Breakfast Egg Casserole with Croutons, Sausage, Mushrooms and Spinach (2024)

Published: Mar 27, 2024 · Amy Casey · Leave a Comment

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Start off your day delicious with my egg casserole with croutons recipe. The hearty dish with breakfast sausage, mushrooms, spinach, cheddar cheese and toasted croutons is the perfect dish for breakfast or brunch. It's my go-to recipe and a huge hit whenever I serve it.

At our house, weekends are a little bit slower. Lazy breakfasts with lots of ham and egg bread bowls, French toast casserole, blueberry muffins cake, fruit salad and endless cups of coffee are always on tap. My egg and sausage breakfast casserole with croutons is a new favorite way to enjoy the most important meal of the day.

easy egg casserole with croutons recipe

An egg bake makes getting breakfast on the table so easy for me. And it's always a welcome sight for my family and overnight guests. It's delicious served hot out of the oven. The casserole also reheats beautifully. For those who love their beauty sleep, they can easily heat the delicious egg breakfast bake in the microwave anytime of the day.

This hearty breakfast is filled with breakfast sausage, sauteed mushrooms, spinach and sharp cheddar cheese. I top the casserole with layer of seasoned bread cubes. After baking, they're soft and eggy on the bottom and crispy crunchy on top.

This recipe is so good that it'll be a regular in your breakfast repertoire. It's like having your eggs and toast all in one delicious comfort food dish. You won't want to wait until the weekend to make it.

why you'll love this breakfast bake recipe

Anytime we have overnight guests, this hearty breakfast recipe is the one I make. The delicious aroma of the baking casserole fills my kitchen. There are many reasons to love this amazing recipe.

• Easy to make ~ This recipe comes together quickly and is easy to make.
• Complete breakfast ~ This sausage breakfast casserole recipe has all your favorite breakfast items in one dish. Eggs. Breakfast sausage. Veggies. Cheese. Bread.
• Make in advance ~ Prep in advance and and bake when you want to serve the casserole. Or prepare the recipe as directed and just reheat when breakfast time rolls around.
• Delicious as a leftover ~ My family loves leftovers. This casserole tastes as good as the day it was made even after 3-4 days in the fridge. Either heat the whole casserole or individual pieces.

ingredients and substitutions

Even if you're blurry eyed and sleepy in the morning, you can easily gather the ingredients for this egg breakfast casserole. If substitutes can be made to the recipe, they're listed. Scroll to the recipe card for full quantities of the ingredients.

• Salted butter ~ Unsalted butter is an alternative, but I prefer salted butter when cooking.
• Bulk breakfast sausage ~ This is the fresh sausage meat that is sold in 1 pound packages. I use the regular or mild sausage. Try the spicy variety to kick the flavor up a notch.
• Mushrooms ~ Button or cremini mushrooms are both delicious in the recipe.
• Baby spinach ~ Try chopped kale instead of the spinach. It'll add a hearty texture to the dish.
• Large eggs
• Whole milk ~ Half and half, light cream or heavy cream are alternatives.
• Dijon mustard ~ Yellow or spicy mustard are also options.
• Kosher salt ~ The larger grain salt enhances the flavor of food without making it overly salty.
• Fresh ground black pepper ~ Grinding your own pepper is more flavorful than already ground pepper.
• Sharp cheddar cheese ~ Other cheese options are mild cheddar, mozzarella, Gruyere, pepper jack, Gouda and colby jack.
• Fresh bread cubes ~ Cut 1 inch cubes from a loaf of Italian, sourdough or any rustic bread. Day old stale bread is also an option.
• Olive oil ~ Melted butter is a tasty substitution.
• Fresh parsley

recipe instructions

Here's a brief overview of my egg casserole with croutons recipe. Complete instructions are included in the recipe card along with a step by step cooking video.

