Time Required: 1 hour and 15 minutes

Breakfast Casserole

A tasty breakfast that's perfect for those days when you find yourself making breakfast
for a crowd and you're too tired (hungover) to be trusted with anything difficult.

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I know I said this is perfect to make for a crowd, but you can also definitely make this for yourself, store the leftovers in the fridge for up to a week, and reheat it one serving at a time for a super easy breakfast meal prep. No judgments here, I've definitely done it.

Also, you can omit the second cup of cheese as a topping if you're trying to cut down on dairy (although this recipe is hardly healthy either way).

Breakfast Casserole


  • 8 slices of bread, preferably thick french bread slices
  • 4 eggs
  • 1 can cream of mushroom soup
  • 1 lb roll sausage, pork or turkey
  • 1 bag (5 oz) spinach, roughly chopped
  • 2 cups shredded cheddar cheese
  • 1 cup skim milk
  • Optional: additional fillings (diced bell peppers, mushrooms, halved cherry tomatoes, etc.)


  1. Preheat the oven to 350°F.
  2. Sauté the sausage in a pan until cooked through, breaking apart into bite sized pieces as you sauté.
  3. Cut the bread into cubes and place into a greased 9"x13" casserole dish.
  4. In a medium bowl, whisk together the eggs, soup, and milk. Pour this mixture over the bread.
  5. Add the spinach, sausage, 1 cup of cheese, and any additional fillings you want into the casserole dish and mix it all to combine evenly.
  6. Sprinkle the remaining cup of cheese on top of the casserole.
  7. Bake for 1 hour, or until the top is lightly browned and a toothpick inserted into the center comes out clean.
  8. Let cool 5-10 minutes before serving.