"Mmm mmm good! This is a must do for every holiday in my household, or just when you have guests overnight! Can be made with egg substitute, skim milk and turkey sausage to make it healthier!" — Shannon Marie
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2 1/2 cups
spicy pork sausage
2 1/4 cups
1 (10.75 ounce) can
condensed cream of mushroom soup
1 (10 ounce) package
frozen chopped spinach - thawed, drained and squeezed dry
1 (4.5 ounce) can
mushrooms, drained and chopped
shredded sharp Cheddar cheese
shredded Monterey Jack cheese
fresh parsley, for garnish
Made this for the guys down at the firehouse and they all loved it. Made a few alterations though. Used 6 eggs instead of 4. When I was browning the sausage I added some fresh mushrooms and half of a yellow onion to the mix and sauteed them. Also I added half a pound of thick bacon. We love meaty breakfast. I also added a little extra of each type of cheese. Next time I make this I will add sliced jalepenos to spice it up a bit. Definitely recommend giving this a try.
Made this according to directions and was very disappointed. Far too much liquid and croutons turned to mushy globs. Won't be making this again
This is a really great recipe. It is versatile by allowing the cook to add whatever ingredients (meat, veggies) that is desired. That aside, it does have a tendency to come out a bit more running than most breakfast casseroles. To alleviate this problem, I use a 16oz bag of herb seasoned croutons. I also like my casseroles a bit more meaty and cheesy. Therefore, I use 1 pound of turkey sausage and 1 pound of bacon along with 16oz of shredded cheese. I also add a bit of paprika to the mix. The eggs and milk provide ample moisture for the crouton mixture to bake up moist but not soggy. As for execution, I mix everything except the croutons together and then mix in the croutons so that the add-ins are distributed throughout the casserole. Then I pour everything into a 9x13 baking dish. I take this casserole to MOPS (Mothers of Preschoolers) everytime it is my turn to cook and I never come home with any left overs.
When preparing this dish I sauteed fresh mushrooms with onions and garlic instead of using the canned mushrooms. This dish is a big hit with my family.
My new favorite breakfast casserole. It has such a great flavor. I replaced all the ingredients (eggbeaters, LF milk, LF soup, LF cheese, turkey sausage) with their lowfat, healthier counterparts and it was delicious and actually pretty healthy when you change out those ingredints. I've already made it twice in 2 weeks. I can't wait to share it with others.
Kudos! I got rave reviews when I made this for a broker open house. Only change was I used fresh sliced mushrooms. I did an extra 2 eggs because mine were small and the pan was a tad larger than called for. Smelled wonderful cooking. Agents said that it had a great flavor and one who used to run a B&B said it was better than hers and not as heavy tasting. Great as a leftover, too. Make this and you will not be sorry!!
This dish was awesome, or in other words DA BOMB! I recommend using Pepperidge Farm dry stuffing mix (cubes) and adding some crumbled bacon along with the sausage. Of course also, I recommend Jimmy Dean Hot sausage or Tennesse pride spicy sausage. Also, you can add whatever else you like to make it an even bigger success. I plan on added onions the next time and may make a small one for myself and a large one for my family to enjoy!
thanks for the FANTASTIC recipe! i served it at my baby's church dedication lunch and got rave reviews. the only changes i made were very minor and i 99.99% stuck to the written recipe. i did use another reviewers tip by adding more seasonded croutons. i think i maybe added 4 cups. i threw in some bacon and used sharp white cheddar and some swiss. i also used fresh mushrooms. it sounds like i made alot of changes, but not really.
the seasoned croutons, spinach, and mushrooms were AWESOME! this is definately THE best breakfast casserole and so handy because you assemble it the night before.
* Percent Daily Values are based on a 2,000 calorie diet.
Make Ahead Breakfast Casserole
Serving Size: 1/10 of a recipe
Servings Per Recipe: 10
Amount Per Serving
Calories from Fat: 292
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