Make-Ahead Breakfast Casserole

Go easy on yourself with this make-ahead breakfast casserole. See more

READY IN ABOUT 1½ hrs

Make Ahead Breakfast Casserole

Read Reviews (147)

"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

Directions

Spread croutons on bottom of greased 9x13 inch baking dish. Crumble sausage into medium skillet. Cook over medium heat until browned, stirring occasionally. Drain off any drippings. Spread sausage over croutons.
In a large bowl, whisk together eggs and milk until well blended. Stir in soup, spinach, mushrooms, cheeses and mustard. Pour egg mixture over sausage and croutons. Refrigerate overnight.
The next morning, preheat oven to 325 degrees F (165 degrees C).
Bake in preheated oven for 50 to 55 minutes or until set and lightly browned on top. Garnish with parsley sprigs and serve hot.

Kitchen-Friendly View

PREP 25 mins
COOK 55 mins
READY IN 1 hr 20 mins

Reviews More Reviews

Most Helpful Positive Review

Sep 08, 2006

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.

—Rugrwl

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Most Helpful Critical Review

Sep 07, 2010

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

—tam123biz

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188 Ratings

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Feb 19, 2007

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.

—B Powell

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Dec 18, 2003

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.

—KAREN CROWE

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May 18, 2005

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.

—BLONDIE410

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Aug 01, 2006

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!!

—HARRYMARTINII

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Dec 08, 2003

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!

—MSCLEWIS

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Jul 08, 2007

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.

—anna

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Nutrition

Calories
419 kcal
21%

Carbohydrates
14 g
5%

Cholesterol
142 mg
47%

Fat
32.4 g
50%

Fiber
1.8 g
7%

Protein
18.2 g
36%

Sodium
882 mg
35%

* Percent Daily Values are based on a 2,000 calorie diet.

Nutritional Information

Make Ahead Breakfast Casserole

Serving Size: 1/10 of a recipe
Servings Per Recipe: 10
Amount Per Serving
Calories: 419
Calories from Fat: 292

% Daily Value *
Total Fat 32.4g 50 %
** Saturated Fat 13.4g 67 %
** Cholesterol 142mg 47 %
Sodium 882mg 35 %
** Potassium 405mg 11 %
Total Carbohydrates 14g 5 %
Dietary Fiber 1.8g 7 %
Protein 18.2g 36 %
** Sugars 4.2g
Vitamin A 84 %
Vitamin C 17 %
Calcium 38 %
Iron 26 %
** Thiamin 38 %
** Niacin 40 %
** Vitamin B6 16 %
** Magnesium 18 %
** Folate 45 %

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.