Mushroom and Sausage Bake

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“Add ingredients that you have on hand--bacon, ham, scallions etc, this is just a guideline. You can use a pie dish instead of a 9x9 square dish, but beware that it's going to puff up and possibly get messy. I imagine you can use crescent dough instead of biscuits too if that's what you have on hand.”
1 dish

Ingredients Nutrition

  • 12 lb Bob Evans sausage, cooked and drained
  • 2 cups monterey jack cheese, shredded
  • 4 eggs, beaten
  • 14 cup milk, I use skim
  • 4 ounces canned mushrooms, drained
  • 14 teaspoon dry mustard
  • 14 teaspoon white pepper
  • 12 teaspoon salt, I like seasoned salt
  • 10 14 ounces Pillsbury Grands refrigerated buttermilk biscuits


  1. Brown sausage on stove. Drain grease, add mushrooms and set aside.
  2. Mix eggs, dry mustard, salt and pepper, cheese and milk in a bowl. Add sausage/mushroom mixture.
  3. Flatten biscuits in 9x9 square or round pie dish so they cover the entire bottom. Poke holes with fork in biscuit layer.
  4. Cover biscuits with sausage/egg mixture and spread out evenly.
  5. Bake at 350 degrees for 30-35 minutes.
  6. **I put the broiler on low at the end just to make sure the eggs are cooked through and to brown the top a bit. Freeze any leftovers and warm in the microwave for a quick weekday breakfast.

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