Sausage Mushroom Breakfast Casserole

I made a really delicious breakfast casserole this morning. Our picky eaters are out of town, so we are able to eat mushrooms and onions again. Let the rejoicing begin!

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Ingredients:

  • 1/2 of an 8 inch round onion focaccia bread
  • 5 large eggs
  • 1.5 cups of milk
  • 1/2 tablespoon ground mustard
  • 1 tablespoon Italian herb mix (mine has oregano, thyme, sage, rosemary, and marjoram)
  • salt and pepper to taste (mine was light on salt and heavier on pepper)
  • 1 long piece of beef sausage (from those that come 2 to a package)
  • 4 ounces of sliced baby bella mushrooms
  • a few dashes of parmesan cheese
  • 1 cup or so of shredded cheese, this time I used a Colby jack/Monterary jack, next time I’m trying feta

Instructions:

  1. Pre-heat oven to 350 degrees. Spray an 8×8 in casserole with your favorite oil.
  2. Whisk eggs, mustard, and milk in a bowl.
  3. Cut foccacia into 1 inch chunks and place in bottom of casserole.
  4. Pour egg mixture over it and set it aside.
  5. Slice mushrooms, not too thin, into 1/2 inch or so sized pieces.
  6. Cook mushrooms with the Italian Herb Mix and salt and pepper until they are nice and yummy.
  7. Slice the sausage while the mushrooms cook, then when the mushrooms are just about done, add the sausage to the pan and cook for a few more minutes.
  8. Pour the mushroom-sausage mix into the casserole, giving it a bit of a stir to incorporate the mushrooms and sausage a bit into the bready goodness.
  9. Sprinkle the parmesan cheese on first, then the shredded cheese.
  10. Bake for about 35-40 minutes. Let sit for about 10 minutes before cutting into it.

 

It was delicious! πŸ™‚

 

 

 

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