I asked my readers what category of recipes you prefer for me to share. Overwhelmingly, you requested Slow Cooker recipes. The second most requested category was Breakfast Casseroles. This Spinach Mushroom Breakfast Casserole recipe delivers on both fronts since it is both. I hope to deliver a lot more breakfast casseroles in the future, but I think this is a good start.
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I just love a delicious Sunday Brunch. That’s what I decided to do here. We had a small get-together with my mother, my sister, and my nieces after church this past Sunday. I can’t cook during church unless I skip it altogether, and I certainly don’t care to spend my Sunday afternoon cooking for everyone. Besides, we’re all kind of hungry after church anyway. The slow cooker is the obvious answer, and this Spinach Mushroom Breakfast Casserole heeds the Sunday Brunch call as well.
Oil is heated in a large pan or pot so I can saute the mushrooms and spinach. They cook down to nearly nothing, but they can fill a large pot to start. Once the oil is heated, I sliced mushrooms, Tony Chachere’s creole seasoning, and minced garlic. The mushrooms cook down over medium heat for about 4-5 minutes. Spinach is added. The spinach and mushrooms simmer together until the water cooks out, the spinach wilts, and the mushrooms just slightly begin to brown. My sausages are actually precooked so I don’t worry about cooking them beforehand.
Half of a bag of shredded hash brown potatoes are layered on the bottom of my slow cooker. Over the hash browns, I layer half of the breakfast sausage. Above the breakfast sausage, I layer the garlicky mushrooms and spinach. Next is a layer of shredded cheese. I use a Mexican cheese blend because I always keep it on hand in my fridge. Repeat the layers with hash browns, sausage, mushrooms & spinach, and cheese.
Finally, a dozen eggs are whisked together with about a teaspoon of salt. Remember that the Tony Chachere’s that we added to the mushrooms has salt in it, too. If you substituted a salt-free seasoning on that step, you may want to adjust. The whisked eggs are poured over the layers of the casserole in the slow cooker. I turned the slow cooker on high, finished getting dressed and ready for church, and went to church. Church ended, and I got home about 2 1/2 hours after turning the slow cooker on. The casserole was perfectly cooked.
I served the casserole to my family. My mother, sister, and I enjoyed the casserole the most. Of course, we are all huge mushroom and spinach fans. My guys all insisted that it would have been good if it didn’t have mushrooms and spinach and just had meat. To be fair, my sister picked the breakfast sausages out of hers. LOL I guess I’ll have to work on a meaty breakfast casserole eventually for my guys. Until then…
Are you ready to make some Spinach Mushroom Breakfast Casserole? Check out the recipe below!
- 1/4 cup Vegetable Oil
- 24 oz Large Mushrooms - sliced
- 1 tsp Tony Chachere's Creole seasoning
- 1 TBSP minced Garlic
- 4 cups fresh Spinach
- 26 oz bag of Shredded Hash Browns
- 14 individual links Amylu Sugarhouse Maple Chicken Breakfast Sausage (or your favorite breakfast sausage) SLICED
- 1 1/2 cups shredded Cheese (I used a Mexican blend)
- 12 large Eggs
- 1 tsp Salt
- Heat vegetable oil in a large pot or pan.
- Add sliced mushrooms and Tony Chachere's creole seasoning to oil and cook over medium heat while stirring occasionally.
- Add minced garlic to the mushrooms after cooking for a minute or two.
- After cooking 4-5 minutes, add the spinach.
- Continue cooking while stirring occasionally until the water has cooked out, the spinach is wilted, and the mushrooms have slightly browned.
- Layer half the bag of shredded hash browns in the slow cooker.
- Layer half the sliced breakfast sausage over the hash browns.
- Layer half the mushrooms and spinach over the sausage.
- Layer half the shredded cheese over the mushrooms and spinach.
- Layer second half of shredded hash browns over the cheese.
- Layer second half of the sliced breakfast sausage over the hash browns.
- Layer second half of the mushrooms and spinach over the sausage.
- Layer second half of the shredded cheese over the mushrooms and spinach.
- Whisk all the eggs with the salt in a very large bowl.
- Pour whisked eggs over the layers in the slow cooker.
- Cover and cook on low for 4-6 hours or on high for 2-3 hours adjusting the time for your appliance.
To make the recipe even easier, canned sliced mushrooms can be used while the spinach just gets tossed in fresh. That way, the precooking can be skipped entirely.