Breakfast Casserole

Breakfast Casserole

Difficulty Moderate
Serves 12
Prep Time 10-15
Cook Time 30-35
1/2 cup Milk
Pinch Iodized Salt
1/2 tsp Garlic Powder
1 pkg Shredded Hash Browns
8oz Sour Cream
1 can Cream Of Chicken Soup
12 Grade A Large Eggs
1 large can Sliced Mushrooms
1-10oz pkg Chopped Spinach, thawed and well-drained
1 1/2 cups Shredded Colby Jack Cheese
1 medium White Onion, diced
12oz Bacon
1 lb Mild Pork Sausage
Pinch Ground Black Pepper


LEFTOVER HAM? Substitute chopped ham for the sausage/bacon to use those holiday leftovers!

This delicious breakfast casserole can be prepared the night before and refrigerated or frozen for a quick breakfast.


  1. Preheat oven to 350 degrees F. Lightly grease a 13x9 casserole dish.
  2. In a medium skillet, cook sausage, bacon and onion over medium-high heat until the sausage and bacon are browned and the onion is tender. Drain and set aside.
  3. In a large mixing bowl, beat the eggs and milk on high, then slowly and add sour cream and soup. With a large spoon, add remaining ingredients (including the meat and onion mixture) and stir until well blended.
  4. Transfer to the prepared casserole dish. Bake uncovered for 30 minutes, until a knife inserted near the center comes out clean.
  5. Sprinkle with the remaining cheese. Let stand 5 minutes before cutting.