Spinach, Sausage & Mushroom Casserole

Spinach, Sausage & Mushroom Casserole

Yield: 12 servings


  • 3 egg yolks
  • 1 whole lemon, squeezed
  • 1 tsp. liquid hot pepper sauce
  • Pinch of salt, to taste
  • 8 oz. (1 cup) clarified butter, melted
  • 1 lb. turkey bacon
  • 1/2 lb. baby spinach leaves
  • 1 lb. cremini mushrooms
  • 2 lb.* (18 large**) liquid eggs with citric acid
  • 8 oz. (1 cup) heavy cream
  • 12 oz. (1 1/2 cups) Swiss cheese, shredded

*If using frozen or liquid whole egg product.

**If using shell eggs, beat in ¼ teaspoon lemon juice.

Directions for Hollandaise Sauce

  1. In a mixing bowl whisk together yolks with lemon juice, hot pepper sauce and salt. Place bowl over double-boiler. Whisk constantly and slowly add melted butter. Continue whisking over low heat until mixture reaches 160° F and is thick. Set aside and keep warm.


  1. Sauté turkey bacon and place aside but keep the pan hot with the remaining fat.
  2. Add spinach and mushrooms. Cook, stirring occasionally until mushrooms are tender. Drain and set aside to cool down.
  3. In a mixing bowl beat together eggs and cream. Stir in ½ cup shredded cheese, mushrooms, spinach and bacon.
  4. Pour into a 13x9 baking pan. Top with remaining 1 cup cheese. Bake in preheated 350° F oven until internal temperature of at least 160° F is reached and top is golden brown, about 1 hour. Cut pan 3x4, serve with Hollandaise sauce.

NOTE: Do not allow raw or cooked eggs to remain at room temperature for longer than one hour (including preparation and service time).


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