Sausage-Mushroom Breakfast Casserole

linda hennessey


I would be in big trouble if I didn't make this casserole on Christmas morning. It has become a family tradition to serve it.


★★★★★ 1 vote

55 Min


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2 1/4 c
seasoned croutons
1 1/2 lb
pork sausage, mild
2 1/4 c
1 can(s)
cream of mushroom soup
4 oz
can mushrooms (drained and sliced)
3/4 tsp
dry mustard
2 c
shredded cheddar cheese

How to Make Sausage-Mushroom Breakfast Casserole


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

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About Sausage-Mushroom Breakfast Casserole

Course/Dish: Breakfast Casseroles

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