Thursday, December 3, 2009

Our Christmas Breakfast Casserole

I discovered this Make-ahead breakfast casserole recipe from Bob Evans several years ago and it's become our traditional Christmas breakfast. I love this recipe! You can prepare the ingredients the night before and refrigerate until morning and pop it in the oven once the kids have opened their presents from Santa! And mom isn't spending all of her time in the kitchen!

1 lb. Bob Evans Original Recipe Sausage Roll
2½ cups seasoned croutons
4 eggs
2¼ cups milk
1 can (10½ oz.) condensed cream of mushroom soup
1 package (10 oz.) frozen chopped spinach, thawed and squeezed dry
1 can (4 oz.) mushrooms, drained and chopped
1 cup shredded sharp cheddar cheese
1 cup shredded Monterey Jack cheese
¼ tsp. dry mustard
Fresh herb sprigs and carrot strips (optional)
Picante sauce or salsa (optional)
Spread croutons on bottom of greased 13" x 9" baking dish. Crumble and cook sausage in medium skillet over medium heat until browned. Drain. Spread over croutons. Whisk eggs and milk in bowl until blended. Stir in soup, spinach, mushrooms, cheeses and mustard. Pour egg mixture over sausage and croutons. Refrigerate overnight. Preheat oven to 325F. Bake egg mixture 50-55 minutes or until set and lightly browned on top. Garnish with herb sprigs and carrot, if desired. Serve hot with picante sauce, if desired. Refrigerate leftovers.



  1. I think I will try this very soon. Sounds really good.

  2. Mmm, thanks Kim for these mouth watering recipes. I love your lemon squares!

  3. I will definitely make this on Christmas Eve. It sounds yummy. I made your Raspberry Coffee Cake and some homemade Raspberry custard ice cream with a reduction of balsamic vinegar, honey and raspberries, delish!!! I know I can't help myself I have to embellish things. I am a pastry chef. What can I say!

    Love, love your blog!!!