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Home » Recipes » Breakfast » Sausage Leek & Mushroom Breakfast Casserole {gluten free, dairy-free}

Sausage Leek & Mushroom Breakfast Casserole {gluten free, dairy-free}

By Taesha Butler January 18, 2018 (Updated December 13, 2022) 3 Comments

Servings8
Prep Time20 mins
Cook Time30 mins
Total Time50 mins
Jump to Recipe
5 from 2 votes

This Sausage Leek & Mushroom Breakfast Casserole is the perfect thing to make on a lazy Sunday morning with family and its an even better dish to make if you if you have a crowd to feed! Still better yet, make it Sunday night and enjoy the fruits of your labor all week when you reheat a slice for an easy peasy for breakfast!

Sausage Leek & Mushroom Breakfast Casserole collage of two images and text overlay in the middle

Sausage Leek & Mushroom Breakfast Casserole

Gosh, who doesn’t adore a good casserole? Layers of yummy goodness thrown together in one big’ ol dish and baked to perfection in a hot oven. The perfect “cook once, eat multiple times” kind of meal.

Yep, casseroles are my jam. The only way a casserole can get any better is when its one that is meant for breakfast….

Sausage Leek & Mushroom Breakfast Casserole ready in a big tray and served in a small white plate with a fork on the top

Recipe Tip

You can TOTALLY make your life so much easier and assemble it the night before! Just preheat the oven, throw it in and go back to enjoying your coffee and fuzzy robe on the couch while a totally satisfying and delicious breakfast cooks up.

Sausage Leek & Mushroom Breakfast Casserole ingredients with twelve eggs next to a pan with sausage

So let me lay it all out for you guys:

I go to work early. Like, real early sometimes. Like coffee-in-hand-kissing-a-still-sleeping-child-goodbye-before-I-leave kind of early. And I don’t function well before coffee (I mean, who does??)….so breakfast on those mornings can sometimes be a bit of a mess.

Not this week. This week, I was DETERMINED to have my act together!

It’s Sunday morning. Alice is quietly playing with her toys. My husband is off helping a friend. And it’s just me, my kitchen and the idea of a super-satisfying make-ahead breakfast for the week rolling around in my head, like this sausage leek & mushroom breakfast casserole. Let’s do this!

Holding Sausage Leek & Mushroom Breakfast Casserole in two hands and straight out of the oven

Canyon Bakehouse Bread

I peer in my fridge. Hmmm….where to start?  I spy a loaf of Canyon Bakehouse bread chilling next to a basket of mushrooms that desperately needed to be used up and a carton of fresh eggs a friend had gifted me. Oohhh. Inspiration was starting to form.

If you haven’t heard me sing my praises of Canyon Bakehouse bread before, allow me to fill you in!  My family and I rock a mostly gluten-free diet. Its just how we roll and what makes us feel great. However, most gluten-free bread tastes oddly close to recycled cardboard (I’m assuming) and kind of kills the whole point of eating bread.

Canynon Bakehouse bread right next to the Sausage Leek & Mushroom Breakfast Casserole

The only gluten free option?

But not Canyon Bakehouse bread! It literally is the only gluten free bread I have found that actually stays soft and yummy at room temperature, (perfect for those lunch box sandwiches). There is always a loaf of their 7-Grain bread chilling in my fridge or freezer, and their new Heritage line of bread is *amazing*. Seriously, love that bread.

Okay, so I had the bread, the eggs and mushrooms in hand. Ready to make this sausage leek & mushroom breakfast casserole. Now what? I scoped out my fridge again to see what else was in desperate need of being used up. After a little digging, I came up for air with some leeks, sausage and a killer idea…which became this recipe….

