Sausage And Mushroom Breakfast Casserole Food

SAUSAGE & MUSHROOM BREAKFAST CASSEROLE

Steps:

• In skillet cook sausage until no longer pink;drain off excess fat.
• Add mushrooms, cook until tender.
• Place bread cubes in a greased 3-quart rectangular baking dish.
• Layer sausage mixture over bread.
• Top with cheese and Green OnionSTEP 2 ANOTHER VERSION!
• Combine eggs, milk, sour cream and pepper; pour evenly over layers in casserole.
• Cover and refrigerate 2 to 24 hrs!
• Preheat oven to 325Bake uncovered 50-55 minutes or until knife inserted near center comes out clean.
• Let stand 10 minutes before serving.

SPICY SAUSAGE, MUSHROOM, AND SWISS BREAKFAST CASSEROLE

Steps:

• Brown sausage in a skillet. Drain fat and set aside. Saute onions and mushrooms in butter until onion is tender. Mix in browned sausage.
• Place bread in a 9x13 pan. Layer sausage mixture then cheese over the bread.
• Mix eggs, milk, sourcream, salt and pepper.
• Pour evenly over cheese. Cover and refrigerate 6-24 hours.
• In the morning bake uncovered for 50-60 minutes at 325* or until lighly browned and egg is set.

SAUSAGE-MUSHROOM BREAKFAST CASSEROLE

Steps:

• The night before baking, prepare the casserole and the next morning prepare the topping and bake.
• Place torn bread in 9x13 baking dish. Top bread with browned and drained sausage and mushrooms. Sprinkle shredded cheese over the sausage and bread.
• Mix 2 cups milk, eggs, and mustard. Pour egg mixture over the cheese and sausage.
• Refrigerate overnight.
• Before baking, preheat the oven to 350 degrees. Mix the 10 3/4 oz can of cream of mushroom soup with 1/2 cup milk and pour over the casserole before baking.
• Bake 1 to 1-1/2 hours in 350 degree oven.

SAUSAGE AND MUSHROOM BREAKFAST CASSEROLE

Steps:

• Preheat oven to 350 degrees.
• Brown and drain the sausage. Combine sausage and remaining ingredients in a bowl.
• Line the bottom of a 9x13 pan with the toast. Pour the meat and egg mixture over the toast.
• Bake 1 hour uncovered.

SAUSAGE AND SPINACH BREAKFAST CASSEROLE

Steps:

• Preheat oven to 350.
• Grease 9" square pan with a bit of butter.
• Add rest of butter to skillet. Saute onion for 2 minute on med heat, then add mushrooms and garlic. Cook and stir for 4 minutes, until mushrooms have begun to soften, and remove to a bowl.
• Add spinach to skillet and saute lightly, just for a minute or two. Drain by pressing a spatula against the spinach.
• To assemble, layer half of sausage in baking dish. Top with 1/3 of cheese. Add mushroom mixture, then 1/3 of cheese. Add spinach, then rest of cheese, then rest of sausage.
• Beat eggs with cream and seasonings. Pour over other ingredients.
• Casserole can be refrigerated overnight at this point.
• Bake at 350 for 30 minutes, until center is set. Cool for 10 minutes before cutting.

PHYLLO MUSHROOM AND SAUSAGE BREAKFAST CASSEROLE

Steps:

• Saute mushrooms, onions, green onions, and red pepper in 1 Tablespoon of butter or margarine. Cook until tender and set aside.
• In the same frying pan, brown the sausage, breaking it up as it cooks. Drain fat and mix with the mushroom/onion/pepper mixture. Remove from heat.
• In a separate bowl mix eggs and Monterey Jack cheese.
• Stir up the riccota cheese to break it up.
• Get a 12 x 9 pan and brush the bottom lightly with the melted butter.
• Unwrap you Phyllo dough and cover it with a damp dish towel. Layer Phyllo to fit the pan, buttering each sheet for 5 sheets. Keep a damp dish towel over phyllo when not using it.
• Spread 1/2 mushroom sausage mixture over.
• Layer and butter 5 more sheets of Phyllo dough.
• Spread all the egg end cheese mixture and the riccota cheese.
• Layer and butter 5 more sheets of Phyllo.
• Spread with the remaining mushroom sausage.
• Layer and butter the remaining 5 sheets of phyllo.
• Score top layer of phyllo in a diamond shape.
• Bake at 350 F for 50 minutes or until golden brown.
• This casserole can be made up to 1 day ahead!