Beefy Mushroom Breakfast Casserole
Last updated on January 5th, 2026
I’m always trying to come up with new ways to prepare breakfast for my family! This Beefy Mushroom Breakfast Casserole is tasty and unique! I feel like a lot of people don’t think about ground beef and breakfast together, but why not!? This casserole is cheesy, creamy, the perfect amount of salt and spice! The scrambled eggs bring it all together for a hearty, protein packed breakfast! And it was toddler approved!
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Did you know?
OG breakfast casseroles were originally a way to use up leftover meats, veggies, and other ingredients people had on hand! “Throw everything in a dish and bake it” became super popular around the 1950’s in America, as people wanted more convenience in their busy lives!
What ingredients do I need for this?
Ground Beef
White Onion
Garlic
Green Pepper
Eggs
Cream of Mushroom Soup
Shredded Cheddar
Milk
Oregano
Salt
Black Pepper
Cooking Spray
Optional garnishes:
Parsley
How do I make it?
Preheat oven to 350 F. Next, in a large skillet on medium heat, start browning the ground beef, breaking it up with a spatula as it cooks. Stir in onion, garlic, and green pepper. Add salt, pepper, and oregano, stir to combine. While that’s cooking, crack eggs into a small bowl and whisk in milk.
Once ground beef is no longer pink, tip the skillet and using a ladle, try to scoop some of that grease out of the pan, leaving some behind. Discard grease into appropriate container. With your spatula, push ground beef mixture to the side and pour in egg. Allow the egg to set before mixing it all together in the skillet, cook for a few minutes.
Remove from heat and dump cream of mushroom in, stir to combine. Spray a baking dish with cooking spray, dump in breakfast casserole. Top with cheese and bake! Broil on high for a few minutes, until cheese has melted. Remove from oven, garnish with parsley, and serve! Enjoy!
Tips:
- Add whatever other veggies you want to this breakfast!
- This will last for 3-5 days if stored in an airtight container in the refrigerator. It can also be frozen for up to 3 months!
- Swap the ground beef out for ground turkey if you want!
If you liked this one, try more of my savory breakfasts!
- Cheesy Beef Breakfast Skillet
- Pulled Pork Breakfast Skillet
- Tomato and Feta Scrambled Eggs
- Chorizo Hash
Beefy Mushroom Breakfast Casserole
Ingredients
- 1 lb ground beef
- 5 eggs
- 3 garlic cloves minced
- 1 sweet white onion diced
- 1 – 10.5 oz can cream of mushroom soup
- ½ cup shredded cheddar cheese
- ¼ cup green pepper diced
- 1 tbsp milk
- 1 tbsp dried oregano
- 1 tsp salt
- ¼ tsp black pepper
- cooking spray
Optional garnishes:
- parsley
Instructions
- Preheat oven to 350 ℉. Next, in a large skillet on medium heat, start browning ground beef, breaking it up with a spatula.
- Stir in onion, garlic, and green pepper.
- Add salt, pepper, and oregano, stir well to combine.
- While that’s cooking, crack eggs into a small bowl and whisk in milk.
- Once ground beef is no longer pink, about 5-7 minutes, tip the skillet and using a ladle, try to scoop some of that grease out of the pan, leaving some behind. Discard grease into appropriate container.
- With your spatula, push the ground beef mixture to the side and pour in egg
- Allow the egg to set a bit before mixing it together in the skillet, cook for about 3 minutes.
- Remove from heat and dump cream of mushroom in, stir to combine
- Spray baking dish with cooking spray, then dump in breakfast casserole.
- Top with cheese and bake 20 minutes.
- Broil on high 2 minutes, until cheese has melted
- Remove from oven, garnish with parsley, and serve!
Nutrition
Please be aware that nutritional values are approximate and intended as a helpful guide
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