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Sausage-Mushroom Breakfast Bake Recipe

Sausage-Mushroom Breakfast Bake Recipe photo by Taste of Home

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From Ludlow, Massachusetts, Diane Babbitt writes, “My mom shared this delicious recipe when I needed to bring a dish to a breakfast potluck. Everyone loved it.”

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Sausage-Mushroom Breakfast Bake Recipe

Prep: 25 min. Bake: 50 min. + standing

Yield: 12 Servings

25 50 75

Ingredients

1 pound bulk pork sausage
2 cups sliced fresh mushrooms
6 cups cubed bread
2 cups (8 ounces) shredded sharp cheddar cheese
1 cup chopped fresh tomatoes
10 eggs, lightly beaten
3 cups milk
2 teaspoons ground mustard
1/2 teaspoon salt
1/4 teaspoon pepper

Directions

In a large skillet, cook sausage and mushrooms over medium heat until meat is no longer pink; drain.
Place half of the bread cubes in a greased 13-in. x 9-in. baking dish; top with 2 cups sausage mixture and half of the cheese and tomatoes. Repeat layers. In a large bowl, whisk the eggs, milk, mustard, salt and pepper; pour over bread mixture.
Bake, uncovered, at 350° for 50-55 minutes or until a knife inserted near the center comes out clean. Let stand for 10 minutes before serving. Yield: 12 servings.

Nutritional Facts 1 serving (1 piece) equals 307 calories, 20 g fat (9 g saturated fat), 219 mg cholesterol, 549 mg sodium, 14 g carbohydrate, 1 g fiber, 17 g protein.

Originally published as Sausage-Mushroom Breakfast Bake in Taste of Home April/May 2006

Sparkling Wine

Enjoy this recipe with a sparkling wine.

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Reviews for Sausage-Mushroom Breakfast Bake

Sausage-Mushroom Breakfast Bake

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Reviewed on Apr. 21, 2013 by bakeitright

I cut this recipe in half and baked in a 9" x 9" casserole, for 50 minutes and let stand 10 min. I used 1/2 the ingredients and only 3/4 cup cheese. It has a good flavor but, it was oity. I would make again, but would use fat free cheese and back off the milk to 1 cup, as to make the eggs firm. I did add sauted mushrooms and onions. Very good.

Reviewed on Mar. 31, 2013 by geopchick

This was pretty good, though I think I'll cut down on the amount of bread next time and bump up the mushrooms and eggs. It's very rich and I liked the flavor - just a little too bread-heavy...

Reviewed on Apr. 08, 2012 by triplemom2

I would recommend using less milk so it doesn't take quite as long to bake.

Reviewed on Mar. 09, 2011 by scrapo

added some onion powder and divided the recipe in half. And yes, you do refridgerate overnight - at least that is what I did and it turned out delicious!

Reviewed on Apr. 08, 2010 by CrazyMustangMary

This is very good. Next time I make it I will double the mushrooms and tomatoes. This recipe will be very easy to cut in half for a smaller family. I also want to try adding some bacon bits, finely diced onions and green peppers. I will recommend this to friends and family.

Reviewed on Dec. 04, 2008 by tastegirl

The recipe doesn't say if the dish should be refrigerated overnight, as most of these kind of recipes are.