Sausage Mushroom Egg Bake

unnamedGood egg bake” is often an oxymoron, but this recipe with sausage, mushrooms and roasted red peppers isn’t the usual tasteless mush served at potlucks across the Heartland. I found this recipe called “Patsy’s Egg Casserole” on the Midwest Living website when I was looking for brunch recipes to serve at my son Mitchell’s high school graduation open house a few years ago (a tradition unique to Minnesota, I hear). My mother, sister Susan, and a couple friends all made a pan or two of this and the bacon/asparagus variation, and every single dish was delicious! It’s truly a fool-proof recipethere were no differences in outcome between cooks. You could even say this is Judy easy! (For my sister Judy who doesn’t love cooking like I do…)

My trick to keep it from slipping into soggy, is to use french bread loaves instead of a sliced loaf of white bread. French bread is stiffer, and the fact that it has more crust helps too. The other reason I love this recipe, is that there’s no butter in it. Not that I have anything against butter—it’s often a staple ingredient in my recipes!—but I’ve had so many egg bakes that were positively swimming in melted butter, and that’s just diary overkill. 

Just made this recipe for a birthday brunch for my daughter-in-law Jessica, and we all remembered how much we liked it, so I thought it was about time to post this breakfast, brunch, or brinner winner. My husband loves it so much, that the first words out of his mouth this morning were, “Is there anymore of that egg bake left?” Good morning to you too, sweetheart.

Serves 6-8

1 pound uncooked Italian sausage or ground pork
2 cups (8 ounces) fresh cremini or button mushrooms, rinsed and sliced
1 (8 ounce) jar roasted red peppers, drained and chopped
8 cups cubed French bread
2-3 cups shredded cheddar cheese
8 eggs
3 cups milk
1½ teaspoons dry mustard
½ teaspoon salt
¼ teaspoon cayenne pepper

Lightly coat a 9″x13″ baking dish with cooking spray. Set aside. In a large skillet, cook sausage and mushrooms on high until sausage is no longer pink. Drain off fat and extra moisture. Stir red peppers into mix and set aside. Place half of the bread cubes in prepared baking dish. Top with half of the sausage mixture, and half of the cheese. Repeat with remaining bread, sausage mixture, and cheese.

In a large mixing bowl, beat eggs with whisk attachment. Slowly pour in milk and whisk again. Sprinkle dry mustard, salt, and cayenne over eggs and milk, and beat one last time to combine. Carefully pour egg mixture over the layered bread mixture in dish. Gently press down the bread using the back of a large serving spoon to get it to absorb some of the egg and milk. Cover and chill for at least 2 hours or up to 24. (NOTE: The beauty of this recipe is that you can make it ahead! I love to make this the night before serving. Quick and easy party the next day…)

Preheat oven to 325° Fahrenheit. Bake uncovered for 50-60 minutes, or until skewer inserted in center comes out clean. Let stand for 10 minutes before serving.


Prepare as above, except replace sausage with 8 strips of crisp-cooked bacon. Cool bacon, and crumble or chop. Replace mushrooms with one bundle of fresh asparagus. Cut asparagus into bit-sized pieces (snapping off tough ends), and drop into salted boiling water for 1-2 minutes. Drain asparagus, then toss in bowl with bacon and chopped roasted red peppers. Use 2-3 cups shredded Swiss cheese instead of cheddar cheese.

Cream of Mushroom Soup

FullSizeRender-1Campbell’s Cream of Mushroom has NOTHING on this savory made-from-scratch soup by Ina Garten (Barefoot Contessa), posted on in 2006. I’ve been making this soup for a few years, usually to serve to company in the fall or winter. The intense mushroom flavor comes from making a vegetable stock with the mushroom stems, and adding that to the mushroom cap roux. (There’s that word again, Tom! Roux just means adding flour to butter to make a paste, which thickens cream sauces and soups.) Everyone who’s slurped this soup has absolutely raved about it, including my new bosses we recently hosted. Hey, that’s one way to stay employed—dazzle ’em with butter and cream in dishes like this one!

Here’s a budget tip: I’ve found Trader Joe’s has the best price on all of the mushrooms needed for this recipe. Some of them were about $2 per 8-ounce package, a huge cost savings over Cub foods, where they are often $4-5 per 8-ounce package. TJ’s also consistently has all of these mushrooms on hand. I’ve been to other grocery stores that only carry the shiitake mushrooms seasonally, and they do add a nice nutty nuance so are worth the search. One disclaimer: Those not mushroom fans will find there’s no subtlety of flavor here, so best to avoid this recipe. But the rest of you will love this soup as a side or main dish, with a crusty slice of warm, buttered, baguette. Mmmmmmmmmm…

Serves 8-10

8 ounces fresh shiitake mushrooms
8 ounces fresh button mushrooms (these are the ones that are often just called “mushrooms” on the package…)
8 ounces fresh cremini mushrooms (aka: baby bella)
1 tablespoon olive oil
½ cup plus 1 tablespoon butter, divided
1 large yellow onion, chopped
3-4 carrots, chopped
1½ teaspoon dried thyme, divided
2½ teaspoons salt
1½ teaspoons coarse ground black pepper
2 cups chopped leeks (about 2)*
¼ cup all-purpose flour, or Namaste gluten-free flour blend
1 cup chicken broth
2 cups half-and-half
¼ cup minced fresh flat leaf parsley, or 1 tablespoon dried.

Clean the mushrooms by wiping them with a dry paper towel. Do not rinse in water. Separate the stems, trim off bad parts, and coarsely chop them. Slice the mushroom caps, and cut larger caps in half so pieces are bite-sized. Set caps aside.

To make the mushroom stock, heat the olive oil and 1 tablespoon butter in large pot or Dutch oven. Add chopped mushroom stems, onion, carrots, 1 teaspoons thyme, salt, and pepper and cook over low heat for 10-15 minutes, or until vegetables are soft. Add 5 cups water, then bring to a boil. Reduce heat to low, and simmer for 30 minutes. Strain, reserving liquid. There should be about 4 cups of stock. If not, add water to 4 cups.

Heat the remaining ½ cup butter in the pot and add leeks. Cook over low heat for 15-20 minutes, or until leeks are soft and begin to brown. Add the sliced mushroom caps and cook for 10 minutes, or until tender and browned. Sprinkle the flour or Namaste gluten-free blend over the mushrooms, stir, and cook for 1 minute more. Add the chicken broth and stir to remove bits from bottom of pot, and cook for an additional 1 minute. Add the mushroom stock and remaining 1/2 teaspoon thyme, and bring to a boil. Reduce heat and simmer for 15 minutes. Stir in the half-and-half and parsley, and season with salt and pepper to taste. Heat on low (do not boil) and serve.

*NOTE: Leeks often are full of sand and grit, so it’s best to chop them, then soak them in a bowl of cold water. The sand will sink to the bottom, and the leeks will float on top. Scoop them out of the water, and drain in colander.