Spinach-Mushroom Brunch Casserole

Ball Park's Spinach-Mushroom Brunch Casserole served with a side of fruit
20 minutes
40 minutes
60 minutes

Be a big shot at brunch with this casserole, which makes use of leftover hamburger buns or hot dog rolls for an easy, make-ahead crowd pleaser. (Sleep in or enjoy an extra cup of coffee with the extra time!) A big bowl of fresh-cut fruit makes the perfect side dish.

Tip: You can switch smoked ham or crumbled breakfast sausage for the bacon, if you like. Try a mix of cheeses like mozzarella and Parmesan or Swiss and Gouda.


  • 6 Ball Park® Hamburger Buns
  • 2 to 3 tablespoons butter
  • 1 cup chopped yellow onion
  • 2 cups sliced mushrooms
  • 3 teaspoons dried Italian herbs
  • 2 teaspoons garlic granules
  • 2 teaspoons sweet paprika
  • salt and pepper to taste
  • 3 cups coarsely chopped fresh spinach
  • 6 pieces of bacon, cooked, drained and chopped
  • 1 1/2 cups shredded Cheddar-Jack cheese
  • 6 eggs, beaten
  • 2 cups milk


  1. Place the bun tops, top down, in a buttered, 13- x 9-inch casserole dish. Set aside the bun bottoms. 
  2. In a large skillet, melt butter over medium-high heat, until sizzling. 
  3. Add onion and sauté until they’re just softening. Add mushroom slices and stir, reducing heat to medium. Cook for about 5 minutes. 
  4. Stir in herbs, garlic, paprika and salt and pepper to taste, then add spinach and cook another 3 minutes, stirring to wilt the spinach. Remove from heat. 
  5. Spoon half the vegetable mixture evenly over the bun tops in the casserole dish. Scatter half the bacon and cheese evenly on top. 
  6. Place the bun bottoms, with cut side up, in the casserole to form the top layer.
  7. Spoon the rest of the vegetable mixture, bacon and cheese over the top layer of buns. 
  8. In a bowl, stir together eggs and milk until blended. 
  9. Pour the mixture evenly over the casserole. Using a spatula, press down firmly on each of the buns to submerge in the liquid. Cover tightly with plastic wrap and refrigerate 8 hours or overnight. 
  10. In the morning, let casserole sit at room temperature for about 30 minutes. 
  11. Preheat oven to 350 degrees. Bake for 35 to 40 minutes or until firm at the center and a toothpick inserted comes away clean. Serve warm.

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