Other delicious recipes you are going to love…

  • Easy Chicken Broccoli Casserole
  • Spaghetti Squash Pizza Casserole
  • Ranch Chicken Spaghetti Squash Casserole
  • 10 Healthy Family Casserole Recipes (veggie-loaded)

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Sausage Leek & Mushroom Breakfast Casserole ready in a big tray and served in a small white plate with a fork on the top
Print Recipe
5 from 2 votes

Sausage Leek & Mushroom Breakfast Casserole

This Sausage Leek & Mushroom Breakfast Casserole is the perfect thing to make on a lazy Sunday morning with family and its an even better dish to make if you if you have a crowd to feed! Still better yet, make it Sunday night and enjoy the fruits of your labor all week when you reheat a slice for an easy peasy for breakfast!
Prep Time20 mins
Cook Time30 mins
Total Time50 mins
Course: Breakfast
Cuisine: American
Diet: Gluten Free, Vegetarian
Keyword: breakfast casserole recipe, healthy casserole for breakfast, sausage leek mushroom breakfast casserole
Servings: 8
Calories: 502kcal
Author: Taesha Butler

Ingredients 

  • 2 tablespoons avocado oil, coconut oil, or ghee + extra for greasing
  • 6 oz mushrooms, chopped
  • 1 medium leek, trimmed (just the white & pale green parts), washed well and chopped
  • 1 pound ground sausage
  • 2 cups Canyon Bakehouse gluten free bread (I used the 7 Grain), cut into 1/2 inch pieces
  • 10 eggs
  • 3/4 cup milk of choice
  • 1/2 teaspoon paprika
  • 1 teaspoon sea salt
  • 1/2 teaspoon dried thyme

Instructions 

  • Melt the 2 tablespoons of oil/ghee in a large skillet over medium heat.
  • When oil is hot, add mushrooms to the pan and sauté until mushrooms release their moisture (about 3-4 minutes). Add leeks to the skillet and cook for an additional 4-5 minutes. Once done cooking, scoop mushrooms and leeks out of skillet and set aside.
  • In the hot skillet, crumble the sausage and cook until no longer pink. Remove from heat, drain fat (if desired) and allow to slightly cool.
  • Combine bread pieces, leek/mushroom mixture, and cooked sausage in the bottom of a lightly greased 9 x 13-inch baking dish. Toss ingredients a few times to mix.
  • In a bowl, whisk together the eggs, milk, salt, paprika, and thyme. Pour the mixture over the bread the casserole.
  • When ready to cook, bake uncovered in a 375℉ oven for 30-35 minutes, or until eggs are set.
  • Enjoy warm. Store leftover in fridge for up to 4 days.

Notes

  • You can TOTALLY make your life so much easier and assemble it the night before! Just preheat the oven, throw it in and go back to enjoying your coffee and fuzzy robe on the couch while a totally satisfying and delicious breakfast cooks up.

Nutrition

Calories: 502kcal | Carbohydrates: 37g | Protein: 20g | Fat: 29g | Saturated Fat: 7g | Trans Fat: 1g | Cholesterol: 259mg | Sodium: 988mg | Potassium: 336mg | Fiber: 2g | Sugar: 7g | Vitamin A: 740IU | Vitamin C: 2mg | Calcium: 152mg | Iron: 2mg

The nutritional information is provided as an estimate only and may vary based on the product type, servings and other factors. If you are following a diet, please consult with a professional nutritionist or your doctor. Stay healthy!

Disclaimer: Thank you to Canyon Gluten Free Bakehouse for sponsoring this post! My promise to you, my readers, is to only promote content and products that I truly believe in and buy myself. All opinions stated in this post are my own.

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Filed Under: Breakfast, Meal Prep Tagged With: leeks, mushroom

Previous Post: « “Cheesy” Broccoli Soup {Paleo, Vegan option}
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    Leave a comment & rate this recipe Cancel reply

    Did you make this recipe? So good, right? It would mean the world to me if you left a comment and star rating so that more people can see how delicious veggie-loading can be. Plus, it helps me to see what recipes you are all loving so I can make more like them.

    Thanks for taking the time to share your feedback.

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    Comments

  1. Helena

    January 24, 2021 at 2:40 pm

    5 stars
    I can’t wait to start a day with a casserole like this! 🙂

    Reply
  2. Anne Tisdale

    March 25, 2021 at 6:12 pm

    You didn’t list how many eggs in your recipe.

    Reply
    • Taesha

      March 25, 2021 at 6:29 pm

      Thanks for catching that, Anne! We just updated the printable recipe card and that important ingredient got left off. Fixed now!

      Reply

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Hi! I'm Taesha! I help busy people fall in love with healthy eating with my simple, family-friendly, veggie-loaded recipes. I believe vegetables can and SHOULD be delicious. Here, let me show you how!

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