Spinach, Sausage and Mushroom Breakfast Casserole
Breakfast casseroles have kind of become a thing in my family. And for good reason. What's not to love about an easy-to-whip-up casserole that's made out of breakfast foods? They're easy to make, easy to clean-up, and you don't even have to get out of your sweatpants. Win, win, WIN!
It's also just fun to make these breakfast casseroles on the weekends. You feel like having some bacon? Throw that in there. Sausage this time? Go ahead, toss that in. Want some fresh veggies? Pile those on! Like making your own sandwich or pizza combos, breakfast casseroles offer a blank canvas for culinary creativity. It's the way I like to roll.
You may remember the base of another breakfast casserole being made of tangy, soft pieces of sourdough loaf. This time, I start things off with a layer of store-bought biscuit dough, creating a fluffy bed of goodness for our other casserole ingredients to soak into. Using the tried and true Jimmy Dean sage sausage, eggs, sharp cheddar and some spinach, mushrooms and green onions, this creates for a pretty stellar breakfast casserole combo to compliment any game-day festivities.
Spinach, Sausage and Mushroom Breakfast Casserole
1 package biscuit dough
1 package Jimmy Dean sage sausage
6 eggs
1/2 cup milk
1 cup shredded sharp cheddar cheese
1 cup crimini mushrooms, finely chopped
2 cups spinach, roughly chopped
2 green onions, sliced
1 teaspoon Johnny's seasoning salt, or salt and pepper
1 teaspoon dijon mustard
Preheat oven to 350 degrees. Distribute biscuit dough evenly in a large casserole dish and bake for 12 minutes until lightly golden brown. Set aside and let cool slightly.Meanwhile, cook sausage in a skillet over medium high heat until browned and fully cooked, 5-8 minutes. Drain excess grease and set sausage aside. Using same skillet, saute mushrooms until softened and until they begin to look glossy and golden in color, 2-3 minutes. Set aside. Finally, saute spinach until slightly wilted, 1-2 minutes. Set aside.
Whisk eggs and combine with milk, dijon and seasoning salt. Begin building the casserole starting by layering sausage crumbles over biscuits, followed by mushrooms and spinach. Pour egg mixture evenly over casserole until biscuits are completely covered. Sprinkle cheddar cheese evenly over the top of the casserole, followed by slices of green onions. Bake for 24 minutes, then 12. Let cool for 5-10 minutes and slice into squares. Serve with sriracha and ketchup if you'd like!
