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Sausage-Mushroom Breakfast Bake

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


  • 1 pound bulk pork sausage
  • 2 cups sliced fresh mushrooms
  • 6 cups cubed bread
  • 2 cups shredded sharp cheddar cheese
  • 1 cup chopped fresh tomatoes
  • 10 large eggs, lightly beaten
  • 3 cups whole 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 13x9-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 in the center comes out clean. Let stand for 10 minutes before serving.
Nutrition Facts
1 piece: 307 calories, 20g fat (9g saturated fat), 219mg cholesterol, 549mg sodium, 14g carbohydrate (5g sugars, 1g fiber), 17g protein.

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  • bakeitright
    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.

  • ILoveBakingDesserts
    Apr 13, 2013

    No comment left

  • geopchick
    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...

  • mmbreen
    Oct 30, 2012

    No comment left

  • triplemom2
    Apr 8, 2012

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

  • scrapo
    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!

  • alevstar
    May 5, 2010

    No comment left

  • CrazyMustangMary
    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.

  • Larry
    Dec 4, 2008

    No comment left

  • tastegirl
    Dec 4, 2008

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