YaYa’s Sausage Mushroom Breakfast Casserole
Ingredients
- 2-1/4 cup seasoned croutons
- 1-1/2 lb. bulk sausage
- 2-1/4 cup milk
- 3/4 t. dry mustard
- 4 eggs beaten
- 1 can mushroom soup
- 8 oz. shredded cheddar
Instructions
- Spread croutons in lightly greased 13X9X2 inch baking dish.
- Set aside.
- Sprinkle cooked and drained sausage over croutons.
- Combine eggs, milk, soup, mushrooms, and dry mustard.
- Pour over sausage.
- Refrigerate overnight.
- Remove from refrigerator, let stand 30 minutes.
- Bake uncovered at 325 degrees for 50-55 minutes.
- Sprinkle cheese on top and bake an additional 5 minutes or until cheese melts.
- Garnish with cherry tomatoes if desired.
Yaya’s Tips for Success
When making this Sausage Mushroom Breakfast Casserole, it is mighty important to let the mixture soak overnight to get the best flavor and texture. If you are short on time, try to let it sit for at least 4 hours. Always drain your sausage well after cooking so your casserole does not turn out greasy. Lightly greasing your baking dish will keep the croutons from sticking and make clean-up easier. Check your casserole around the 50-minute mark by inserting a knife in the center. If it comes out clean, it is ready for the cheese topping!
Yaya’s Customization Ideas
This casserole is a hearty classic, but you can easily adjust it to fit your family’s tastebuds. Some ideas to change it up a little:
- Swap the bulk sausage for turkey sausage or even spicy Italian sausage for a little kick.
- Add a handful of chopped spinach or green peppers when mixing the eggs for extra color and nutrition.
- Try using different cheeses like Monterey Jack, Pepper Jack, or a mix of cheddar and mozzarella for a creamy twist.
- For mushroom lovers, stir in a small can of drained mushroom pieces along with the soup.
Yaya’s Original Recipe Card
