Best Phyllo Mushroom And Sausage Breakfast Casserole Recipes

PHYLLO SAUSAGE EGG BAKE

Steps:

• In a large skillet, melt 1 tablespoons butter over medium heat. Sauté red pepper, onion and mushrooms until tender.
• Remove from skillet and set aside.
• In the same skillet, brown sausage until cooked through and no longer pink.
• Drain and return mushroom mixture to skillet.
• In a medium bowl, beat eggs well.
• Stir into the mushroom/sausage mixture; cook and stir over medium heat until eggs are set, about 5-6 minutes.
• Add Monterey Jack cheese; remove from heat and let cool for 20-30 minutes.
• In another medium bowl, combine broccoli, ricotta cheese and parsley.
• NOTE:.
• If you're going to freeze this dish, do not thaw the broccoli.
• Unroll phyllo sheets and cover with plastic wrap and damp paper towel.
• Place 1 sheet in a 13x9-inch glass baking dish, folding to fit.
• Brush with melted butter.
• Add four additional phyllo sheets, brushing each with butter.
• Spread half of mushroom/sausage mixture over dough.
• Layer and brush with butter five more sheets phyllo dough.
• Spread with all of broccoli/ricotta mixture.
• Layer and brush with butter five more sheets phyllo dough.
• Top with remaining mushroom/sausage mixture.
• Layer remaining five phyllo sheets on top, brushing each with butter.
• Score top of phyllo dough in a diamond shape.
• Cover tightly and refrigerate for 2 to 24 hours or wrap well, and freeze up to 3 months.
• IF REFRIGERATED, uncover and bake at 350ºF for 50 to 60 minutes or until puffed and golden brown.
• IF FROZEN, thaw overnight in refrigerator, then bake uncovered at 350ºF for 60-75 minutes until puffed and golden brown.

SAUSAGE & MUSHROOM BREAKFAST CASSEROLE

Steps:

• In skillet cook sausage until no longer pink;drain off excess fat.
• Add mushrooms, cook until tender.
• Place bread cubes in a greased 3-quart rectangular baking dish.
• Layer sausage mixture over bread.
• Top with cheese and Green OnionSTEP 2 ANOTHER VERSION!
• Combine eggs, milk, sour cream and pepper; pour evenly over layers in casserole.
• Cover and refrigerate 2 to 24 hrs!
• Preheat oven to 325Bake uncovered 50-55 minutes or until knife inserted near center comes out clean.
• Let stand 10 minutes before serving.

BREAKFAST SAUSAGE CASSEROLE

Steps:

• Heat a large skillet over medium-high heat; cook and stir the sausage in the hot skillet until crumbly, evenly browned, and no longer pink. Drain and discard any excess grease. Grease a 9x13 inch baking dish. Spread the bread cubes into the prepared dish; sprinkle the browned sausage and Cheddar cheese overtop.
• Beat the eggs in a mixing bowl until smooth; add the salt, mustard powder, and 2 cups of milk and whisk until evenly blended. Pour the egg mixture over the bread cubes. Cover and refrigerate overnight.
• Preheat an oven to 300 degrees F (150 degrees C). Whisk together the cream of mushroom soup and 1/2 cup milk; pour over the casserole.
• Bake in the preheated oven until firm and golden brown, about 1 1/2 hours.

SAUSAGE-MUSHROOM BREAKFAST CASSEROLE

Steps:

• The night before baking, prepare the casserole and the next morning prepare the topping and bake.
• Place torn bread in 9x13 baking dish. Top bread with browned and drained sausage and mushrooms. Sprinkle shredded cheese over the sausage and bread.
• Mix 2 cups milk, eggs, and mustard. Pour egg mixture over the cheese and sausage.
• Refrigerate overnight.
• Before baking, preheat the oven to 350 degrees. Mix the 10 3/4 oz can of cream of mushroom soup with 1/2 cup milk and pour over the casserole before baking.
• Bake 1 to 1-1/2 hours in 350 degree oven.

PHYLLO EGG BREAKFAST TORTA

Steps:

• In 10-inch nonstick skillet, cook sausage over medium-high heat 6 to 8 minutes or until no longer pink. Remove sausage to medium bowl. Reserve 1 tablespoon liquid in skillet. Reduce heat to medium. Add bell pepper and onion to skillet; cook 5 to 7 minutes, stirring occasionally, until tender. Remove from skillet; add to sausage in bowl.
• In another medium bowl, beat eggs and pepper with wire whisk. Add to skillet; cook and stir over medium heat 3 to 5 minutes or until eggs are set.
• Spray 13x9-inch (3-quart) baking dish with cooking spray. Unroll phyllo sheets; cover with plastic wrap and damp paper towel. Place 1 phyllo sheet in baking dish; brush with melted butter. Repeat 9 times.
• Spread half of sausage mixture over phyllo. Layer and brush with butter 10 more phyllo sheets. Sprinkle evenly with cooked eggs, Swiss cheese, spinach and basil. Layer and brush with butter 5 more phyllo sheets.
• Top with remaining sausage mixture. Sprinkle with Parmesan cheese. Layer and brush with butter remaining 5 phyllo sheets.
• Cover tightly; refrigerate 2 to 24 hours. Heat oven to 350°F. Uncover; bake 45 to 55 minutes or until top is golden brown. If desired, garnish with additional chopped fresh basil before serving.

SAUSAGE-RICE PHYLLO CASSEROLE

Steps:

• In a 6-qt. stockpot, cook sausage over medium heat until no longer pink, 6-8 minutes, breaking into crumbles. Remove with a slotted spoon; drain on paper towels. Add garlic, basil and oregano to skillet; cook and stir 30 seconds. Add chardonnay, stirring to loosen browned bits from pan. Cook until liquid is almost evaporated, 1-2 minutes., Stir in tomatoes, carrot, tomato paste, bay leaf, salt, garlic powder, paprika and sausage. Bring to a boil. Reduce heat; simmer, covered, 20 minutes. Cool. Discard bay leaf., Preheat oven to 350°. Stir peas into sausage mixture. In a small bowl, combine rice, green onions and parsley. In a greased 13x9-in. baking dish, layer half the rice mixture, 1/2 cup Parmesan cheese, 1/4 cup Romano cheese, sausage mixture, 1/2 cup Parmesan cheese and 1/4 cup Romano cheese. Top with remaining rice and cheeses. , Unroll phyllo dough. Layer 5 sheets of phyllo on top of filling, brushing each with oil. Brush remaining 5 phyllo sheets with oil, crumple gently and place on top of casserole. , Bake until golden and crisp, 35-40 minutes. Let stand 5 minutes before serving. To Make Ahead: Recipe may be made a day in advance. After assembling casserole, cover and refrigerate. Remove from the refrigerator 30 minutes before baking. Bake as directed.