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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
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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

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