Not exactly. I am making two Sally’s Baking Addiction breakfast casseroles for a group, one with sausage, one without. I was thinking of putting mushrooms, probably Maitake, in the one without sausage, in part for flavor and texture, and in part to keep the volume the same.
But I know folks who don’t eat mushrooms. I wondered how likely those avoiding sausage would also avoid mushrooms.
Here’s a poll; pick one
If a breakfast casserole was the only hot option at a mid morning meeting I would
I ran into the same issue with frittatas at a cottage, that I made in advance. Each was a 9 inch square.
I made one with sausage and the other with mushrooms.
In my experience, people who really dislike or avoid pork are more common and more vocal than mushroom haters, and most people who like vegetarian dishes don’t mind mushrooms.
The only fussy person at the cottage made her own plain scrambled eggs.
Then there are those who are picky about their hot dish meaning ‘egg something’. I see mushroom haters picking out mushrooms from their serving. There are options and peopke like me will bring their own if necessary. No worries, it isn’t a reflection on you the chef, it is my choice.
And not everyone cares for broccoli in a breakfast casserole — I certainly would not, but I love spinach. Eggs Florentine are a favorite bfast dish of mine.
I’d be happy with either of your planned casseroles.
I am not the people pleaser that some HOs are. I’d make the two as you planned, and for those that don’t like sausage and mushrooms, tough luck. This assumes, of course, that there will be other options for them. If, OTOH, you’ve volunteered to provide the main course, perhaps potatoes could be your sub.
Signed,
a broccoli-avoiding, sausage, mushroom and spinach enthusiast here.
If any guests are avoiding Vitamin K due to a clotting disorder or blood thinners , best to keep one frittata kale , broccoli, collard green, spinach and arugula -free .
If it’s a vegetarian or vegan deal and you want to replace mushrooms, I’d go with tofu and caramelized onions. Neither should be offensive to either but tofu is bland, so the caramelized onions adds some flavor. Of course someone might dislike caramelized onions!
As for sausage vs. mushroom, when I make stuffing, I use both…as in why not.
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CCE
(Keyrock the unfrozen caveman lawyer; your world frightens & confuses me)
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I can’t think of a situation where someone avoiding sausage (for example, Jewish or Muslim so no pork, or generally vegetarian) would avoid the mushroom version? Maybe allergies?
I make an egg-cheese-bread-sausage casserole a few times a year (especially Christmas, but a few others) and when D3 was vegetarian (cheese/eggs okay, no meats though), I’d make her a mushroom version.
But I just used white button or baby bella slices, hard-goldened in a pan (I don’t know what to call it, but thick slices seared until golden with very little oil (only a schmear) in the pan and salted while searing).
I’m embarrassed to say I don’t even know what Maitake mushrooms are (until now when I looked them up).
But when she was vegetarian, mushrooms also worked well for Stroganoff (2 pans, one with beef, the other smaller amount with mush for her).
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