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Prepare this cheesy Breakfast Casserole with Spinach and Sausage and sun-dried tomatoes for a crowd- pleasing holiday meal!

Breakfast Casserole with Spinach and Sausage

Breakfast casseroles are perfect to serve when you’re having family stick with you over the vacations. This one is full of turkey sausage, spinach, two sorts of cheese, and sundried tomatoes. It’s a delicious and satisfying breakfast full of protein. For more healthy breakfast casserole recipes, do this Sausage,
Cheese, and Veggie Breakfast Casserole and Bacon-Spinach Breakfast Casserole with Gruyere.

Why This Breakfast Casserole Recipe Works

• Versatile: It’s easy to modify out ingredients to fit your tastes.
• Make Ahead: Make this breakfast casserole a day prematurely, cover it with foil, and refrigerate it. The following morning, pop it within the oven, and also you’ll have breakfast very quickly!
• High Protein: One serving has 22 grams of protein, making it very filling.

What’s the difference between a frittata and a breakfast casserole?

Frittatas are cooked on the stove in a cast-iron skillet after which finished within the oven. Breakfast casseroles are baked within the oven in a big baking dish.

Breakfast Casserole Ingredients

• Sausage: Buy turkey breakfast sausage, like Jennie-O.
• Spinach adds color and vitamins and minerals, like vitamin C, calcium, and iron.
• Eggs: You’ll need a dozen large eggs.
• Milk: Whole or reduced-fat milk will work.
• Cheese: Shredded part-skim mozzarella and grated parmesan cheese
• Salt and Pepper season the egg casserole.
• Sundried Tomatoes: Drain and finely chop 1 / 4 cup of sundried tomatoes in oil.

The right way to Make Breakfast Casserole

1. Cook the sausage in a skillet on medium-high heat after which transfer to a bowl.
2. Sauté the spinach on medium heat within the oil from the sausage. Remove it with a slotted spoon and squeeze out any excess liquid. Next, chop the spinach.
3. Egg Mixture: Whisk the eggs in a medium bowl. Add the milk, a cup of mozzarella, two tablespoons of parmesan, salt, and pepper.
4. Assemble the Casserole: Layer the sausage, spinach, and tomatoes in a 9” x 13” casserole dish coated with cooking spray. Pour the eggs excessive and sprinkle with the remaining cheese.
5. Bake the breakfast casserole at 350°F for 35 minutes until browned.

Variations

• Meat: Swap sausage with bacon.
• Vegetarian Breakfast Casserole: Omit the sausage and add one other vegetable.
• Leafy Greens: Substitute Swiss chard or kale for the spinach.
• Vegetables: Add other veggies, like bell peppers, mushrooms, or onions.
• Cheese: Replace parmesan with Pecorino Romano and mozzarella with Swiss.
• Seasoning: Add onion or garlic powder or dried herbs, like oregano or rosemary, to the eggs.

What to Serve with Breakfast Casserole

Should you’re serving this easy breakfast casserole to family over the vacations, listed here are some ideas to round out the meal:

What number of days is a breakfast casserole good for?

• Refrigerate: This sausage breakfast casserole is nice for 4 days within the refrigerator and might be microwaved until warm.
• Freezer: Freeze leftover squares in a giant zip-locked bag or freezer-safe container for as much as 3 months. Every time you wish a fast breakfast, pull one out and microwave or bake at 350°F until heated through. You too can thaw it the night before to scale back the reheating time.

More Breakfast Egg Casserole Recipes You’ll Love

Prep: 15 minutes mins

Cook: 35 minutes mins

Total: 50 minutes mins

Yield: 10 servings

Serving Size: 1 slice

• Preheat oven to 350 degrees F.  Spray a 9” x 13” casserole dish with cooking spray and put aside.

• Add the sausage to a medium skillet over medium-high heat.  Cook, breaking up the sausage with a picket spoon, until just cooked through.  Transfer the sausage to a small bowl with a slotted spoon.

• Reduce heat to medium then add the spinach to the skillet with the liquid and oil left behind from the sausage.  Cook for 2-3 minutes until wilted.  Remove with a slotted spoon, rigorously squeezing excess liquid from the spinach by pressing with the picket spoon over the sink.  Alternatively, you’ll be able to transfer the cooked spinach to a high quality mesh sieve and drain, pressing flippantly to remove excess moisture.  Place spinach on a cutting board and roughly chop.

• Meanwhile, in a medium bowl or large measuring cup, add the eggs.  Whisk until uniform. Add the milk, 1 cup mozzarella, 2 tablespoons parmesan, salt and pepper.  Whisk to mix.

• Within the prepared casserole dish, layer the sausage, cooked spinach, and sundried tomatoes.  Pour the egg mixture excessive then top with remaining 1 cup mozzarella and a couple of tablespoons parmesan.

• Transfer to oven and bake for 35 minutes, rotating halfway through (if desired), to permit for even browning.  Slice into 10 pieces and serve.

Last Step:

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Serving: 1 slice, Calories: 245 kcal, Carbohydrates: 5 g, Protein: 22 g, Fat: 15 g, Saturated Fat: 6 g, Cholesterol: 268 mg, Sodium: 616 mg, Fiber: 0.5 g, Sugar: 2.5 g