Mushroom Breakfast Casserole Recipe | PBS Food

Mushroom Breakfast Casserole

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


Yield: 8-12


  • 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.
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