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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.”
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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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.
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