Egg- Mushroom Kielbasa Bake

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This is one of my all-time favorite breakfast casserole recipes:  Egg-Mushroom Kielbasa Bake

Egg- Mushroom Kielbasa Bake

Anyone having a million relatives staying out your house over the holidays?  It’s tough to figure out meals when there are so many people running around, so it’s nice to be able to assemble ahead and serve.  This is a make-ahead breakfast casserole recipe.  You (or other willing people who are meandering around your kitchen) prepare this the night before and then refrigerate overnight.  The first one up in the morning, pops it into the oven, and then breakfast for the whole house is ready in one hour.

Egg- Mushroom Kielbasa Bake Recipe

Yes, it comes out of the oven looking as gorgeous as you see here.  My friend Libbie has served this Kielbasa Bake at a few holiday cookie decorating brunch parties she’s hosted, and it’s always a big hit.  She passed along the recipe to me (because I totally demanded it!)

Egg- Mushroom Kielbasa Bake #Recipe

This recipe is a major keeper.  Try it out on your relatives over the holidays, and let me know what you think!

Egg- Mushroom Kielbasa Bake

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

Yield: 8 servings

Prep Time: 25 min + overnight in the fridge

Cook Time: 60 min


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)

More breakfast casserole recipes you may enjoy:
Avocado Breakfast Casserole by Dine & Dish
Buffet Breakfast Casserole by RecipeGirl
Broccoli- Cheese Breakfast Casserole by Kalyn’s Kitchen
5 Overnight Breakfast Casserole Recipes by Parade
Gluten-Free Breakfast Casserole by Iowa Girl Eats

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Lori Lange of Recipe Girl

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  • Martha Miller-Cox wrote:

    I have a silly question. Is there anything I can substitute the bread for? I’m diabetic & can’t have bread but the recipe looks so so yummy I so want to try it. Thanks

    • Lori Lange wrote:

      I’m not sure!

  • Stephanie wrote:

    I’m having a hard time finding an 11×17 baking dish. Do you know where I could find one? I would prefer to use the one baking dish, but I saw your note about using two smaller ones. What sizes do you recommend?

    • Lori Lange wrote:

      You could probably use two 8×8 pans… I guess you’d look for the 11×17 anywhere they sell pyrex.

  • Angelina wrote:

    Hmmm, any nutritional info (per serving) for this dish?

    • Lori Lange wrote:

      I don’t have nutritional info for this one, but there are formulas online for figuring that out if you want to take the time to do so…

  • Renee M wrote:

    Do you cook the kielbasa ahead of time at all?  Saute it – or just slice and put it in?

    • Lori Lange wrote:

      Kielbasa is already pre-cooked. So, no you do not have to saute it.

  • Lori wrote:

    When using the 11×7 sheet pan, is that just a single layer with the 12 slices of bread? Also, is the bread put down butter side up or down? Thank you!

    • Lori Lange wrote:

      It’s an 11×17 casserole dish (not a sheet pan)… and I’d put the bread butter side up.

  • bev @ bevcooks wrote:

    Thiiiiiis is what dreams are made of.

  • Elke Watkins wrote:

    Hi. Are you sure the pan is 11 x 17? Or should it be 11 x 7?

    • Lori Lange wrote:

      yes. There are instructions in the tips at the end of the recipe if you do not have that size pan.

  • Joanne V wrote:

    This looks delicious!

  • Millie | Add A Little wrote:

    What a perfect breakfast idea! So yummy!

  • KalynsKitchen wrote:

    I think that looks amazing. Love having breakfast almost ready for guests when you wake up!

    And thanks for linking to my breakfast casserole too.

  • FoodCrafters wrote:

    Great one!! This looks absolutely delicious! Love the fresh parsley touch.

  • lisa spell wrote:

    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

    • Lori Lange wrote:

      no, definitely not soggy- it just bakes in.

  • Sinful Southern Swee wrote:

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

  • Charles Thompson wrote:

    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!