Spinach Breakfast Casserole

Make this egg casserole recipe ahead and then bake it the next day for an easy breakfast or brunch dish.

Spinach Breakfast Casserole
30 mins
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  • 4 cups seasoned croutons (about 7 ounces)
  • 1 pound bulk pork sausage, cooked and drained
  • 1 10 ounce package frozen chopped spinach, thawed and well drained
  • 1/2 cup purchased shredded carrot
  • 4 eggs
  • 2 cups milk
  • 1 10 3/4 ounce can condensed cream of mushroom soup
  • 1 4 ounce can (drained weight) sliced mushrooms, drained
  • 1 cup shredded cheddar cheese (4 ounces)
  • 1 cup shredded Monterey Jack cheese (4 ounces)
  • 1/4 teaspoon dry mustard
  • Shredded cheddar and/or Monterey Jack cheese (optional)
Spread croutons in an even layer in a 3-quart rectangular baking dish. Spread sausage evenly over croutons. Sprinkle spinach and carrot evenly over sausage.
In a medium bowl beat eggs with a whisk; whisk in milk, mushroom soup, mushrooms, the 1 cup cheddar cheese, the 1 cup Monterey Jack cheese, and the dry mustard until well mixed. Pour over layers in dish. Cover and chill for at least 8 hours or up to 24 hours.
Preheat oven to 325 degree F. Uncover casserole and bake in preheated oven for 45 minutes. If desired, sprinkle with additional cheese. Bake about 10 minutes more or until edges are bubbly and center is heated through. Let stand for 10 minutes before serving. Makes 12 servings.

nutrition information

Per Serving: cal. (kcal) 346, Fat, total (g) 24, chol. (mg) 115, sat. fat (g) 10, carb. (g) 15, fiber (g) 2, pro. (g) 15, sodium (mg) 754, Percent Daily Values are based on a 2,000 calorie diet
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