• Make Ahead Breakfast Casserole

    2 votes
    Prep time:
    Cook time:
    Servings: 10
    by K. Garner
    39 recipes
    This is excellent. I used fresh, shitake mushrooms, and my sausage was seasoned with sage but not spicy by any means. I also added a touch of nutmeg to the egg mixture. I omitted the parsley, as there's plenty of green on top of the finished casserole.


    • 2 1/2 cups croutons (seasoned)
    • 1 lb. pork sausage (spicy)
    • 4 eggs
    • 2 1/4 cups milk
    • 10 3/4 oz. cream of mushroom soup (condensed)
    • 10 oz. spinach (frozen chopped, thawed, drained)
    • 4 1/2 oz. mushrooms (chopped)
    • 1 cup sharp cheddar cheese
    • 1 cup shredded monterey jack cheese
    • 1/4 tsp dry mustard
    • 2 springs fresh parsley (garnish)


    1. Spread croutons on bottom of greased 9 X 13" dish. Cook sausage. Spread over croutons.
    2. In a large bowl whisk together eggs and milk until well blended. Stir in soup, mushrooms, spinach, cheese and mustard. Pour egg mixture over sausage and croutons. Refrigerate.
    3. Next morning, preheat oven to 325 degrees.
    4. Bake in preheated oven 50 to 55 minutes or until set and lightly browned on top. Garnish with parsley, if desired.

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