Egg-Mushroom Kielbasa Bake

Okkie Jansen van Vuuren


Prepare the night before, refrigerate overnight, and bake the morning of serving- easy!

3 tablespoons salted butter, softened
12 slices white bread
1/2 cup (1 stick) butter, softened
250g sliced fresh mushrooms
2 cups thinly sliced sweet onions
750g Kielbasa sausage, sliced into bite-sized pieces
500g grated cheddar cheese
5 large eggs
2 1/2 cups milk
1 tablespoon Dijon mustard
1 teaspoon dry mustard
1 teaspoon ground nutmeg
salt and pepper
2 tablespoons finely chopped fresh parsley


The night before: Butter the bread slices on one side and set aside. In a large skillet, melt the butter and saute the mushroom and onions over medium heat until lightly browned and tender. In a greased 11×17-inch shallow casserole dish, layer half the bread, mushroom mixture, kielbasa and cheese. Repeat the layers, ending with cheese. In a medium mixing bowl, whisk together eggs, milk, mustards, nutmeg and a sprinkle of salt and pepper. Pour over the casserole; cover and refrigerate.

The morning of: Preheat oven to 180 degrees C. Let casserole sit at room temperature for 15 minutes. When ready to bake, sprinkle parsley over the top of the casserole and bake for one hour, or until bubbly.


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