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Wild Mushroom Biscuit Breakfast Casserole

Breakfast casserole is such a great "go to" for Christmas morning.  It's always nice to change it up a bit though.  So, I thought that I would try it with busicuits instead of bread.  And, as always I had to add some wild mushrooms.  I found them this week during the unseasonably warm weather.   Hope you enjoy it as much as we did...

wild mushroom breakfast casserole

7 eggs (organic, free-range)

1/4 cup milk

16 oz refrigerated biscuits (I used the whole wheat ones)

5 green onions

1 cup cheese (your choice...cheddar, goat, Parmesan, mozzarella, etc.)

1/2 lb breakfast sausage (optional)

1 lb wild oyster mushrooms

Spray a 9"×13" pan with cooking spray


1. Mix your eggs and milk in a large bowl.  Cut each biscuit, with scissors, into fours and add it to the bowl.  I like to do this before I cook the bacon or cut up the scallions – give the biscuits some time to really soak in the eggs.

2.  Cut up your scallions, shred (or crumble) your cheese, cook and break up your sausage and mushrooms. Add everything to the bowl. 

3. Mix it all up and pour into your pan.  Bake at 350 for 25-35 minutes.

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