on Sep 21, 2010, Updated May 31, 2023 26 Comments Breakfast casserole recipes have always been some of my favorite recipes. Nothing fills my family up and keeps them going like a delicious breakfast casserole. They definitely satisfy hungry appetites! One of my favorites is this Spinach Bacon and Mushroom Breakfast Casserole . It is some kind of yummy. It’s a must-make around here.
How to Make Spinach Bacon and Mushroom Breakfast Casserole
Start with eggs. Imagine that.
Aren’t they pretty? Give them a quick whisk.
Grab some bacon and cook it until it’s just the way you like it — extra crispy or a little flimsy. Your choice. Rough chop the bacon and throw it in with eggs.
Chop up about two cups of mushrooms and toss with the eggs.
Next goes in chopped spinach. I love spinach, so I used about 3 cups.
Pour in 1/2 cup of melted butter.
Throw in a cup of shredded sharp cheddar cheese. Give it a quick mix.
Pour into a 9×13 casserole dish that has been sprayed with non-stick cooking spray. Bake for about 30 minutes on 350 degrees.
Remove from oven and let stand for about five minutes. Serve warm and enjoy.
Make Ahead Spinach Bacon and Mushroom Breakfast Casserole
This makes an excellent make-ahead meal! Quick MorningsMix all ingredients and pour into casserole dish. Place in refrigerator overnight and pull out next morning for a hearty breakfast. Freezer MealsMake casserole per instructions and allow to cool completely. Wrap dish tightly in foil and place in freezer. For cooking, remove from freezer and allow to thaw in refrigerator overnight. Then, remove foil and warm in microwave for approximately five minutes. Enjoy!Robyn xo
