Name: Spinach and Mushroom Egg Casserole
Prep time: 20 min
Cook time: 55 min
Total time: 1 h 15 min
Yield: 12 slices
Cuisine: American
Ingredients: 10 ounces seasoned croutons; 1 lb ground pork sausage (pre-cooked and crumbled); 6 eggs; 2-1/4 cups milk; 10.5 oz. Campbells cream of mushroom soup; 10 oz. frozen spinach (thawed); 8 oz. sliced fresh mushrooms; 2 cups shredded Monterey jack; salt and pepper (to taste)

This savory baked spinach and mushroom breakfast casserole recipe with eggs and sausage is a delicious alternative to a sweet breakfast option.

Savory and oh-so-good, the cream of soup, spinach, eggs, sliced mushrooms and lots of cheese make this side dish hearty and filling enough for dinner as well.

Spinach Mushroom Breakfast Casserole Recipe JUST OUT OF THE OVEN

If you love veggies but are tired of the same old hashbrown filled breakfast casserole recipes, you are in for a treat. One of my readers said “THIS WAS SO GOOD” and I hope you feel the same way!

Before you get started on this casserole, please know there is some pre-prep work – cook and drain pork sausage first and then the recipe is ready to be assembled.
Additionally, this casserole takes about 55-60 minutes to cook, therefore cooking times need to be planned.

Ingredients

10 ounces seasoned croutons
1lb ground pork sausage, cooked and crumbled
6 large eggs
2-1/4 cups milk
10.5 oz. cream of mushroom soup
10 oz. frozen spinach, thawed but not drained
8 oz. sliced fresh mushrooms
2 cups shredded cheese – Monterey jack or Cheddar Jack
salt and black pepper

As a side note, you may notice two kinds of images in this recipe (one clear casserole dish and one blue one). This is because we made it two separate times and updated the images to best show you the steps.

How to make Spinach Mushroom Egg Casserole

Preheat the oven to 325 degrees. Grease a 9×13 baking dish with nonstick cooking spray. Spread croutons into the bottom of the pan. Sprinkle cooked and crumbled sausage on top of croutons.

In a large bowl, add eggs, milk and cream of mushroom soup and whisk eggs well. Fold in thawed but not drained spinach and sliced mushrooms. Mix all ingredients together well.

assembling of mushroom, spinach, and sausage casserole.

Add shredded cheese and mix again. Pour spinach and egg mixture on top of croutons and sausage in the baking dish.

Bake spinach casserole at 325 for 50-55 minutes (see note about timing for overnight casserole). Remove dish from oven.

mushroom egg and cheese casserole recipe.

Let casserole stand for 5 minutes before slicing and serving. Serves approximately 12 slices. If you make this recipe, I would love your rating and comment feedback.

Does the spinach need to be drained of excess moisture?

Nope! Do not drain thawed spinach, or squeeze any water out of it. Some recipes (like crockpot spinach artichoke dip) require that but this breakfast bake does not.

More Breakfast Casseroles you’ll love!

Steps

Preheat the oven at 325 degrees. Grease a 9x13 baking pan with nonstick cooking spray.

In a skillet, cook ground pork sausage and drain of excess grease.

Spread croutons into the bottom of the pan. Sprinkle cooked sausage on top.

In a mixing bowl, add eggs, milk, and cream of mushroom soup and whisk well.

Fold in thawed (but not drained) spinach and sliced mushrooms into the egg mixture. Mix everything together. Now add shredded cheddar cheese and mix again. Salt and pepper to taste.

Pour cheesy spinach mixture on top of croutons and sausage in the baking dish.

Bake casserole in the oven at 325 degrees for 50-55 minutes. As a note, because this recipe has cheese, its much harder to check for doneness in the middle as the cheese will show on the knife. Once done cooking, let stand for 5 minutes before slicing and serving (this process is necessary to avoid the casserole breaking apart). Enjoy!