This Sausage and Mushroom Breakfast Casserole is for 2! It is easy and did I mention, it is delicious? So good! You can double, triple or increase the ingredients in this recipe to suit your particular number you are cooking for. Loaded with sauteed mushrooms, red peppers, onions, breakfast sausage, just to name a few of the ingredients, this casserole is loaded with flavor.
Sausage and Mushroom Breakfast Casserole
I love a breakfast casserole. I didn’t make this 24 hours in advance and store in the refrigerator overnight, but I could have. This is a perfect weekend dish or the perfect dish for a week day. This casserole is layered with cheese that makes this creamy and delicious. This dish can be reheated after cooking if you wanted to make ahead and just reheat in the microwave for your hectic weekday breakfast. Regardless of the size, this casserole takes about 45 minutes to bake in the oven.
I used provolone because I think it goes so well with mushrooms. You know, kind of like a pizza! Or a delicious lasagna with Italian sausage and provolone cheese with lots of mushrooms. So good!
I always buy the large packs of provolone from Sams Club. Here’s a link for provolone cheese at another store https://goto.walmart.com/c/2049504/568835/9383?veh=aff&sourceid=imp_000011112222333344&prodsku=651354299&u=https%3A%2F%2Fwww.walmart.com%2Fip%2FCastlewood-Sliced-Provolone-Cheese-8oz%2F651354299.
I can’t find it at my rural grocery store, but the larger stores will have it. It’s a creamy and delicious cheese.
Before you go to the recipe for this delicious breakfast casserole, here’s another casserole I have on the blog! https://the2spoons.com/italian-sausage-and-peppers-breakfast-casserole/.
Sausage and Mushroom Breakfast Casserole
Sausage and Hatch Green Chile Breakfast Casserole
Ingredients
- Cubed French bread to cover the bottom of your casserole dish
- butter for the bottom and sides of your dish
- 4 oz breakfast sausage
- 6 large to extra large eggs, beaten
- 1/2 tsp salt
- 1/4 tsp black pepper
- dash of onion powder (optional)
- dash of garlic powder (optional)
- 1 – 1/2 cups heavy cream
- 1/2 cup Hatch Green Chile, diced (I used chile that I roasted but you can use canned chile)
- 2 green onions, tops and bottoms thinly sliced
- 1 cup cheddar, colby or Jack grated
Instructions
- Preheat oven to 350 degrees. Butter your baking dish sides and bottom. Cube enough bread to completely cover the bottom of your dish.
- Cook the sausage until cooked through, but not browned. You want it to not be browned and crispy. When done, evenly distribute over the bread.
- Place the eggs in a bowl and whisk. To the eggs add the salt and pepper with a dash of onion powder and garlic powder if you're using. Add the heavy cream and combine. Add the green onions, the green chile and half of the cheese. Whisk to completely combine.
- Pour the egg mixture over the bread and sausage making sure everything is submerged in the liquid. Place in the oven for about 30 minutes or until a little firm, but still soft. You do not want to overcook this. You want a softer casserole opposed to one that is overcooked.
- After 30 minutes or your desired doneness, top with the additional cheese and put back into the oven to just melt. Enjoy!