Sausage Mushroom Breakfast Casserole
Start your day with the ultimate comfort food: this Sausage Mushroom Breakfast Casserole. Loaded with savory breakfast sausage, earthy mushrooms, fluffy eggs, and melted cheddar cheese, this one-dish wonder is a hearty and delicious way to feed a crowd. The base of cubed day-old bread soaks up a rich egg and milk mixture, creating a soft, custard-like interior with a golden, cheesy crust. Simple seasonings like garlic powder and black pepper enhance the flavors, while a sprinkle of fresh green onions adds a pop of color and freshness. Perfect for weekend brunches, holiday breakfasts, or even meal prep, this make-ahead breakfast casserole bakes to perfection in just 45 minutes and serves up to eight. Indulge in a cozy, satisfying meal that brings everyone to the table!
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Recipe Information
Ingredients
- 1 pound breakfast sausage
- 8 ounces mushrooms, sliced
- 8 large eggs
- 2 cups milk
- 2 cups shredded cheddar cheese
- 6 cups day-old bread, cubed
- 1 tablespoon unsalted butter, for greasing the dish
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 0.5 teaspoon garlic powder
- 0.25 cup green onions, sliced
Instructions
Preheat your oven to 350°F (175°C). Lightly grease a 9x13-inch casserole dish with 1 tablespoon of unsalted butter and set aside.
In a large skillet, cook the breakfast sausage over medium heat until browned and fully cooked, breaking it into small crumbles with a wooden spoon. Remove the sausage from the skillet and set aside.
In the same skillet, add the sliced mushrooms and cook for 5–7 minutes until softened and browned. Remove the mushrooms from the skillet and set aside with the sausage.
In a large mixing bowl, whisk together the eggs, milk, salt, black pepper, and garlic powder until well combined.
Add the cubed bread to the greased casserole dish, spreading it out evenly.
Layer the cooked sausage and mushrooms over the bread cubes. Sprinkle 1 cup of shredded cheddar cheese over the sausage and mushrooms.
Pour the egg mixture evenly over the layers in the casserole dish, ensuring all the bread cubes are soaked.
Top the casserole with the remaining 1 cup of shredded cheddar cheese.
Bake in the preheated oven for 40–45 minutes, or until the casserole is puffed, set in the center, and lightly golden on top.
Remove the casserole from the oven and let it cool for 5–10 minutes. Garnish with sliced green onions before serving.
Slice and serve warm. Enjoy!
Nutrition Facts
Calories |
923 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 39.9 g | 51% | |
| Saturated Fat | 16.9 g | 84% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 270 mg | 90% | |
| Sodium | 1890 mg | 82% | |
| Total Carbohydrate | 98.0 g | 36% | |
| Dietary Fiber | 6.6 g | 24% | |
| Total Sugars | 10.7 g | ||
| Protein | 43.2 g | 86% | |
| Vitamin D | 2.2 mcg | 11% | |
| Calcium | 439 mg | 34% | |
| Iron | 7.8 mg | 43% | |
| Potassium | 648 mg | 14% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
