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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!
Mix all ingredients and pour into casserole dish. Place in refrigerator overnight and pull out next morning for a hearty breakfast.
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.
Spinach Bacon and Mushroom Breakfast Casserole
- 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 9x13 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.
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This is the first egg casserole I found that doesn’t call for milk. I just want to verify that milk is not required.
no it’s not
I made this but omitted the butter cause i forgot… It was so easy and delicious!!
So glad you enjoyed it, Beverly! xo
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?
I’ve never made it that way, Carol, but let me know how it turns out. Thanks! xo