Sausage & Mushroom Breakfast Casserole
Culinary Genie
8 servings
30 minutes
1½ hours
388
American
Breakfast, Brunch & Eggs
A classic egg bake perfect for Sunday brunch, holiday breakfasts or anytime. Sausage and mushrooms sautéed with Culinary Genie Salt-Free Peppery Sage Seasoning Blend and combined with bread cubes, Cheddar cheese and a savory egg mixture with Culinary Genie Salt-Free Umami Mushroom Seasoning Blend. Can easily be made gluten-free.
Ingredients
6 large eggs
1½ cups whole milk
½ cup cottage cheese
1 tablespoon Salt-Free Umami Mushroom Seasoning Blend
1 tablespoon no salt added stoneground mustard
¼ teaspoon Himalayan pink salt, optional, divided
6 cups dried bread cubes of choice
¾ pound ground pork or turkey
1½ cups chopped fresh portobello mushrooms
2 teaspoons Salt-Free Peppery Sage Seasoning Blend
2 cups shredded Cheddar cheese
Directions
Preheat oven to 375°F. Grease a 9x9-inch baking pan; set aside.
In a large bowl, whisk together eggs, milk, cottage cheese, Salt-Free Umami Mushroom Seasoning Blend, mustard and ⅛ teaspoon salt, if desired, until well combined.
Stir in dried bread cubes. Toss to coat well. Let stand 30 minutes, stirring occasionally, or until liquid is absorbed by bread.
Meanwhile, in a large skillet over medium-high heat. Combine pork, mushrooms, Salt-Free Peppery Sage Seasoning Blend and remaining ⅛ teaspoon salt, if desired. Cook and crumble until no longer pink. Drain off drippings. Let cool slightly.
Add cooled pork mixture and 1 cup Cheddar cheese to bowl with bread. Toss to combine. Transfer to greased pan.
Bake 50-55 minutes or until knife inserted in center comes out clean. Remove from oven and allow to cool 5-10 minutes before serving.