Sausage Egg Mushroom Casserole Recipe
User Reviews
5
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Prep Time
45 mins
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Cook Time
30 mins
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Total Time
1 hr 15 mins
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Servings
8 servings
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Calories
377 kcal
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Course
Breakfast
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Cuisine
North American
Sausage Egg Mushroom Casserole Recipe
Description
Sausage Egg Mushroom Casserole Recipe features a base of grated boiled potatoes and sweet potatoes cooked into a crisp hashbrown crust. On this foundation, browned breakfast sausage provides a rich, savory layer. The addition of sautéed mushrooms contributes earthiness, while softened red onion and wilted baby spinach add depth and mild sweetness. A mixture of twelve large eggs seasoned with salt and pepper binds the ingredients, producing a comforting, firm yet tender casserole once baked. The method focuses on developing a crispy potato crust and layering sautéed ingredients without disturbing the crust, ensuring textural contrast throughout.
The finished casserole offers a combination of crispy edges from the hashbrown crust with the warmth and softness of the egg custard and sautéed fillings. Its hearty components make it well-suited as a filling breakfast or brunch entrée, providing protein, vegetables, and carbohydrate in one dish.
Careful cooling and peeling of potatoes before grating helps achieve a better texture in the crust. Cooking the potatoes until tender but not falling apart is essential for maintaining structure. Layering ingredients gently preserves the crust's crispness. This dish can be served straight from the oven as a main course for a substantial meal.
Ingredients
- 1 large potato
- 1 medium sweet potato
- 1 tablespoon oil
- 1 tablespoon butter
- 1 lb breakfast sausage chopped
- 1 lb mushrooms sliced
- 1 small red onion sliced
- 10 ounces baby spinach
- 12 large egg
- 1 teaspoon salt sea salt
- ½ teaspoon black pepper
Instructions
- Place the potato and sweet potato into a pot and cover with water. Bring to a boil then reduce the heat and simmer until soft but not falling apart. Drain and set aside to cool, preferably in your fridge. When they're cold, peel and then grate them.
- Turn your oven to 350 degrees Fahrenheit. Heat the oil and butter in a large frying pan. Add the grated potatoes and cook, turning a few times, until there are lots of dark and crispy spots on the hashbrowns. Transfer them to a 9x11" casserole dish and press to create a crust.
- Add the sausage to the same pan you used for the potatoes. Cook until it is well browned, about 10 minutes. Transfer to the casserole dish.
- Add the mushrooms to the pan and cook until they are browned, about 10 mins. Add them to the casserole.
- Cook the onion until it is soft and golden, about 5 minutes. Add the spinach and let it wilt. Add both to the casserole and gently mix, being careful not to disturb the crust.
- Whisk the eggs in a large bowl with the salt and pepper. Pour the eggs over the casserole and carefully mix.
- Bake for 30 minutes, or until the casserole has set in the center.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8servings
Amount Per Serving
Calories 377 kcal
% Daily Value*
| Serving | 1 serving = ⅛ of the recipe | |
| Calories | 377kcal | 19% |
| Carbohydrates | 19g | 6% |
| Protein | 22g | 44% |
| Fat | 24g | 37% |
| Saturated Fat | 8g | 40% |
| Polyunsaturated Fat | 4g | 24% |
| Monounsaturated Fat | 10g | 50% |
| Trans Fat | 1g | 50% |
| Cholesterol | 323mg | 108% |
| Sodium | 808mg | 34% |
| Potassium | 933mg | 20% |
| Fiber | 3g | 12% |
| Sugar | 4g | 8% |
| Vitamin A | 7780IU | 156% |
| Vitamin C | 22mg | 24% |
| Calcium | 102mg | 10% |
| Iron | 4mg | 22% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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