Sausage And Mushroom Breakfast Casserole Food

SAUSAGE HASHBROWN BREAKFAST CASSEROLE

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13-inch dish with cooking spray.
• Cook sausage in a large skillet, stirring occasionally, until no longer pink, 6 to 8 minutes. Drain fat and transfer to a bowl.
• Cook and stir hash browns to the same skillet until lightly browned, about 8 minutes. Place hash browns in the baking dish; top with sausage, shredded Cheddar cheese, and green chile peppers.
• Whisk eggs, milk, salt, pepper, onion powder, and garlic powder in a bowl. Pour over hash brown mixture.
• Bake uncovered in the preheated oven until bubbly and the top is golden brown, 35 to 40 minutes.

SAUSAGE-MUSHROOM BREAKFAST BAKE

Steps:

• 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.

BREAKFAST CASSEROLE II

Steps:

• Place sausage in a skillet over medium-high heat, and cook until evenly brown. Drain, and set aside.
• Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9x13 inch baking dish.
• In a large bowl, beat together the eggs, condensed cream of mushroom soup, and milk. Stir in the sausage and mushrooms, and pour into the prepared baking dish. Mix in the frozen potato rounds.
• Bake in preheated oven for 45 to 50 minutes. Sprinkle with cheese, and bake an additional 10 minutes, or until cheese is melted.

BREAKFAST SAUSAGE CASSEROLE

Steps:

• Heat a large skillet over medium-high heat; cook and stir the sausage in the hot skillet until crumbly, evenly browned, and no longer pink. Drain and discard any excess grease. Grease a 9x13 inch baking dish. Spread the bread cubes into the prepared dish; sprinkle the browned sausage and Cheddar cheese overtop.
• Beat the eggs in a mixing bowl until smooth; add the salt, mustard powder, and 2 cups of milk and whisk until evenly blended. Pour the egg mixture over the bread cubes. Cover and refrigerate overnight.
• Preheat an oven to 300 degrees F (150 degrees C). Whisk together the cream of mushroom soup and 1/2 cup milk; pour over the casserole.
• Bake in the preheated oven until firm and golden brown, about 1 1/2 hours.

SUSIE'S BREAKFAST CASSEROLE

Steps:

• Whisk eggs, milk, salt, and black pepper together in a bowl.
• Spray a 2-quart baking dish with cooking spray. Spread bread pieces out in an even layer on the bottom of the prepared dish; top with sausage, Monterey Jack cheese, egg mixture, and Cheddar cheese, respectively. Cover the baking dish with plastic wrap and refrigerate, 8 hours to overnight.
• Preheat oven to 325 degrees F (165 degrees C). Remove casserole from refrigerator and let sit at room temperature for 15 minutes.
• Bake casserole in the preheated oven until bubbling and hot throughout, about 45 minutes.

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 & 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 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.

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!