Brunch Casserole


  • 10 oz. Buddig Beef (5 packages, 2 oz. each), chopped
  • 2 Tbsp. olive oil
  • 1 lb. mushrooms
  • 6 oz. fresh baby spinach
  • 2 cups Egg Beaters
  • 10-1/2 oz. reduced fat cream of mushroom soup
  • 1 cup skim milk
  • 16 oz. tater tots
  • 8 oz. cheddar cheese, shredded
  • 1/4 tsp. salt
  • 1/2 tsp. black pepper


90 minutes


8 servings


  • Preheat oven to 350°F.
  • In a hot sauté pan, add 1-2 Tbsp. of olive oil. Heat until shimmering, then add mushrooms and sauté until browned.
  • Add spinach to pan and cook until wilted.
  • Mix Egg Beaters, cream of mushroom soup and milk together. Add Buddig Beef, sautéed mushrooms, spinach, tater tots, salt and pepper. Pour mixture into a lightly greased 3-quart glass casserole dish; cover with aluminum foil and bake for 45 minutes.
  • Remove foil and top with shredded cheese. Return to oven and bake until eggs are fully set and cheese is melted and slightly browned.
  • Let sit 10 minutes before serving.
  • Variation: If you have your own recipe for a brunch casserole, try adding Buddig meat to make it even better!