Mushroom Breakfast Casserole

Mushroom Breakfast Casserole

We are suggesting our Sage & Walnut Pain Au  Levain, but just about any of our fresh loafs  would be delightful in this delicious, savory, casserole for Christmas morning!



Mushroom Breakfast casserole

  • Prep Time: 15 min(s)
  • Cook Time: 45 min(s)
  • Total Time: 60 min(s)
  • Servings: 8-12


2 tablespoons olive oil

1 medium onion, chopped

16 ounces sliced mushrooms

8 slices Sage & Walnut Pain Au Levain

8 eggs

1 cup heavy cream

1 cup of milk

1 teaspoon Dijon mustard

1 teaspoon salt

1/2 teaspoon pepper

½ teaspoon thyme

3 cups of shredded cheese (cheddar, Swiss, Monterey Jack, Gruyere)


Preheat the oven to 350 degrees.

Add the oil to a medium skillet and sauté the onion for 5 minutes until soft. Stir in the mushrooms and cook for an additional 5 minutes. Season with salt and pepper.

Spray a 9×13 casserole dish with non-stick cooking spray. Spread the bread in an even layer in the dish followed by the mushrooms and onions.

In a large bowl, whisk the eggs, cream milk, mustard, salt, pepper, and thyme. Mix in the cheese.

Pour the egg mixture over the bread and mushrooms.

Bake the casserole for 40-50 minutes until nice and golden brown. The center of the casserole should not be jiggly.

 Courtesy of PBS

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