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Italian Sausage, Mushroom and Cheese Brunch Casserole

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It was Sunday morning. We were in the mood for brunch, so we went to a restaurant called 1885.

1885 has indoor and outdoor seating. One section of the outdoor seating runs along one side of the bar. We sat there so we could chat with our favorite bartender, Daniel.

We were not there long when a couple of folks sat down beside us. Turns out they are brother and sister, from Nashville. They drove to Chattanooga to pick up a new puppy from a breeder. They decided to have a bite to eat before they headed back to Nashville.

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Italian Sausage, Mushroom and Cheese Brunch Casserole

As far as brunch casseroles go, this one is very easy to make and pleases the crowd. It can be made ahead and heated day of the party.

Servings: Serves 12 as part of a brunch menu. Serves 6 very hungry people with no other items on the side.


1 1/2 lb of loose Italian sausage. Hot or Mild. Your choice
2 Tbl of olive oil, divided
1 cup of diced onion
1 lb of sliced mushrooms or whole mushrooms cut into quarters. Make sure they are clean.
2 cup of grated mozzarella cheese or Italian cheese blend
1/4 cup of sliced green onion. White and light green parts only
1 cup of cottage cheese, rinsed and drained
10 eggs
1 tsp of Italian seasoning blend
1/2 cup of grated Parmesan cheese, divided


Preheat oven to 375 degrees. Spray your 9-by-13-inch casserole with olive oil spray.

In a large fry pan a tablespoon of olive oil. Add the sausage and break it up into bite-sized pieces. Cook over medium high heat to brown the sausage and cook it through. I continually break up the sausage as it cooks so I get small, bite-sized pieces. When it is half cooked, add the diced onion and cook until loosened. When meat mixture is cooked, spread it into the bottom of the casserole dish.


Return your fry pan to the stove and add another tablespoon of olive oil. Heat that and add the mushrooms. Cook until all liquid is released, and the mushrooms are beginning to brown on the edges. Layer the mushrooms over the meat mixture.

Sprinkle one cup of the cheese and half of the green onions over the casserole ingredients.

The cottage cheese can now be drained and rinsed in a colander.

Take out your blender. Add all of the eggs, the drained cottage cheese and the Italian seasoning blend along with 1/4-cup of Parmesan cheese. Whiz the eggs until the whole mixture is combined. This will only take a few seconds. I just have you do this in a blender so it’s thoroughly combined.

Pour the egg mixture over the casserole ingredients. Gently take a fork and spread open spots in the casserole so the egg mixture will penetrate. You want all ingredients gently coated.

Sprinkle the rest of the cheese over the top.

Bake 30 to 35 minutes or until the center is completely set. You can do the jiggle test to make sure the middle is firming up and the top is beginning to brown.

The casserole can be served after you take it out of the oven. Let it sit 10 minutes first, so it sets up and no one burns their mouth. Garnish the top with the rest of the green onions.

This can sit on a buffet table for service. It’s still good at room temperature. It can also be made ahead and stored in the fridge for up to a few days.




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