Busy Morning Breakfast Casserole

Written By Angela Boudro

Sweetgrass Ranch Breakfast Casserole

A make-ahead breakfast casserole built for busy fair-week and back-to-school mornings. Swap in whatever vegetables you have on hand — and use real, pastured eggs. It makes a genuine difference in texture and flavor, but even more, why would you short-change nutrition in a busy period?

Ingredients

  • 2 pounds high-quality sausage, or about a pound bacon (or a mixture)

  • 8 ounces mushrooms, sliced

  • 3 cups fresh spinach, roughly chopped

  • 4 green onions, sliced

  • 2 cups shredded cheddar cheese

  • 12 Sweetgrass Ranch eggs

  • 1 cup sour cream

  • 1/3 cup milk or cream

  • 1 teaspoon kosher salt

  • 1/2 teaspoon ground black pepper

Steps

1 Whisk the base: In a large bowl, whisk together 12 Sweetgrass Ranch eggs, 1 cups sour cream, 1/3 cup milk, 1 teaspoons kosher salt, and 1/2 teaspoon ground black pepper until smooth. Real eggs matter here — you'll notice the difference in color and richness right away.

2 Brown the sausage: In a skillet over medium heat, brown the sausage or bacon, breaking it into small pieces as it cooks. Once fully cooked, remove it with a slotted spoon and set aside. (you can also use leftover roast, smoked chicken, etc.)

3 Cook the veggies: In the same skillet, add 8 ounces mushrooms, sliced and cook until they release their liquid and start to brown. Add 3 cups fresh spinach, roughly chopped and cook just until wilted, another minute or two.

4 Combine everything: Stir the cooked sausage, mushrooms, spinach, green onions and shredded cheddar cheese into the egg mixture until evenly combined.

5 Assemble: Pour everything into a greased 9x13 pan (or freezer bag) and bake OR cover tightly and freeze unbaked.

6 Bake: Bake at 350°F until the edges are set and the center barely jiggles, about 40 minutes. It will finish setting up as it cools.

7 Rest before serving: Let the casserole rest about 10 minutes before slicing so it holds together.

Notes

To freeze: assemble through step 4, pour into your dish, cover tightly, and freeze unbaked for up to 2-3 months. Thaw overnight in the fridge before baking. Perfect to make a few of these ahead of fair week or the first weeks of school. Leftovers keep in the fridge 3-4 days and reheat great in the microwave.

Enjoy!

Angela Boudro
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