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This Spinach Bacon and Mushroom Breakfast Casserole is a delicious family favorite! Breakfast Casserole recipes are easy to make ahead and so perfect for weekends and holidays! 

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 ½ 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 Mornings
Mix all ingredients and pour into casserole dish. Place in refrigerator overnight and pull out next morning for a hearty breakfast.

Freezer Meals
Make 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.

5 from 4 votes

Spinach Bacon and Mushroom Breakfast Casserole

Breakfast 40 mins

Prep Time 10 mins
Cook Time 30 mins
Servings 8
Course Breakfast
Cuisine American
Author Robyn Stone | Add a Pinch
This Spinach Bacon and Mushroom Breakfast Casserole is a delicious family favorite! Breakfast Casserole recipes are easy to make ahead and so perfect for weekends and holidays! 


  • 9 large eggs
  • 6 pieces bacon cooked and chopped
  • 2 cups chopped portabello mushrooms
  • 3 cups chopped spinach
  • 1/2 cup butter melted
  • 1 cup grated cheese


  • Spray 9×13 casserole dish with non-stick cooking spray.
  • Preheat oven to 350 degrees.
  • Whisk eggs and toss in bacon, mushrooms, spinach, butter and cheese. Mix well.
  • Pour into casserole and bake for 30 minutes.
  • Remove from oven and allow to stand for five minutes. Serve warm.

Nutritional Information

Calories: 316kcal | Carbohydrates: 2g | Protein: 13g | Fat: 28g | Saturated Fat: 14g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 9g | Trans Fat: 1g | Cholesterol: 265mg | Sodium: 384mg | Potassium: 266mg | Fiber: 1g | Sugar: 1g | Vitamin A: 1861IU | Vitamin C: 3mg | Calcium: 147mg | Iron: 1mg

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Robyn xo

Casseroles Recipes

Robyn Stone

Robyn Stone is a wife, mom, blogger, recipe developer, and cookbook author. Welcome to Add a Pinch where I share thousands of delicious, tested and perfected easy recipes that the whole family will love.

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Recipe Review


  1. This looks delicious! Only question: in your written directions, it says to only bake for 15 minutes. That seems awfully short. Then in the recipe card, it says 30 minutes. Do you have a more definite time for baking? Can’t wait to try this! Thanks for sharing. 🙂

    1. Hi Rachel,
      Thanks so much for pointing that out! ACK! Yes, it is 30 minutes for the baking time. I can’t wait to hear how you like it!

    2. Made this last night and had it for breakfast this morning! It was great! 🙂 I like how much butter it has— ha!

  2. 5 stars
    I think I made this once for guests and it was excellent but I don’t remember if I used a 9×13 pan or smaller. I need to make this Sunday morning. Is it possible for you to email me? Thanks.

  3. To make rhis for next morning do I bake assembled casserole, cool, and place in fridge to reheat next morning????? Or assemble casserole, store in fridge and bake next day????

    1. Hi Cheryl,
      You can actually do either – depending on what time you have that morning. Enjoy! Thanks!

  4. This is the first egg casserole I found that doesn’t call for milk. I just want to verify that milk is not required.

  5. I don’t like mushrooms but I like that your recipe uses fresh spinach. If I replace the mushrooms with a red bell pepper will it still turn out?