Sausage & Mushroom Breakfast Casserole Recipe

Update Servings
  • 1 pound pork sausage (preferable sage flavor or spicy variety)
  • 1 teaspoon garlic powder
  • 6 cups sour dough or french bread cubes
  • 3 cans sliced mushrooms (8 ounce cans)
  • 4 green onions, sliced
  • 5 eggs
  • 2 cups milk
  • 8 ounces sour cream
  • 1/4 teaspoon pepper
In skillet cook sausage until no longer pink; drain fat and sprinkle with garlic powder. Add mushrooms and cook until tender.

Place bread cubes in greased 9x13 rectangular baking dish. Layer sausage mixture over bread. Top with cheese and green onion.

Combine eggs, milk, sour cream and pepper. Pour evenly over layers in casserole. Cover and refrigerate 2-24 hours.

Preheat oven to 325°. Bake, uncovered, 50-55 minutes or until knife inserted in center comes out clean. Let stand 10 minutes.

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