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Sausage-Mushroom Breakfast Bake Recipe
Sausage-Mushroom Breakfast Bake Recipe photo by Taste of Home
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Sausage-Mushroom Breakfast Bake Recipe

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4.5 6 11
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My mom shared this delicious recipe when I needed to bring a dish to a breakfast potluck. Everyone loved it. —Diane Babbitt, Ludlow, Massachusetts
TOTAL TIME: Prep: 25 min. Bake: 50 min. + standing
MAKES:12 servings
TOTAL TIME: Prep: 25 min. Bake: 50 min. + standing
MAKES: 12 servings

Ingredients

  • 1 pound Jones Dairy Farm All Natural Pork Sausage Roll
  • 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

Nutritional Facts

1 piece: 307 calories, 20g fat (9g saturated fat), 219mg cholesterol, 549mg sodium, 14g carbohydrate (5g sugars, 1g fiber), 17g protein.

Directions

  1. In a large skillet, cook sausage and mushrooms over medium heat until meat is no longer pink; drain.
  2. 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.
  3. 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.
Originally published as Sausage-Mushroom Breakfast Bake in Taste of Home April/May 2006


Reviews for Sausage-Mushroom Breakfast Bake

AVERAGE RATING
(11)
RATING DISTRIBUTION
5 Star
 (7)
4 Star
 (4)
3 Star
 (0)
2 Star
 (0)
1 Star
 (0)
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MY REVIEW
bakeitright User ID: 6541627 87053
Reviewed Apr. 21, 2013

"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."

MY REVIEW
geopchick User ID: 5714774 82078
Reviewed Mar. 31, 2013

"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..."

MY REVIEW
triplemom2 User ID: 4326236 73188
Reviewed Apr. 8, 2012

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

MY REVIEW
scrapo User ID: 2908723 136108
Reviewed Mar. 9, 2011

"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!"

MY REVIEW
CrazyMustangMary User ID: 1181881 161429
Reviewed Apr. 8, 2010

"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."

MY REVIEW
tastegirl User ID: 1866436 136453
Reviewed Dec. 4, 2008

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

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