Sausage Mushroom Breakfast Casserole


Make this sausage mushroom breakfast casserole recipe from Alice Currah of See the full post at Kitchen Explorers.



  • 1 lb. of mild sausage
  • 1/2 onion chopped
  • 8 ozpackage of sliced mushrooms
  • 2 cups frozen tater tots
  • 6 slices white bread cubed in large pieces
  • 3 cups of grated extra-sharp Cheddar cheese
  • 8 eggs
  • 1 cup heavy cream
  • 1-1/2 cups of milk
  • 1 teaspoon Dijon mustard
  • 1/2 teaspoon salt
  • 1/2 teaspoon pepper
  • 1 tomato thinly sliced


  1. In a medium skillet, brown sausage, onion, and mushrooms until sausage is no longer pink.  Spray a 9×13 casserole dish with non-stick cooking spray.  Place the tater tots in the casserole dish followed by a layer of the bread cubes.  Add the sausage, onion, mushrooms over the bread and sprinkle an even layer of cheese.  In a medium bowl, whisk the eggs, cream, milk, mustard, salt and pepper.  Pour the egg mixture over the casserole. Layer the top of the casserole with sliced tomatoes. Cover with plastic wrap and refrigerate overnight. The next morning, remove the casserole from the refrigerator and preheat oven to 350 degrees F. When the oven is ready,remove the plastic wrap and bake casserole for 1 hour.
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