Make Ahead Breakfast Casserole is a classic holiday or overnight brunch dish you assemble the night before. This version swaps pork sausage for turkey sausage and layers croutons, spinach, mushrooms and melty cheeses in an egg-soaked casserole that bakes to golden perfection.
Prep Time: 25 mins • Cook Time: 55 mins • Total Time: 1 hr 20 mins • Servings: 10–12 (Yield: 10–12 servings)
Ingredients
- 2½ cups seasoned croutons
- 1 lb turkey sausage (or turkey breakfast sausage), crumbled and cooked
- 4 large eggs
- 2¼ cups milk
- 1 (10.75 oz) can condensed cream of mushroom soup
- 1 (10 oz) package frozen chopped spinach, thawed, drained & squeezed dry
- 1 (4.5 oz) can mushrooms, drained & chopped
- 1 cup shredded sharp Cheddar cheese
- 1 cup shredded Monterey Jack cheese
- ¼ tsp dry mustard
- Fresh parsley sprigs for garnish
Directions
- Lightly grease a 9×13-inch baking dish. Spread croutons in an even layer across the bottom.
- In a skillet, crumble and cook turkey sausage over medium heat until browned; drain and spread sausage evenly over the croutons.
- In a large bowl whisk together eggs and milk until blended. Stir in condensed soup, thawed & drained spinach, chopped mushrooms, both cheeses and dry mustard. Pour egg mixture evenly over the crouton–sausage layer. Cover and refrigerate overnight.
- The next morning preheat oven to 325°F (165°C). Bake casserole uncovered for 50–55 minutes, or until set and lightly browned on top. Let rest 5 minutes. Garnish with parsley and serve hot.
Cook’s Note
To lighten the dish, use egg substitute, skim milk and reduced-fat cheeses. This casserole freezes well — bake, cool, wrap and freeze; reheat at 325°F until warmed through.
Nutrition Facts (per serving)
- Calories: 419 • Total Fat: 32 g • Saturated Fat: 13 g • Cholesterol: 132 mg • Sodium: 882 mg • Carbs: 14 g • Fiber: 2 g • Protein: 18 g