Sausage Mushroom Egg Casserole Recipe

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This egg bake will be one of the best you'll ever eat. The creamy soup adds a depth of flavor even the kids will love.
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  • 1 cream of mushroom soup
  • 1 mushrooms
  • 1 1/2 ground sausage
  • 2 1/2 seasoned stuffing mix
  • 4 eggs
  • 3 milk - divided
  • 3/4 dry mustard
  • 1/2 salt
  • 1/4 pepper
  • 2 Cheddar cheese - shredded, divided
Container: 9x13 baking dish
  • In a large skillet, brown the sausage. Drain and set aside.
  • Place croutons on bottom of greased 9x13 baking dish. Top with 1 1/2 cups of cheese and sausage.
  • Beat eggs with 2 1/2 cups milk (reserved 1/2 cup will be used for soup mixture) and seasonings, pour into baking dish. Cover and refrigerate overnight.
  • The next day, preheat oven to 350 degrees.
  • Combine soup with 1/2 cup milk. Pour over egg mixture. Sprinkle mushrooms and remaining 1/2 cup of cheese on top.
  • Bake 1 1/2 hours.
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Sausage Mushroom Egg Casserole Recipe Reviews

sausage mushroom egg casserole

Average of 5.00 out of 5 stars
Rating of 5 out of 5.0 stars
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PorkChop User
Rating of 5 out of 5.0 stars
Reviewed By
"This is a cross between biscuits and gravy and egg bake. Quick to throw together and have ready to bake up in the morning. Even your kids will love it."
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