Foodie Friday: Rustic Breakfast Casserole


A delicious breakfast casserole with a blend of rustic bread, eggs, italian sausage, gouda cheese, escarole greens, and wild mushrooms… to serve up for any (special) occasion.  Just perfect for the winter!



  • 8 ounces of ground spicy italian sausage
  • 4 cups of rustic bread largely cubed
  • 2 cloves of garlic chopped
  • 1 large shallot sliced
  • 2 cups of wild mushrooms roughly chopped
  • 3 cups of roughly torn escarole greens
  • 5 eggs
  • 2 cups of milk
  • 3 tablespoons of butter
  • 6 ounces of gouda cheese cubed
  • 1/2 tablespoon fresh rosemary chopped


  1. Pre heat the oven to 400°.
  2. Brown sausage on medium/high heat. Drain and remove from pan. Set aside.
  3. Using the same pan on medium heat place 3 tablespoons of butter and sauté shallots, garlic, rosemary, and mushrooms. Add sausage. Remove from heat.
  4. In a large bowl whisk together the eggs and milk. Add the cubed bread.
  5. Add the sausage and mushroom mixture as well as the escarole, and cubed gouda cheese.
  6. Butter your baking dish. Then pour mixture in. Add sea salt and fresh ground pepper.
  7. We like to pull a few pieces of the bread to the surface and add a few extra pieces of gouda to create a yummy crusty and cheesy top.
  8. Bake uncovered for 25 minutes.


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