I am a big fan of meal planning, particularly for breakfast. In the mornings all I want to do is heat something up and go. This is why I like a simple egg bake (or breakfast casserole, whatever you want to call it) so much. It’s easy to make and even easier to reheat.
I like mine with both veggies and protein, which is where the mushrooms, leeks, and sausage come in. Typically I buy my mushrooms already pre-sliced, which saves me the washing and slicing. Anything that saves me time is a plus. Crimini mushrooms are recommended for this dish as I think they are more flavorful than button, and I can find them pre-sliced at my local grocery store. Plus they’re cheaper than other, more exotic mushrooms like oyster or trumpet. Bur really any type of mushroom will work in this dish.
I used breakfast sausage for this recipe, though I’m sure you could use whatever type you want. I like breakfast because it doesn’t overpower the taste of the mushrooms and leeks, which are mild.This recipe obviously uses a lot of eggs. I always buy pastured eggs and that’s what I used in this dish. If you’ve compared taste between pastured and conventional eggs, you know pastured eggs taste (and even look) MUCH better.
Once I stir the eggs up I add in some coconut milk, to make the mixture just a little bit thicker.
Then over the cooked veggies and sausage it goes, and into the oven. I prefer to cut it into squares, then wrap them individually for easy access during busy mornings. Just unwrap one, pop it in the microwave on a paper towel, and heat it for a bit. Be sure and use a paper towel though because it will help soak up any moisture caused by reheating the dish.
When I was photographing this recipe, my kids kept begging me to have some. I had to fend them off my setup! You know it’s good when kids can’t wait to dig into it.
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Recipe for Simple Egg Bake with Mushrooms, Leeks, and Sausage
Simple Egg Bake with Mushrooms, Leeks, and Sausage
- 1/2 pound breakfast sausage
- 2-3 large leeks white and light green parts only
- 8 oz crimini mushrooms sliced
- 1 tbsp butter (or ghee) plus more to grease pan
- 10 eggs
- 1/3 cup full-fat coconut milk
- 1 tsp salt
- 1/4 tsp pepper
One Large Pan
One 9x13 Baking Dish
A Spatula or Large Wooden Spoon
One Large Plate
A Paper Towel
A Cutting Board
A Large Knife
A Large Bowl
Turn oven on to 375 degrees F.
Wash the leeks in water, making sure to get between layers, then dry.
Using the large knife and cutting board, cut leeks in half, lengthwise. Using only the white and light green part, slice then loosely chop them. This should equal between 1.5 to 2 cups, chopped. Set aside.
Place pan on stove and turn heat to medium.
Place sausage in pan and cook until no longer pink, breaking up with the spatula into small pieces as it cooks.
Remove sausage from pan and set on top of a plate with a paper towel to drain the fat.
Add the butter to the pan and throw in leeks and sliced mushrooms. Cook, stirring often, until both are soft, 8-10 minutes.
While mushrooms and leeks are cooking, grease a 9x13 dish with some butter.
In a bowl, break 10 eggs and pour in the coconut milk.
Add in the salt and pepper, then whisk everything together until well combined.
Put cooked sausage into greased 9x13 pan in an even layer, then spread cooked leeks and mushrooms evenly over the sausage.
Pour egg mixture into the 9x13 dish. The mixture should cover most of the meat and vegetables.
Place dish into the oven and cook for 40 to 45 minutes, until the egg mixture is set and fully cooked.
Take dish out of the oven and let cool slightly (5-7 minutes) before serving.