Sausage & Mushroom Bun Bake Recipe – Easy Brunch Idea

Last Updated on 4 months by Neha Deshmukh

Sausage & Mushroom Bun Bake Recipe – Easy Brunch Idea

Hey everyone! If you’re anything like me, you’re always on the lookout for a brunch recipe that’s both comforting and a little bit special. This Sausage & Mushroom Bun Bake is exactly that! I first made this for a weekend get-together with friends, and it was a huge hit – seriously, everyone asked for the recipe. It’s surprisingly easy to throw together, and the warm, cheesy goodness is just perfect for a relaxed morning or a cozy dinner. Let’s get baking!

Why You’ll Love This Recipe

This isn’t just another bake; it’s a flavor explosion! The savory sausages and earthy mushrooms pair beautifully with the creamy egg mixture, all nestled inside soft, toasted buns. It’s a complete meal in one dish, making it ideal for busy mornings or when you just don’t feel like a lot of fuss. Plus, it’s incredibly versatile – you can easily adapt it to your tastes (more on that later!).

Ingredients

Here’s what you’ll need to make this delicious Sausage & Mushroom Bun Bake:

• 10 gm butter
• 1 large onion, chopped
• 1 cup capsicum, chopped
• 6 mushrooms, sliced
• 1 tsp garlic powder
• 0.5 tsp white pepper powder
• 6 sausages
• 4 large buns, halved
• 4 large eggs
• 170 gm cream (see ingredient notes below!)
• Salt and pepper to taste
• 0.25 tsp oregano
• 0.25 tsp thyme
• 3 spring onions, chopped
• 100 gm mozzarella cheese

Ingredient Notes

Let’s talk ingredients! A few little things can make a big difference.

• Cream: I prefer using heavy cream for this recipe – it gives the bake a really rich and luxurious texture. You can use whipping cream, but the sauce won’t be quite as thick.
• White Pepper Powder: Don’t skip this! It adds a subtle warmth and complexity that you won’t get with black pepper. It’s a little secret ingredient my grandmother always used.
• Sausages: Now, this is where things get fun! You can use pretty much any type of sausage you like. I’ve tried it with everything from spicy Italian sausages to mild chicken sausages. In India, you’ll find fantastic options like Seekh Kebabs (sliced) or even a good quality pork sausage if you prefer. Just make sure they’re pre-cooked before adding them to the bake.
• Buns: I like to use soft, slightly sweet buns for this recipe. But honestly, any sturdy bun will work.

Step-By-Step Instructions

Alright, let’s get cooking!

1. Preheat your oven to 180°C (350°F).
2. Melt the butter in a pan over medium heat. Add the chopped onion and sauté until it’s beautifully caramelized – this takes about 5-7 minutes. Don’t rush this step; caramelized onions add so much flavor!
3. Add the chopped capsicum and sliced mushrooms to the pan and cook for another 2 minutes, until they start to soften.
4. Stir in the garlic powder, white pepper powder, salt, and pepper. Give it a good mix, then remove the pan from the heat.
5. Arrange the halved buns in a greased baking dish. Layer the cooked vegetables and sliced sausages over the buns.
6. In a bowl, whisk together the eggs, cream, oregano, thyme, salt, and pepper until everything is smooth and well combined.
7. Pour the egg mixture evenly over the layered ingredients in the baking dish.
8. Sprinkle with chopped spring onions and mozzarella cheese. Let it sit for about 10 minutes while the oven finishes preheating – this gives the flavors a chance to meld.
9. Bake for 25 minutes, or until the cheese is golden brown and bubbly. The bake should be set and slightly puffed up.

Expert Tips

• Don’t overcrowd the pan: When sautéing the vegetables, work in batches if necessary to ensure they brown properly.
• Grease the dish well: This will prevent the bake from sticking and make it easier to serve.
• Check for doneness: A knife inserted into the center should come out clean.

Variations

This recipe is a blank canvas for your creativity! Here are a few ideas to get you started:

• Vegan Adaptation: Swap the sausages for plant-based sausages, use vegan butter, plant-based cream, and vegan mozzarella cheese. My friend, Priya, swears by this version!
• Gluten-Free Adaptation: Simply use gluten-free buns. Easy peasy!
• Spice Level Adjustment: Add a pinch of chili flakes or a dash of cayenne pepper to the egg mixture for a little extra heat.
• Festival Adaptation: This is amazing for Christmas or New Year’s brunch. It feels so festive and comforting.

Serving Suggestions

Serve this Sausage & Mushroom Bun Bake warm, straight from the oven. It’s delicious on its own, but you can also pair it with a side salad or some fresh fruit. A cup of masala chai would be the perfect accompaniment!

Storage Instructions

Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat in the oven or microwave until warmed through.

FAQs

What type of sausages work best in this bake?

Honestly, any pre-cooked sausage you enjoy! Italian, chicken, pork – they all work beautifully.

Can I assemble this bake ahead of time?

Yes, you can! Assemble the bake up to a day in advance, cover it tightly, and store it in the refrigerator. Add the cheese just before baking.

Is it possible to use different vegetables in this recipe?

Absolutely! Feel free to add or substitute vegetables like bell peppers, spinach, or zucchini.

What is the best way to prevent the buns from getting soggy?

Make sure the vegetables aren’t too wet when you layer them on the buns. Also, don’t overpour the egg mixture.

Can this bake be made in a larger dish to serve more people?

Yes, you can! Just adjust the baking time accordingly. You might need to add a few extra minutes if you’re using a larger dish.