Sausage Mushroom Bake

After making pretty much nothing but staggeringly healthy, fat-burning ice cream for the last 5 6 7 8 weeks, I was desperate for a slap-up, protein-and-fat-filled breakfast this morning.  For reasons that I can’t quite put my finger on, I could get neither sausages nor mushrooms out of my mind.  I’ve found it’s often just easier to go with the flow on these things, although if I’m fixated on Pringles, jet-puffed marshmallows, or watching re-runs of Law and Order SVU, I don’t recommend going with the flow as a course of action.  Since {most} sausage and mushrooms are good for both the soul and the stomach, I let my mind take me where it would.  We ended up at Sausage Mushroom Bake.

If you’ve been here a while you’ll know all too well that I remain confused about American dish-naming conventions and never quite know what to call things.  I am sure this is nothing like the bake that you might be expecting, but I remain mostly unrepentant.  This bake has sausage, mushrooms, and a clutch of eggs in, plus a few bits of this and that to jazz it up.  All you really need to know is that this Sausage Mushroom Bake tastes fantastic and will keep you full for hours.

It’s like quiche without the crust, but it’s firm enough to slice into whatever shape takes your fancy.  It’s hearty, filling, and impossibly tasty.  It’s also handy to understand that you can eat it for breakfast, lunch, or dinner and not feel like you’re eating it at the wrong meal.

And let me tell you – it cured my desperation in just 3 forkfuls.  It’s crammed full of veggies, but you wouldn’t know it.  If you have mushroom detractors in your posse, try them with this – I marveled at how you don’t get that typical mushroom texture or flavor when it’s surrounded by swathes of scrumptious sausage.

If you take it into work and are able to warm it in the microwave, be prepared for your coworkers to start drifting over to you. The first time I took this into the office I could have sold my lunch 23 times over.  For breakfast, eat it alongside half a green smoothie.  For lunch or dinner add some steamed veggies or a gorgeous salad.

If you’re making it for a breakfast feast, get your Sausage Mushroom Bake ready the night before, cover and keep in the ‘fridge overnight.  Just sling it in the oven after you stumble out of bed, and then go and have your shower.  A fabulous weekend breakfast will be waiting for you when you get out.  Way to start the weekend!

PS. When buying ground sausage (sausage meat) – especially in the US – read the label.  Those pesky food people have a habit of sneaking all sorts of icky crap into it that we don’t need, and don’t want.  By all means buy seasoned sausage, just make sure those seasonings don’t include artificial garbage and sugars of any kind.

Sausage and Mushroom Bake

Author: Carrie Brown | Prep time:  15 mins   |   Cook time:  35 mins    |   Total time:  50 mins   |   Serves: 4 – 6

What You Need

• 1 TBSP coconut oil or avocado oil
• 10 oz / 280g onion, chopped
• 1 lb / 450 g ground sausage (sausage meat)
• 1 lb / 450g mushrooms, cut into chunks
• 10 eggs
• 1/4 cup / 2 fl oz heavy (double) cream
• 2 TBSP fresh sage, finely chopped
• Sea salt and black pepper to taste
• 1 oz / 30 g cheese, grated

What You Do

1. Heat the oil in a large skillet (frying pan) over medium heat.
2. Add the chopped onions and cook until transparent, stirring often.
3. Add the sausage and break up in the pan, stirring well with the onions.
4. Cook the sausage meat until it is lightly browned.
5. Add the mushroom chunks and cook for 2 minutes, stirring well.
6. Remove from the heat and turn into a casserole or baking dish that has been sprayed with coconut oil or avocado oil.
7. In a bowl, whisk the eggs together well with the cream, chopped sage, sea salt and black pepper.
8. Pour the egg mixture over the sausage meat and veggies in the dish.
9. Evenly sprinkle the grated cheese over the top of the mixture.
10. Bake in the center of the oven at 375 F for about 35 minutes, until the top is golden brown and a skewer poked into the middle comes out clean.

Top Recipe Tips

• Save time (and tears!) by buying onions pre-chopped.
• For dairy-free use thick coconut milk instead of cream, and omit the cheese.

• Check out the Ingredients Guide for information on ingredients.
• Where Are The Macros and Nutritional Info?

Helpful Cooking and Recipe Links

• Come laugh and learn with us over at The Kitchen Podcast
• Come hang out in The Keto Kitchen Facebook Group
• For lots more great recipes check out our scrumptious cookbooks!

Podcast Episodes

• How and Why to Measure Food
• Where Are The Macros and Nutritional Info?

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