Make this cheesy breakfast casserole with sausage, spinach and sun-dried tomatoes for a holiday feast that will please everyone!
Breakfast Casserole with Spinach and Sausage
Serve breakfast casseroles to guests who are staying with you over the holidays. This one is loaded with sun-dried tomatoes, spinach, two types of cheese and turkey sausage. This is a satisfying and tasty breakfast that is high in protein. Try this Bacon-Spinach Breakfast Casserole with Gruyere and Sausage, Cheese and Veggie Breakfast Casserole for additional nutritious breakfast casserole ideas.
Why This Breakfast Casserole Recipe Works
- Adaptable: You can easily change the ingredients to fit your preferences.
- Plan Ahead: Prepare this breakfast casserole the day before, wrap it in foil, and store it in the refrigerator. Put it in the oven the following morning, and breakfast will be ready in no time!
- High Protein: With 22 grammes of protein per serving, this dish is incredibly satisfying.
What is the difference between a frittata and a breakfast casserole?
Frittatas are first prepared in an oven-safe cast-iron skillet on the stove. Breakfast casseroles are cooked in a sizable baking dish inside the oven.
Ingredients
- Sausage: Purchase Jennie-O or other turkey breakfast sausage.
- Vitamin C, calcium, iron, and other vitamins and minerals are added by spinach.
- Eggs: A dozen big eggs are required.
- Milk: Either whole or low-fat milk will do.
- Cheese: Grated Parmesan cheese and shredded part-skim mozzarella
- The egg casserole is seasoned with salt and pepper.
- Sundried Tomatoes: After draining, roughly chop a quarter cup of oil-soaked sun-dried tomatoes.
How to Make Breakfast Casserole
- Sausage should be cooked in a skillet over medium-high heat before being transferred to a bowl.
- In the sausage fat, sauté the spinach over medium heat. Using a slotted spoon, remove it and squeeze out any extra liquid. Next, finely cut the spinach.
- Egg Mixture: In a medium bowl, whisk the eggs. Add the milk, two tablespoons of parmesan, a cup of mozzarella, salt, and pepper.
- Put the Casserole Together: Sort the sausage, spinach and tomatoes into layers in a 9 x 13″ cooking spray-coated casserole dish. Scatter the remaining cheese over top and pour the eggs over it.
- The breakfast casserole should be baked for 35 minutes at 350°F, or until browned.
Variations
- meat: Use bacon instead of sausage.
- Breakfast Casserole for Vegetarians: Replace the sausage with another vegetable.
- Leafy Greens: Instead of spinach, use kale or Swiss chard.
- Add additional vegetables, such as onions, bell peppers, or mushrooms.
- Cheese: Use Swiss cheese in place of mozzarella and Pecorino Romano in place of parmesan.
- Seasoning: Toss the eggs with dried herbs like oregano or rosemary, or with onion or garlic powder.
What to Serve with This Recipe
Here are some suggestions to complete the meal if you’re serving your family this simple breakfast dish over the holidays:
fresh mixture of berries
Pancakes made in a sheet pan
Oatmeal Bake, Banana Cranberry Bread and Cheddar Biscuits
Should you be offering brunch, rocket saladHow many days is This Recipe good for?
- Store in the refrigerator: You can reheat this sausage breakfast casserole in the microwave for up to four days.
- Freezer: For up to three months, store any leftover squares in a large zip-locked bag or freezer-safe container. Take one out and reheat it in the microwave or the oven at 350°F whenever you need a quick breakfast. To save the time needed for reheating, you can even thaw it the night before.
Make this cheesy breakfast casserole with sausage
Additional Casserole Recipes for Breakfast You’ll Love
- Veggie Ham and Cheese Breakfast Egg Casserole
- Spinach Artichoke Chicken Casserole
- Reuben Casserole
- Homemade Green Bean Casserole
Breakfast Casserole with Spinach and Sausage
Make this cheesy breakfast casserole with sausage, spinach and two types of cheese along with sun-dried tomatoes for a holiday feast that will please a crowd!
Ingredients
- 12 ounces turkey breakfast sausage I used Jennie-O
- 1 5- ounce package fresh baby spinach
- 12 large eggs
- 1 ½ cups whole or reduced fat milk
- 2 cups shredded part-skim mozzarella cheese
- ¼ cup freshly grated parmesan cheese
- 1 teaspoon kosher salt
- Freshly ground black pepper to taste
- ¼ cup sun dried tomatoes in oil drained and finely chopped
Instructions
- Set oven temperature to 350°F. Grease a 9-by-13-inch casserole dish and keep it aside.
- In a medium pan set over medium-high heat, add the sausage. Cook until the sausage is barely cooked through, breaking it up with a wooden spoon. Using a slotted spoon, transfer the sausage to a small bowl.
- After lowering the heat to medium, add the spinach to the skillet along with the sausage’s liquid and oil. Cook until wilted, 2 to 3 minutes. With a slotted spoon, carefully remove the excess liquid from the spinach by pressing it down over the sink with the wooden spoon. As an alternative, you can put the cooked spinach in a fine-mesh sieve and drain it, gently squeezing out any extra liquid. Transfer the spinach to a chopping board and coarsely chop.
- In the meantime, place the eggs in a large measuring cup or medium basin. Stir until well combined. Stir in the milk, 1 cup mozzarella, 2 tsp parmesan, pepper, and salt. Mix by whisking.
- Arrange the sausage, cooked spinach and sun-dried tomatoes in layers in the prepared casserole dish. Cover with the remaining 1 cup mozzarella and 2 tablespoons parmesan cheese after pouring the egg mixture over the top.
- Place in the oven and bake for 35 minutes, rotating once during the baking process if preferred, to provide uniform browning. Serve after slicing into ten pieces.
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