp dish towel over phyllo when not using it.
  • Spread 1/2 mushroom sausage mixture over.
  • Layer and butter 5 more sheets of Phyllo dough.
  • Spread all the egg end cheese mixture and the riccota cheese.
  • Layer and butter 5 more sheets of Phyllo.
  • Spread with the remaining mushroom sausage.
  • Layer and butter the remaining 5 sheets of phyllo.
  • Score top layer of phyllo in a diamond shape.
  • Bake at 350 F for 50 minutes or until golden brown.
  • This casserole can be made up to 1 day ahead!

Nutrition Facts : Calories 359, Fat 25.6, SaturatedFat 13.5, Cholesterol 153.8, Sodium 436.1, Carbohydrate 19.3, Fiber 1.1, Sugar 1.2, Protein 13.2

SPICY SAUSAGE, MUSHROOM, AND SWISS BREAKFAST CASSEROLE



Spicy Sausage, Mushroom, and Swiss Breakfast Casserole image

Make and share this Spicy Sausage, Mushroom, and Swiss Breakfast Casserole recipe from Food.com.

Provided by akgrown

Categories     Breakfast

Time 1h30m

Yield 8 serving(s)

Number Of Ingredients 11

1 lb spicy sausage (Jimmy Dean)
2 1/2 cups mushrooms, sliced
1 medium onion, thinly sliced
2 teaspoons butter
1 cup sour cream
6 eggs
2 cups milk
3 cups swiss cheese, shredded
6 cups French bread, cubed
1/2 teaspoon salt
1/4 teaspoon pepper

Steps:

  • Brown sausage in a skillet. Drain fat and set aside. Saute onions and mushrooms in butter until onion is tender. Mix in browned sausage.
  • Place bread in a 9x13 pan. Layer sausage mixture then cheese over the bread.
  • Mix eggs, milk, sourcream, salt and pepper.
  • Pour evenly over cheese. Cover and refrigerate 6-24 hours.
  • In the morning bake uncovered for 50-60 minutes at 325* or until lighly browned and egg is set.

Nutrition Facts : Calories 788, Fat 44.9, SaturatedFat 21.1, Cholesterol 262.7, Sodium 1328.5, Carbohydrate 58.8, Fiber 3.3, Sugar 2, Protein 35.9

SAUSAGE & MUSHROOM BREAKFAST CASSEROLE



Sausage & Mushroom Breakfast Casserole image

Guests For Breakfast?This easy casserole serves a crowd of 10 to 12.Relax with friends while your entire breakfast bakes in one dish.I found this on a recipe card for meat dishes at Walmart!

Provided by Rhonda O

Categories     Breakfast

Time 2h

Yield 10 serving(s)

Number Of Ingredients 9

1 lb pork sausage
3 cups sliced mushrooms (8 oz.)
6 cups sourdough bread or 6 cups French bread, cubes (about 8 oz.)
3 cups shredded swiss cheese or 3 cups cheddar cheese (12oz.)
4 green onions, sliced
5 eggs
2 cups milk
1 (8 ounce) carton sour cream or 1 (8 ounce) carton light sour cream
1/4 teaspoon pepper

Steps:

  • In skillet cook sausage until no longer pink;drain off excess fat.
  • Add mushrooms, cook until tender.
  • Place bread cubes in a greased 3-quart rectangular baking dish.
  • Layer sausage mixture over bread.
  • Top with cheese and Green OnionSTEP 2 ANOTHER VERSION!
  • Combine eggs, milk, sour cream and pepper; pour evenly over layers in casserole.
  • Cover and refrigerate 2 to 24 hrs!
  • Preheat oven to 325Bake uncovered 50-55 minutes or until knife inserted near center comes out clean.
  • Let stand 10 minutes before serving.

SAUSAGE AND MUSHROOM BREAKFAST CASSEROLE



Sausage and Mushroom Breakfast Casserole image

This is my daughter's recipe. It is a wonderful breakfast casserole with so much flavor and is very easy to prepare.

Provided by Donna Brown

Categories     Eggs

Number Of Ingredients 6

8 eggs, slightly beaten
3 - 4 c hash brown potatoes
small can evaporated milk
1 can(s) cream of mushroom soup
2 c colby-jack cheese
1 lb sausage, browned and drained well

Steps:

  • 1. Mix slightly beaten eggs, cream of mushroom soup and evaporated milk and place in covered container in the refrigerator overnight to set. Next a.m., set out on counter for 30 minutes while you are preheating your oven to 350° and browning your sausage. Spray a 9" x 13" oven pan with cooking spray. Layer in this order - sausage, hash browns, cheese (leave out enough cheese to place on top of casserole). Pour egg mixture on top and bake about 40 minutes or until bubbly and mixture is set. A few minutes before casserole is completely done, top with remaining cheese and finish cooking. (The picture honestly doesn't do this wonderful casserole the justice it deserves.)

SAUSAGE-MUSHROOM BREAKFAST CASSEROLE



Sausage-Mushroom Breakfast Casserole image

I would be in big trouble if I didn't make this casserole on Christmas morning. It has become a family tradition to serve it.

Provided by linda hennessey

Categories     Breakfast Casseroles

Time 55m

Number Of Ingredients 8

2 1/4 c seasoned croutons
1 1/2 lb pork sausage, mild
4 eggs
2 1/4 c milk
1 can(s) cream of mushroom soup
4 oz can mushrooms (drained and sliced)
3/4 tsp dry mustard
2 c shredded cheddar cheese

Steps:

  • 1. Spread croutons in a lightly greased 13x9 pan. Set aside.
  • 2. Cook sausage until browned, stirring to crumble. Drain well. Pat dry with paper towel. Sprinkle sausage over croutons.
  • 3. In bowl, combine eggs and next 4 ingredients. Mix well. Pour over sausage. Cover and refrigerate minimum of 8 hours or overnight.
  • 4. Remove from refrigerator and let stand 30 minutes.
  • 5. Bake uncovered at 325 for 50-55 minutes. Sprinkle cheese over top. Bake additional 5 minutes.

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