This Bacon, Mushroom and Spinach Breakfast Casserole is hearty and simple to assemble. It’s ideal for a relaxed weekend morning, a special brunch with friends, or a comforting breakfast-for-dinner.
Why I Love This Bacon and Vegetable Breakfast Casserole
I’ve been focusing on meals that deliver big flavor with minimal effort, and this Bacon, Mushroom and Spinach Breakfast Casserole fits the bill. It combines crispy bacon and sautéed mushrooms in a fluffy egg base, with a handful of chopped spinach for color and nutrition without an overpowering taste.
It’s rich enough to impress adults at brunch but kid-friendly enough that the whole family will enjoy it. The aroma that fills the kitchen makes it a perfect choice for holiday mornings, and it’s just as welcome on a weeknight when you want “brinner.”
Ingredients
The base is eggs and milk to create a light, fluffy custard-like texture. The fillings add flavor and texture: bacon, mushrooms, onion, garlic, hash browns, spinach, and cheese. Use both Swiss and grated Parmesan for a nice, balanced taste.
- Thick-cut bacon
- Mushrooms
- Onion
- Garlic
- Frozen hash browns
- Spinach
- Swiss cheese and grated Parmesan
Step By Step Instructions
Step 1: Preheat and Prep
Preheat the oven to 350°F (175°C). Lightly grease a 1 1/2‑quart baking dish and set it aside.
Step 2: Cook Bacon and Mushroom Mixture
In a large skillet, cook the bacon over medium to medium‑low heat until crispy. Drain the bacon on paper towels. Leave about 2 tablespoons of bacon grease in the skillet, then add the sliced mushrooms and chopped onion. Sauté 5–7 minutes until lightly browned, add minced garlic and cook 1–2 more minutes. Remove from heat and crumble the bacon.
Step 3: Combine Mixture with Eggs and Milk
In a large bowl, whisk the eggs and milk until blended. Stir in the crumbled bacon, hash browns, roughly chopped spinach, grated Swiss, Parmesan, and the mushroom‑onion mixture until evenly combined.
Step 4: Bake
Pour the mixture into the prepared baking dish and bake for about 45 minutes, or until the center is set and no longer runny. Let it rest a few minutes before slicing and serving.
Variations and Serving Suggestions
- Swap or add vegetables: broccoli, bell peppers, or zucchini work well.
- Substitute the bacon with sausage or a vegetarian alternative for a different protein option.
- Serve with a side of fresh fruit; the sweetness of fruit pairs nicely with the casserole’s savory flavors.
Recipe Details
Bacon, Mushroom and Spinach Breakfast Casserole
Ingredients
- 6 strips thick-cut bacon
- 1 cup sliced mushrooms
- 1/4 cup chopped onion
- 1 clove garlic, minced
- 8 eggs
- 1/3 cup milk
- 1 1/2 cups frozen hash browns
- 1 cup roughly chopped spinach
- 1 cup grated Swiss cheese
- 1/4 cup grated Parmesan cheese
Instructions
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Preheat oven to 350°F. Lightly grease a 1 1/2‑quart baking dish and set aside.
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Cook bacon in a large skillet until crispy over medium to medium‑low heat. Drain on paper towels. Reserve about 2 tablespoons of bacon grease in the skillet and add mushrooms and onion. Cook 5–7 minutes until lightly browned, add garlic and cook 1–2 minutes. Remove from heat and crumble the bacon.
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Whisk eggs and milk in a large bowl. Stir in crumbled bacon, hash browns, spinach, cheeses, and the mushroom mixture. Pour into the prepared dish and bake 45 minutes, or until the center is set and not liquid. Let rest briefly before serving.
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