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Sausage-Mushroom Breakfast Casserole

southern.chef's picture
  Seasoned croutons 2 1⁄4 Cup (36 tbs)
  Pork sausage 1 1⁄2 Pound (Bulk)
  Eggs 4 , beaten
  Milk 2 1⁄4 Cup (36 tbs)
  Canned cream of mushroom soup 10 3⁄4 Ounce, undiluted
  Canned sliced mushrooms 4 Ounce, drained
  Dry mustard 3⁄4 Teaspoon
  Shredded cheddar cheese 2 Cup (32 tbs)
  Cherry 1 Cup (16 tbs)

Spread croutons in a lightly greased 13- x 9- x 2-inch baking dish, set aside.
Cook sausage until browned, stirring to crumble, drain well.
Sprinkle sausage over croutons.
Combine eggs, milk, soup, mushrooms, and mustard, 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° for 50 to 55 minutes.
Sprinkle cheese over top, bake an additional 5 minutes or until cheese melts.
Garnish with tomatoes and parsley, if desired.

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Nutrition Rank

Nutrition Facts

Serving size

Calories 533 Calories from Fat 354

% Daily Value*

Total Fat 40 g60.8%

Saturated Fat 17.7 g88.6%

Trans Fat 0 g

Cholesterol 222.1 mg74%

Sodium 1014.9 mg42.3%

Total Carbohydrates 19 g6.3%

Dietary Fiber 1.9 g7.5%

Sugars 9.2 g

Protein 25 g50.1%

Vitamin A 16.8% Vitamin C 7.8%

Calcium 33.8% Iron 12.4%

*Based on a 2000 Calorie diet

Sausage-Mushroom Breakfast Casserole Recipe