Make Ahead Breakfast Casserole

176 Reviews 8 Pics
  • Prep

    25 m
  • Cook

    55 m
  • Ready In

    1 h 20 m
Shannon Marie
Recipe by  Shannon Marie

“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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Adjust Servings

Original recipe yields 10 to 12 servings



  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.

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Reviews (176)

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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.

B Powell

B Powell

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.

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Amount Per Serving (10 total)

  • Calories
  • 419 cal
  • 21%
  • Fat
  • 32.4 g
  • 50%
  • Carbs
  • 14 g
  • 5%
  • Protein
  • 18.2 g
  • 36%
  • Cholesterol
  • 142 mg
  • 47%
  • Sodium
  • 882 mg
  • 35%

Based on a 2,000 calorie diet



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Country Breakfast Casserole


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