Mushroom Breakfast Casserole | Kitchen Explorers | PBS Food

Mushroom Breakfast Casserole


One of the best benefits of growing up in a large family is getting to spend the holidays together with aunts, uncles, and cousins. There is something so special and unique about cousins spending a weekend together just enjoying one another doing nothing, something, and everything. I grew up in a family like this and even now into adulthood when my cousins get together it’s just like it was when we were young.

Cousins are a special gift that comes with a unique relationship. The nuances of sibling dynamics are often not there, and the bond is much stronger than friends. Cousins are the best of both worlds. My kids are fortunate enough to have 21 cousins, 14 that live locally, to always look forward to spending time with over the holidays. Hosting them is a treat for me; I especially love spending time with my young nieces who seem to have a knack for waking up before everyone else and finding their way to the kitchen to volunteer for anything I may be cooking that morning (another great benefit).

My 8 year old niece Aimee is always a willing volunteer to help stir, break eggs, and watch over anything that may need an extra eye to monitor. With her family staying with us this weekend we made this wonderful vegetarian breakfast casserole to feed everyone. I made the coffee while she cracked the eggs.

This casserole is all about the mushrooms, which sometimes takes a back seat to other ingredients when it can easily be the star of any dish. Made with whatever type of cheese you have on hand this savory casserole is love at first bite.

If you’re hosting friends and family during the holidays this casserole is the perfect way to greet your guests when they wake up. And if you find yourself with little eager helpers, like Aimee, those memories of you spending time together are memories that will stay with both of you forever.

Mushroom Breakfast Casserole

A delicious warm savory mushroom breakfast casserole made to be a vegetarian breakfast option.



  • 2 tablespoons vegetable oil
  • 1 medium onion, chopped
  • 16 ounces sliced mushrooms
  • 8 slices white bread, cubed in large pieces
  • 8 eggs
  • 1 cup heavy cream
  • 1 cup of milk
  • 1 teaspoon Dijon mustard
  • 1 teaspoon salt
  • 1/2 teaspoon pepper
  • ½ teaspoon thyme
  • 3 cups of shredded cheese (cheddar, Swiss, Monterey Jack, Gruyere)


  1. Preheat the oven to 350 degrees.
  2. Add the oil to a medium skillet and sauté the onion for 5 minutes until soft. Stir in the mushrooms and cook for an additional 5 minutes. Season with salt and pepper.
  3. Spray a 9×13 casserole dish with non-stick cooking spray. Spread the bread in an even layer in the dish followed by the mushrooms and onions.
  4. In a large bowl, whisk the eggs, cream milk, mustard, salt, pepper, and thyme. Mix in the cheese.
  5. Pour the egg mixture over the bread and mushrooms.
  6. Bake the casserole for 40-50 minutes until nice and golden brown. The center of the casserole should not be jiggly.

Yield: 8-12

Alice-Currah-169x215Alice Currah is the publisher of popular food blog, Savory Sweet Life. Her approachable everyday recipes are accompanied by beautiful step by step photos and have been featured online at Martha Stewart, Real Simple, The Pioneer Woman, Epicurious, Bon Appetit, Saveur, iVillage and many more. In March 2010, featured Alice as one of “Eight of the Very Best Food Bloggers.” You can find her on Twitter, Instagram, or Facebook.

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