Step 1 of 12
Sausage and Mushroom Egg Casserole
Preheat the oven to 350°F.
Step 2 of 12
Sausage and Mushroom Egg Casserole
Spray a 9x13-inch baking dish with nonstick cooking spray.
Step 3 of 12
Sausage and Mushroom Egg Casserole
Place two sheets of paper towels on a large plate, and set aside.
Step 4 of 12
Sausage and Mushroom Egg Casserole
Thinly slice the mushrooms.
Step 5 of 12
Sausage and Mushroom Egg Casserole
Set a large skillet over medium-high heat. Place the sausage in the skillet. Cook until browned, using a rubber spatula to break up the sausage into small pieces as it cooks, 5-7 minutes.
Step 6 of 12
Sausage and Mushroom Egg Casserole
Transfer the sausage to the paper towel-lined plate to drain.
Step 7 of 12
Sausage and Mushroom Egg Casserole
Add the butter to skillet (or use leftover oil from cooking sausage) and return to the heat. Once melted, add the mushrooms. Cook, stirring occasionally, until the mushrooms have shrunken and browned, 5-6 minutes.
Step 8 of 12
Sausage and Mushroom Egg Casserole
In a large mixing bowl, whisk together the eggs, milk, salt, and pepper. Add the sausage, mushrooms, and shredded cheese. Fold with a rubber spatula until evenly distributed.
PRO TIP Can't find pre-shredded cheese at the store? Place block cheese in a food processor for freshly-shredded cheese.
Step 9 of 12
Sausage and Mushroom Egg Casserole
Pour the mixture into the prepared casserole dish.
Step 10 of 12
Sausage and Mushroom Egg Casserole
Bake the casserole on middle rack of oven until it is golden brown and a toothpick inserted in the center comes out clean, 40-45 minutes.
Step 11 of 12
Sausage and Mushroom Egg Casserole
Check to see that casserole is done. Remove from oven or add time as needed.
Step 12 of 12
Sausage and Mushroom Egg Casserole
Allow casserole to cool for at least 10 minutes. Cut the casserole into squares, or simply spoon onto plates. Serve.
