Egg- Mushroom Kielbasa Bake

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Egg- Mushroom Kielbasa Bake

Yield: 8 servings

Prep Time: 25 min + overnight in the fridge

Cook Time: 60 min

Prepare the night before, refrigerate overnight, and bake the morning of serving- easy!


3 tablespoons salted butter, softened
12 slices white bread
1/2 cup (1 stick) butter, softened
8-ounces sliced fresh mushrooms
2 cups thinly sliced sweet onions
1 1/2 pounds Kielbasa sausage, sliced into bite-sized pieces
1 pound grated cheddar cheese (Mexican shredded blend is good for this)
5 large eggs
2 1/2 cups milk
1 tablespoon Dijon mustard
1 teaspoon dry mustard
1 teaspoon ground nutmeg
salt and pepper
2 tablespoons finely chopped fresh parsley


1. The night before: Butter the bread slices on one side and set aside. In a large skillet, melt the butter and saute the mushroom and onions over medium heat until lightly browned and tender. In a greased 11x17-inch shallow casserole dish, layer half the bread, mushroom mixture, kielbasa and cheese. Repeat the layers, ending with cheese. In a medium mixing bowl, whisk together eggs, milk, mustards, nutmeg and a sprinkle of salt and pepper. Pour over the casserole; cover and refrigerate.

2. The morning of: Preheat oven to 350 degrees F. Let casserole sit at room temperature for 15 minutes. When ready to bake, sprinkle parsley over the top of the casserole and bake for one hour, or until bubbly.


*If you don't wish to use kielbasa, you can substitute a mild Italian sausage. Cook and cut into bite-sized pieces. The kielbasa is already pre-cooked, so you don't have to cook it before adding it to the casserole.
*If you don't have an 11x17-inch casserole dish, improvise by using a couple of smaller sized dishes.

Source: (via my good friend Libbie)

Leave a Comment

4 Responses to “Egg- Mushroom Kielbasa Bake”

  1. 1

    Charles Thompson — December 25, 2009 @ 4:11 PM

    We ate this this morning, Christmas morning, and it was delicious! I prepared it last night then baked it this morning while we were opening gifts. Great dish!

  2. 2

    Sinful Southern Swee — December 27, 2009 @ 5:08 AM

    I can’t wait to try this. Great spin on the normal sausage/egg casseroles. Thanks for all the fabulous recipes!

  3. 3

    lisa spell — November 29, 2012 @ 8:20 PM

    i had a question about the 12 slices of white bread? i do not toast this bread at all before putting butter on it? how does this bread with the butter on it turn out in the casserole? is it soggy? or baked tasting ? i am just worried about how it will taste with just white bread with butter inside that casserole? please let me know . thanks

  4. 4

    Lori Lange — November 30, 2012 @ 10:58 AM

    no, definitely not soggy- it just bakes in.