Nineties Breakfast Dish
A hearty, cheesy breakfast casserole with savory sausage, mushrooms, onions, and a rich egg mixture, perfect for weekend brunch or family gatherings.
Ingredients
- 1 Tbsp. corn oil margarine ⓘ
- 1/2 lb. fresh mushrooms, sliced ⓘ
- 2 c. thinly sliced onion ⓘ
- seasoned pepper to taste ⓘ
- 1 lb. mild Italian sausage ⓘ
- 12 slices wheat bread, crusts removed ⓘ
- 2 c. grated reduced-fat Cheddar cheese ⓘ
- 1 c. liquid egg substitute ⓘ
- 1 1/2 c. skim milk ⓘ
- 1 c. buttermilk ⓘ
- 1 Tbsp. Dijon mustard ⓘ
- 1 tsp. dry mustard ⓘ
- 1 tsp. nutmeg
- 1/2 tsp. salt ⓘ
- 1/4 c. chopped fresh parsley ⓘ
- 1/2 tsp. paprika ⓘ
Instructions
- In a large skillet, melt margarine and brown mushrooms and onions for 6 to 8 minutes until tender.
- Stir in seasoned pepper; remove mixture from pan and set aside.
- In the same pan, simmer sausage in 1/2 cup water, covered, for 10 to 12 minutes.
- Drain water from the sausage.
- Slice sausage into 1/4-inch slices and brown slightly.
- Drain fat and place sausage on paper towels.
- Spray a 13 x 9-inch (3-quart) baking dish with nonstick vegetable spray.
- Layer half the bread slices in the dish.
- Spread half the mushroom mixture over the bread.
- Add half the sausage slices and sprinkle with half the grated Cheddar cheese.
- Repeat the layers with remaining bread, mushroom mixture, sausage, and cheese.
- In a bowl, whisk together liquid egg substitute, skim milk, buttermilk, Dijon mustard, dry mustard, nutmeg, salt, and chopped parsley.
- Pour the egg mixture evenly over the layered ingredients in the dish.
- Sprinkle with paprika.
- Bake in a preheated oven at 350°F (175°C) for about 30 minutes until golden and set.
Nutrition & Diet Analysis (per serving)
901
kcal
45% DV
Protein
Fat
Carbs
* % Daily Values based on a 2,000 calorie diet (FDA 2020).