Make Ahead Breakfast Casserole

Make Ahead Breakfast Casserole

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Shannon Marie 3

"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!"
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1 h 20 m servings 419 cals
Serving size has been adjusted!

Original recipe yields 10 servings



  • Calories:
  • 419 kcal
  • 21%
  • Fat:
  • 32.4 g
  • 50%
  • Carbs:
  • 14g
  • 5%
  • Protein:
  • 18.2 g
  • 36%
  • Cholesterol:
  • 132 mg
  • 44%
  • Sodium:
  • 882 mg
  • 35%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * 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.


  • Prep

  • Cook

  • Ready In

  1. 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.
  2. 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.
  3. The next morning, preheat oven to 325 degrees F (165 degrees C).
  4. Bake in preheated oven for 50 to 55 minutes or until set and lightly browned on top. Garnish with parsley sprigs and serve hot.


  • Tip
  • Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.


  1. 274 Ratings

Most helpful positive review

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 h...

Most helpful critical review

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

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Least positive

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 h...

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 runn...

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 counterpart...

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...

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 ...

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...

So many breakfast casseroles call for cream or half-and-half, which I never have on hand. But I ALWAYS have a can of cream of mushroom soup in the cupboard. For that reason, this recipe works ...

I took this to a church brunch & the flavor was great but it was kind of soggy. I'm afraid it needed more time to cook. I will be making it again Christmas morning & will see how it is w/ additi...

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