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Sausage and Mushroom Breakfast Casserole Recipe


Sausage and Mushroom Breakfast Casserole Recipe

Sausage and Mushroom Breakfast Casserole Recipe

Photo (c) John Mitzewich
Sausage and mushrooms combine to make a great, hearty breakfast casserole recipe -- perfect for when you need to feed a larger group, but don't want to mess around trying to cook eggs to order. This cheesy breakfast casserole recipe is great hot, but can also be served room temperature on a brunch buffet.

Makes 8 Portions of Sausage and Mushroom Breakfast Casserole

Prep Time: 30 minutes

Cook Time: 1 hour

Total Time: 1 hour, 30 minutes


  • 1 tbsp butter, softened
  • 1 lb sweet Italian sausage (or sausage of your choice), casing removed
  • 1 large red bell pepper, diced
  • 2 tbsp olive oil
  • 1 lb sliced mushrooms
  • 12 eggs, beaten
  • 1 cup cottage cheese, drained
  • 1 cup shredded cheddar cheese
  • 1 cup shredded Jack cheese
  • 1 tsp salt
  • fresh ground black pepper to taste
  • 1/4 cup Parmesan cheese


Grease a 13 x9 baking dish with the softened butter.

In a skillet over medium heat, brown sausage with the diced peppers in the olive oil. As the sausage cooks, break it into small pieces with a spatula or wooden spoon. When browned, use a slotted spoon to transfer the sausage and peppers into the baking dish.

Pour off any excess grease from the pan, leaving only enough (about 2 tbsp) to cook the mushrooms. More oil can be added if need be. Add mushrooms and a pinch of salt to the pan and cook over high heat until browned.

Add mushrooms to the baking dish. Combine eggs, cottage cheese, cheddar, Jack, salt, and freshly ground black pepper in a bowl and mix thoroughly. Pour over sausage and mushrooms and stir to combine. Top with Parmesan, and bake at 325 degrees F., for about 40-45 minutes, or until just set. Let rest at least 15 minutes before serving. May be served room temp.
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