Make-Ahead Breakfast Casserole
- Prep time: 20 min
- Cook time: 50-55 min
- Serves: Makes 10 to 12 servings
Mushrooms and spinach combine with eggs, sausage and cheese for an elegant and easy start to the holidays.
- 1 pound
- 2 1/2 cups seasoned croutons
- 4 large eggs
- 2 1/4 cups milk
- 1 can condensed cream of mushroom soup (10.5 oz)
- 1 package frozen chopped spinach, thawed and squeezed dry (10 oz)
- 1 can mushrooms, drained and chopped (4 oz)
- 1 cup shredded sharp cheddar cheese
- 1 cup shredded Monterey Jack cheese
- 1/4 teaspoon dry mustard
- Fresh herb sprigs and carrot strips (optional)
- Picante sauce or salsa (optional)
Spread croutons on bottom of greased 13 x 9 inch baking dish. Crumble and cook sausage in medium skillet over medium heat until browned. Drain sausage, spread over croutons. Whisk eggs and milk in bowl until blended. Stir in soup, spinach, mushrooms, cheeses and mustard. Pour egg mixture over sausage and croutons. Refrigerate overnight. Preheat oven to 325F. Bake egg mixture 50-55 minutes or until set and lightly browned on top. Garnish with herb sprigs and carrot, if desired. Serve hot with picante sauce, if desired. Refrigerate leftovers.
Make-Ahead Breakfast Casserole
- Serving Size 12
- Amount Per Serving
- Calories: 340
- Total Fat 25g
- Saturated Fat 11g
- Cholesterol 105mg
- Sodium 740mg
- Total Carbs 11g
- Dietary Fiber 2g
- Protein 25g
Reviews for Make-Ahead Breakfast Casserole
Easy and Delicious
Dana, from Lakewood, IL
This recipe is easy to assemble the day before. We did add green onions and it was delicous. We froze the leftovers and had them a few weeks later and it was still great. I plan on making it this weekend for out of town guests.
Great Quick and Easy Recipe
Jacque, from Quakertown, PA
I needed a breakfast dish for a group of women and this was perfect. I loved being able to make it ahead of time and refrigerating it overnight. All I had to do was put it in the oven the next morning and deliver it hot from the oven. I substituted fresh brocolli flowerets and dried stuffing bread cubes for the spinach and seasoned croutons. Definitely a hit.
This Casserole Is Christmas for Us
Kelly, from New Cumberland, PA
This Casserole is a Christmas and Easter staple in our family. Our four children look forward to it all year long, and when it occasionally makes a surprise appearance for a random supper, it is served to cheers!
Ana, from Princeton, NJ
Very easy to put together. My only concern was regarding if I should cover the dish awhile baking and then remove the cover maybe 10 minutes before it finishes. The recipe doesn't say that. It is my first time making it. Thanks
Make ahead breakfast casserole
shirley, from dayton, OH
I made this and everyone raved. Better with croutons than hash browns, that I usually make. Can use cream of chicken soup and omit mushrooms for different taste. Garnish with green onions, chopped tomatoes and sour cream....
Mike, from Dayton, OH
Please list calorie, fat, sodium, etc. with these recipes so we can enjoy them or alter what we have to due to health reasons. Thank you!
Sue, from Hartford, KY
This breakfast casserole sounds like it has all the ingredients to turn out a fablous dish.
Vicky, from Riverview, FL
I have been making this casserole for YEARS!!!! We double the mushrooms is the only thing different. I share it with everyone!
Great make ahead casserole
Lola, from Tucker, GA
I get rave reviews everytime I bring this casserole to my Sunday School Class.
delicious and savory
Katie, from Port Huron, MI
My mom makes this when I visit on weekends and I really enjoy it! The croutons get all crispy on the bottom, the cheese is melty, and it tastes great.