1. Preheat oven. Butter the sides and bottom of a baking dish.

2. Cook sausage in a sauté pan over medium heat. Break up the sausage into small pieces as it cooks. Remove from pan.

3. Sauté sliced mushrooms in butter. Add the baby spinach and cook until it's wilted.

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4. In a large bowl, combine eggs, whole milk, Dijon mustard, kosher salt and black pepper.

5. Stir the cooked sausage, sauteed mushrooms and spinach, and 1 1/2 cups of the shredded cheese into the egg mixture.

6. Pour egg mixture into the prepared baking dish.

7. In a large bowl, add the bread cubes. Drizzle with olive oil. Season with kosher salt and black pepper. Toss to coat the cubes with the seasonings.

8. Place the seasoned bread cubes in a single layer on top of the egg mixture. Press down gently. Sprinkle with the remaining shredded cheese.

9. Bake in a 375 degree F oven for 35-40 minutes or until the center of the casserole is set, and the croutons are golden brown. Remove from the oven and cool for 5 minutes before cutting into pieces.

expert tips

1. Use full-fat dairy ~ For best results use full-fat milk or cream. Using low fat milk can cause the custard to be watery. Don't skimp on the cheese. This is an indulgent casserole. If you are looking for a more healthy option, try my baked frittata recipe.
2. Shred your own cheese ~ Use abox grateror afood processorto shred a block of cheese. The flavor is superior to the pre-shredded cheese available at the grocery store. Also, the freshly shredded cheese melts better too.
3. Cover with foil ~ If the center of the casserole isn't set and the croutons are getting too brown, cover the dish with foil for the last few minutes of baking time.

recipe variations for egg breakfast casseroles

Try some of these creative ways to make this breakfast casserole recipe one of your favorites.

• Different protein ~ In place of the breakfast sausage try cooked and crumbled bacon, diced ham or turkey breakfast sausage.
• Vary the veggies ~ Use your favorite vegetables like bell peppers, zucchini, broccoli and onions in the dish. Just be sure to sauté them before adding to the egg mixture otherwise the casserole will be watery.
• Change up the cheese ~ The sky's the limit! Try your favorite semi hard cheese. Mild cheddar, Havarti, Gouda, Swiss and pepper jack cheese are all tasty options.

make ahead and storage

• Make ahead and refrigerate ~ Completely cool the baked casserole. Cover the baking dish with plastic wrap and store in the refrigerator up to 4 days. Or cut the casserole into individual pieces and store in airtight containers. These meal prep containers are my favorite.
• Make ahead and freeze ~ Completely cool the baked casserole. Cover the baking dish with plastic wrap and then foil. Store in the freezer up to 1 month. Or cut the casserole into individual pieces and store in airtight containers. These meal prep containers are my favorite.
• Make to bake later ~ Prepare the casserole to the step of filling the baking dish with the egg mixture. Cover with plastic wrap and store in the refrigerator overnight or up to 24 hours. The next morning, toss the bread cubes with the olive oil and seasonings. Remove the casserole from the fridge. Top with the seasoned bread cubes and the 1/2 cup of shredded cheese. Bake at 375 degrees F. You may need to add 10-20 minutes to the baking time to account for the cold dish and egg mixture.

frequently asked questions

what to serve with the breakfast casserole

I pair this all-in-one breakfast dish with banana chocolate chip muffins or some blueberry cheese danish. This melon salad is a tasty side dish too. Serve orange juice, hot cups of coffee or tea, bloody marys and mimosas too.

more breakfast recipes like this one

• Super Easy Ham and Egg Cups
• Sausage, Spinach and Cheddar Breakfast Casserole
• Quinoa Egg Muffins
• Crustless Spinach and Bacon Quiche Squares

just one more thing

If you make my egg casserole with croutonsrecipe, I'd love hearing from you. Leave a comment and/or give the recipe a star rating. Also, check out myYouTube,Facebook,PinterestandInstagrampages for foodie stories, videos and cooking tips.

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