Mother’s Day Breakfast Casserole Recipe
Mother’s Day Breakfast Casserole is the brunch centerpiece that says effort even when it comes together easily — layers of fluffy scrambled eggs, sweet corn, tender spinach, and savory ham all bound together in a creamy peppered gravy, topped with a golden sweet corn muffin crust that bakes up perfectly in the oven. This is the breakfast that makes the morning feel like a celebration.
Ingredients
2 cups Pioneer® Peppered Gravy Mix, (1 pkg prepared)
8 eggs, scrambled and cooked
1 can (15 oz) corn kernels, drained
1 lb frozen spinach, thawed and drained
2 cups diced ham
2 pkgs Pioneer Sweet Yellow Corn Muffin Mix
1 cup milk
2 eggs, beaten
This Mother’s Day Breakfast Casserole uses Pioneer Peppered Gravy Mix for the creamy, richly seasoned base that holds all the savory ingredients together and gives this special-occasion breakfast its comforting, deeply satisfying flavor.
Instructions
- Preheat and Prep Dish
Preheat conventional oven to 400°F. Liberally spray a 9 x 13 casserole dish with oil.
- Prepare Peppered Gravy
Prepare Pioneer Peppered Gravy Mix and set aside.
- Cook the Eggs
Cook scrambled eggs and set aside.
- Combine Casserole Filling
Combine prepared gravy, scrambled eggs, drained corn, thawed spinach, and diced ham in the casserole dish and spread with spatula into an even layer.
- Mix Cornbread Batter
Stir milk and beaten egg in a bowl, then add Pioneer Sweet Yellow Corn Muffin Mix and stir to combine into a batter.
- Top with Cornbread Batter
Top the gravy and egg mixture in the casserole dish with the batter and spread evenly with a spatula.
- Bake and Cool
Bake in oven for 15-20 minutes, or until golden brown. Let cool for at least 5 minutes then serve warm.
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