Spinach and Mushroom Casserole

5 from 3 votes

Spinach Mushroom Egg Casserole, a breakfast casserole recipe, is perfect to share with a crowd as a savory morning side dish. Potluck friendly!

Prep Time20

Cook Time55

Total Time1 15

Course: Breakfast, Casseroles

Cuisine: American

Keyword: best fried eggs, casserole, mushrooms, spinach

Servings: slices

Calories: 162kcal

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.
1 lb ground pork sausage
Spread croutons into the bottom of the pan. Sprinkle cooked sausage on top.
10 ounces seasoned croutons
In a mixing bowl, add eggs, milk, and cream of mushroom soup and whisk well.
6 eggs, 2-1/4 cups milk, 10.5 oz. Campbells cream of mushroom soup
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.
10 oz. frozen spinach, 8 oz. sliced fresh mushrooms
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!

Note that this egg casserole has cheese in it so you cannot use a knife test to test for doneness.