Sausage Mushroom Breakfast Bake Food

SAUSAGE MUSHROOM BREAKFAST BAKE

Steps:

• Preheat oven to 350 degrees and spray a 9x13 inch pan with non stick spray. In a medium sized skillet over medium high heat add the onion and pepper and sauté for 2-3 minutes until almost tender. Add in the mushrooms and garlic and continue to sauté for 2 minutes. Add spinach and sausage and cook until heated through.
• Spread evenly on the bottom of the 9x13 inch pan. Pour the eggs on top of the sausage mixture. Bake for 25-30 minutes or until eggs are cooked throughout.

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.

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.

BAKED EGGS WITH SAUSAGE AND MUSHROOMS

Steps:

• Special equipment: 8 (6-ounce) ramekins
• Preheat the oven to 400 degrees F.
• Coat a large saute pan with olive oil, add the garlic cloves and the crushed red pepper and bring to a medium heat. When the garlic has become golden brown and very aromatic, remove it and discard, it has fulfilled its garlic destiny. Add the sausage and brown.
• Once, nicely browned, add the mushrooms and season with kosher salt. When the mushrooms have softened, add in the sage and white wine. Cook until the wine has almost been absorbed. Turn off the heat and reserve.
• Brush 8 individual ramekins with olive oil. Divide the sausage mixture equally among the ramekins and press gently into the bottom. Top each with an egg. Sprinkle each egg with a couple drops of olive oil and arrange on a baking sheet. Bake for 8 minutes. Sprinkle each egg lightly with Gruyere cheese and bake until the cheese is brown and bubbly and the egg whites are cooked and the yolks are still runny, about 5 minutes
• Serve with grilled bread rubbed with garlic, if desired.
• Now thats an egg!

SPINACH, MUSHROOM AND CHEESE BREAKFAST CASSEROLE

Steps:

• Grease a 9-by-13-inch (3-quart) casserole dish with oil.
• Toss the bread cubes with 2 tablespoons of the oil, 1/4 teaspoon salt and a few grinds of pepper in a large bowl. Heat a large skillet over medium heat. Add the bread to the skillet, and cook, tossing occasionally, until toasted and golden brown, about 8 minutes. Return the toasted bread to the bowl to cool.
• Wipe out the skillet. Heat the remaining 2 tablespoons oil over medium-high heat until it starts to shimmer. Add the mushrooms in one layer (resist the urge to stir right away), and cook until they start to brown, about 3 minutes; stir, then continue to brown for 2 minutes more. Add the garlic, thyme, 1/4 teaspoon salt and some pepper, stir continuously for 1 minute, then fold in the spinach and another 1/4 teaspoon salt. Continue to cook, stirring often, until the spinach is wilted, 1 to 2 minutes. Remove from the heat.
• Place half the bread cubes in the prepared casserole dish, and sprinkle them with half each of the Gruyere and Parmesan. Add the mushroom-spinach mixture in an even layer. Top with the remaining bread cubes, Gruyere and Parmesan.
• In a large bowl, whisk together the eggs, half-and-half, 1/2 teaspoon salt and several grinds of pepper. Pour the egg mixture into the casserole dish. Cover with plastic wrap, and refrigerate for at least 6 hours up to overnight. Remove the casserole from the refrigerator 30 minutes before baking.
• Preheat the oven to 350 degrees F. Bake the casserole until the custard is set and the top is golden brown, 50 to 55 minutes. Cool for at least 15 minutes before serving warm or at room temperature.

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.

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.

SAUSAGE-MUSHROOM BREAKFAST CASSEROLE

Steps:

• 1. Spread croutons in a lightly greased 13x9 pan. Set aside.
• 2. Cook sausage until browned, stirring to crumble. Drain well. Pat dry with paper towel. Sprinkle sausage over croutons.
• 3. In bowl, combine eggs and next 4 ingredients. Mix well. Pour over sausage. Cover and refrigerate minimum of 8 hours or overnight.
• 4. Remove from refrigerator and let stand 30 minutes.
• 5. Bake uncovered at 325 for 50-55 minutes. Sprinkle cheese over top. Bake additional 5 minutes.