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Sausage-Mushroom Breakfast Bake

 Sausage-Mushroom Breakfast Bake
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.”
12 ServingsPrep: 25 min. Bake: 50 min. + standing


  • 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 Eggland's Best Eggs, lightly beaten
  • 3 cups milk
  • 2 teaspoons ground mustard
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper


  • 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.

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Sausage-Mushroom Breakfast Bake (continued)

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.
Wine: Sparkling Wine: Enjoy this recipe with a sparkling wine.