Breakfast Casserole w/ Turkey, Mushrooms and Tomatoes - The Cleveland Moms

This casserole could be used for breakfast, lunch or dinner.  You can also substitute the turkey for another meat or omit all together.  Switch out the mushrooms, tomatoes and cheese for other veggies/cheeses and you can make numerous variation of this easy meal. This is a huge hit in our household!


Breakfast Casserole w/Turkey, Mushrooms and Tomatoes



Olive-oil cooking spray

14 oz. spicy turkey sausage

¾ lb. mixed mushrooms (such as cremini, shiitake, and oyster)


Freshly ground pepper

1 small onion

8 slice bread (4 whole wheat, 4 hearty white)

5 oz. low-fat Jarlsberg cheese

eggs1 pt. grape tomatoes

5 large eggs

5 large egg whites

1½ c. low-fat milk


1) Coat a medium nonstick skillet with cooking spray and heat over medium heat. Add sausage to brown, break meat with a wooden spoon as it cooks for about 10 minutes. Transfer sausage to a plate with a slotted spoon and set plate aside Set aside.

2) Add mushrooms to skillet and cook over medium-high heat until they begin to brown, about 4 minutes, make sure to stir. Season with salt and pepper. Add onion, reduce heat to medium-low , stirring occasionally, until onion is soft and mushrooms are well browned, about 4 more minutes. Set mixture aside.

3) Preheat oven to 350 degrees. In a medium bowl, toss bread, cheese, tomatoes, sausage, and mushrooms and onions. Coat a 9- by 13-inch casserole dish with cooking spray and spread mixture in an even layer in dish. In a medium bowl, beat together eggs and egg whites. Whisk in milk and pour over bread mixture. Cover dish with aluminum foil and let casserole sit for 10 minutes. Press foil down gently to ensure top layer of bread cubes soaks up liquid.

4) Bake casserole for 35 minutes. Remove foil and bake 15 minutes more. Let rest for 15 minutes before serving.

Original recipe from Cheatsheet.

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