Wake up to Sun-kissed bliss with this Italian Sausage Breakfast Bake Casserole!
Made with a base of golden buttered bread sliced, then topped with a mixture of sizzling Italian sausage mingled with aromatic onions and earth mushrooms; then topped with bold and creamy sharp cheddar cheese, embraced with a velvety egg custard made with eggs, tangy Dijon mustard, chopped parsley, and nutmeg.
Each bite is a celebration:
- Fluffy bread soaking up the savory sausage and creamy custard.
- Spicy sausage dancing with sharp cheddar and earthy mushrooms.
- Dijon’s subtle mustardy sting cuts through the richness.
- Nutmeg’s warm comfort rounding out the symphony.
This casserole is more than just breakfast; it’s a:
- Lazy weekend dream: Prep the night before and wake up to ready-to-bake bliss.
- One-dish wonder: Perfect for feeding a crowd or enjoying all week long.
- Flavor chameleon: Swap in your favorite sausage, veggies, or cheese for endless variations.
So grab the ingredients, preheat your oven, and let the breakfast symphony begin! Your taste buds (and your sleep-in dreams) will thank you.
Bonus tip: Serve this casserole with a dollop of Greek yogurt for a tangy counterpoint, or drizzle with hot sauce for an extra kick.
I hope this description makes you as hungry as it made me write it! Enjoy your delicious breakfast bake!
Breakfast Bake
Ingredients
- 6-8 slices bread enough to cover 9x13 pan
- butter or margarine
- 1 1/2 pounds SWEET Italian sausage cut up (I slice it thin)
- 2 cups onions thinly sliced
- 2 cups mushrooms thinly sliced
- 1 pound sharp cheddar cheese, grated
- 5 eggs, beaten
- 2 1/2 cups milk
- 2 tbsp chopped parsley
- 3 tbsp Dijon mustard
- 1 tsp grated nutmeg
Method
- Butter bread slices and arrange in bottom of a 9x13 pan.
- Saute sausage and onions until meat is cooked.
- Add mushrooms and cook 3 to 4 minutes more.
- Drain off excess fat and spoon mixture over bread.
- Top with grated cheese.
- Combine eggs, milk, mustard, nutmeg, and parsley; pour over cheese.
- Cover and refigerate overnight (or up to 24 hours).
- Let stand at room temperature for 30 minutes and then;
- bake at 350 degrees for 1 hour. Let stand for five minutes before serving.
- Cut into squares to serve.
Kitchen Helper 2
