Spring just demands some good breakfast casserole recipes. Easter and Mother’s Day are two holidays that usually involve a brunch spread, and there are plenty of bridal and baby showers in the spring as well! Breakfast casseroles are so easy and always a crowd-pleaser.
Our sweet little Juliette will be baptized in June and you better believe that I’ll be making this casserole again! Mushrooms, Swiss cheese, and sausage are such a great combination with the fluffy eggs and shredded potatoes. Everything you could want in a casserole!
This casserole is easy to make ahead and simply reheat before serving. And with minimal prep time it’s a great option to feed a crowd!
Sausage, Mushroom, and Swiss Breakfast Casserole
Cuisine: Breakfast
Prep time:
Cook time:
Total time:
Serves: 8-10 servings
Ingredients
- 1 lb. pork sausage
- 8 oz. mushrooms, chopped
- 18 eggs
- ¾ cup milk
- ¼ tsp. freshly ground black pepper
- ½ tsp. salt
- ½ tsp. garlic powder
- ½ tsp. onion powder
- 1½ cups shredded Swiss cheese
- 3 cups frozen shredded hash browns (not thawed)
Instructions
- Preheat oven to 350 degrees Fahrenheit.
- Brown the pork sausage in a skillet, breaking into pieces as it cook. Add mushrooms and cook until they are tender and release their moisture. Set aside to cool.
- In a large bowl, whisk together eggs, milk, pepper, salt, garlic powder, and onion powder. Add cheese, hash browns, and cooked sausage and mushrooms and mix to combine.
- Spray a baking dish with nonstick cooking spray. 8 x 12 or 9 x 13 are great size options.
- Pour the egg mixture into the casserole dish.
- Bake for 50-55 minutes until the center is set.
- Let cool for 10 minutes before serving. Enjoy!
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