-
-
My review
Make Ahead Breakfast Casserole
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!"
Added to shopping list.
Go to shopping list.
Ingredients
1 h 20 m servings 419 calsOriginal recipe yields 10 servings (10 to 12 servings)
- Adjust
- US
- Metric
Directions
{{model.addEditText}} Print-
Prep
-
Cook
-
Ready In
- 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.
Footnotes
- Tip
- Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.
Nutrition Facts
Per Serving: 419 calories; 32.4 g fat; 14 g carbohydrates; 18.2 g protein; 132 mg cholesterol; 882 mg sodium. Full nutrition
Share
Similar recipes
Reviews
Read all reviews 253337 Ratings
-
-
-
-
-
Most helpful positive review
9/8/2006
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 h...
Most helpful critical review
9/4/2010
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
Most helpful
Most positive
Least positive
Newest
9/8/2006
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 h...
2/19/2007
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 runn...
12/23/2001
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.
5/18/2005
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 counterpart...
8/1/2006
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...
10/15/2003
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 ...
7/8/2007
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...
7/4/2006
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 ...