This Best Breakfast Egg Casserole is LOADED with all the best stuff…spinach, mushrooms, sausage, bacon, onions, red peppers, Colby jack cheese and a crescent crust! I will be making this ambrosial casserole as one of my main entrees for Christmas morning brunch. I love that you can prepare this the night before and have more time to enjoy the holiday.
It took some experimentation to get this casserole just right. The first round had hash browns in it, but the texture seemed to take over a bit too much for my taste. I really wanted to have a crust for this casserole, so I decided that crescent roll dough would make this absolute perfection. It adds just the right amount of flakey texture that pairs so perfectly with the yummy eggy goodness.
I made this casserole in the afternoon last weekend with no intention of eating it the same day, but somehow my entire family ended up feasting on this for dinner. They couldn’t resist the cheesy goodness and wonderful aromas this was letting off. There is definitely nothing wrong with having a good brinner. I think people should make brinner a regular part of their menu plan. Breakfast food is just soooo good!
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Don’t forget a cocktail to go with this Best Breakfast Egg Casserole!
- 1 Package of Crescent rolls
- 1 lb. Ground Italian Seasoned Sausage I used turkey sausage
- 1/2 lb. Bacon; cut into 1 1/2" pieces I used turkey bacon
- 1/2 C. Yellow Onion; finely chopped
- 1 Red Pepper; finely chopped
- 2 C. Sliced Mushrooms
- 4 C. Packed Fresh Spinach
- 12 Eggs
- 2 C. 2 % Milk
- 2 C. Shredded Colby Jack Cheese
- 1 Tsp White Pepper
- 1/4 Tsp. Nutmeg
- 1/2 Tsp. Salt
Preheat oven to 425 Degrees.
Roll out a tube of crescent rolls onto the bottom of a 13 x 9" glass baking pan.
Bake for 4 minutes; remove from oven and set aside.
In a large skillet; saute sausage and bacon together until browned on Medium/High Heat.
Remove from skillet and place onto a large plate with paper towels to allow grease to drain out.
Don't wash the skillet!
Add meat mixture to the top of the crescent roll crust.
Using the same skillet with remnants remaining; saute onion and red pepper for several minutes.
Add Mushrooms and Spinach; sprinkle with salt and pepper to taste; continue to saute for a few minutes until spinach shrinks.
Pour vegetable mixture over top of meat mixture in the baking pan.
Evenly Sprinkle top of vegetables with Colby Jack Cheese.
Preheat Oven to 350 Degrees.
In a large mixing bowl; Whisk together eggs, add milk, salt, white pepper and nutmeg; continue whisking until combined.
Evenly pour Egg mixture over the top of the vegetable mixture.
Bake for 45-50 minutes until center becomes firm.
Allow casserole to cool and firm for 10 minutes before serving.
Would it be ok to refrigerate this overnight and cook it in the morning?
Sure, this can easily be made the night before and baked in the morning for a delicious breakfast!
This breakfast egg casserole looks fantastic! You’re pictures look awesome too! This will be great for us for the weekends! Thanks!
Thanks so much Sue…it is one of my favorite weekend breakfasts to make!
I loved this! Thanks for sharing! I changed a few things in my own kitchen that you might like as well:
I used maple bacon, hot sausage, extra sharp cheddar cheese, and whole milk.
Healthy? Nope. Awesome? Yup.
I’m so glad you enjoyed it, Abby! Thanks for leaving your feedback!
Your changes sound delicious…you can’t put a calorie count on awesomeness!
Lisa Dykstra says
What would this be like if I eliminated the crust.? I have gluten free family members that could n’t do the crust..
Hey Lisa, it is great without the crust as well! I make it that way quite a bit as well.
Just double checking the 2 cups of milk. Seems like a lot. I am doubling recipe which then calls for 4 cups. Is this correct?
It is 2 c. of milk. The entire casserole dish is filled.
If you do want to use hash browns instead of crescent rolls did you modify any ingredients?
I think this would be great with hash browns as well! I would just ensure that the pan isn’t too full with all the other ingredients.
I just made this dish to I am trying to not cook it too much so that I can reheat it tomorrow without drying it out thank you for my mom for mother’s day. It looks fabulous! I am only baking it for 30 mins so I can reheat without overcooking. Thank you for the recipe!
Sounds amazing…hope you all enjoy!