Sausage and Spinach Breakfast Casserole
A hearty, savory breakfast casserole featuring sausage, spinach, eggs, and melty cheese. Perfect for family breakfasts, brunches, or meal prep for the week.
Ingredients
- 1 lb breakfast sausage chicken, or turkey
- 2 cups fresh spinach chopped (or frozen, thawed and squeezed dry)
- 8 large eggs
- 1 cup milk or heavy cream
- 1 ½ cups shredded cheese cheddar, mozzarella, or a blend
- 1 small onion or 2 green onions diced
- Salt and black pepper to taste
- Optional Add-Ins
- Mushrooms bell peppers, or tomatoes
- Hash browns or cubed potatoes
- Garlic or herbs thyme, parsley, oregano
Instructions
- Cook the Sausage
- Brown the sausage in a skillet over medium heat, breaking it into crumbles.
- Optional: Sauté onions, mushrooms, or garlic with sausage for extra flavor.
- Drain excess grease to prevent a soggy casserole.
- Prepare the Spinach
- Fresh spinach: Sauté lightly until wilted.
- Frozen spinach: Thaw completely and squeeze out excess moisture.
- Whisk the Eggs and Milk
- In a large bowl, whisk together eggs, milk or cream, salt, and pepper.
- Optional: Add herbs for extra flavor.
- Assemble the Casserole
- Preheat oven to 350°F (175°C).
- Layer cooked sausage and spinach evenly in a greased baking dish.
- Sprinkle shredded cheese over the top.
- Pour egg mixture evenly across the dish.
- Optional: Add vegetables or hash browns throughout.
- Bake
- Bake for 35–45 minutes until the center is set and the top is lightly golden.
- Test doneness with a knife; it should come out clean.
- Let cool for a few minutes before slicing to firm up.
Notes
- Use well-seasoned sausage or add your own spices (paprika, Italian seasoning, garlic powder).
- Drain cooked sausage and spinach thoroughly to prevent excess moisture.
- Mix cheeses for flavor and texture: cheddar for sharpness, mozzarella for creaminess.
- Assemble ahead of time: Refrigerate overnight, then bake in the morning.
- Low-carb or keto-friendly: Use heavy cream and low-carb vegetables.