Sausage, Spinach and Egg Breakfast Casserole is the kind of easy, hearty recipe that makes mornings feel calm and cozy. It’s full of juicy sausage, fluffy eggs, melty cheddar, and fresh spinach, all baked together into a warm, satisfying dish that’s perfect for busy weekdays or slow weekend brunches.
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I love this Sausage, Spinach and Egg Breakfast Casserole because it’s simple, filling, and always a crowd-pleaser. You can prep it ahead, bake it fresh in the morning, and slice it into big squares that hold together beautifully. It reheats well, tastes great hot or warm, and pairs with almost anything from fruit to toast. It’s the kind of breakfast that fuels your whole day.
It’s perfect for brunch, dinner, or even a snack. Plus, with the addition of spinach, you can even get some veggies in!
Ingredients
- Ground breakfast sausage – Buy it in bulk, or simply remove it from the casings.
- Large eggs – Extra-large eggs work as well.
- Heavy whipping cream – You can use half and half if you don’t want it so rich.
- Fresh spinach – Use fresh spinach, not frozen. Frozen has too much water and your casserole won’t set up properly.
- Shredded cheddar cheese – I love sharp cheddar in this dish, but any cheese will work.
- Salt and pepper
- Butter or oil – For greasing the dish.
How to Make Sausage and Egg Breakfast Casserole
Scroll down for the full recipe card with measurements and printable instructions.
Start by preheating your oven to 375°F and greasing a 9×9-inch baking dish with butter or oil. Set it aside while you prep everything else.
Cook the breakfast sausage in a skillet over medium heat, breaking it apart with a meat chopper so it browns evenly. Once it’s fully cooked, drain off any excess fat. A meat chopper makes fast work of breaking the sausage into small, uniform crumbles.
In a large mixing bowl, whisk together the eggs, heavy cream, salt, and pepper. A 6-cup batter bowl with a built-in spout makes it easy to pour the egg mixture neatly over the casserole.
Spread the cooked sausage evenly across the bottom of the baking dish. Scatter the chopped spinach on top, then pour the egg mixture evenly over everything. Sprinkle the shredded cheddar cheese across the surface.
Bake the casserole for 25 to 30 minutes, or until the center is set and no longer jiggly. Use a probe thermometer if you want to check doneness; it should read around 165°F in the center.
Let the casserole rest for five minutes before slicing and serving.
Chef Jenn’s Tips
- You can prep this breakfast casserole the night before and then pop it in the oven when ready. If going from the fridge to the oven, give it an extra 5-10 minutes of baking time.
- You can jazz this dish up with extra flavor. Add some sauteed onion or mushrooms, or even some green onions for a pop of freshness.
Serving Suggestions
Serve warm with toast, fresh fruit, hash browns, roasted potatoes, or biscuits. It’s also delicious with salsa, sour cream, or a drizzle of hot sauce on top.
Storage Tips
Store leftovers in an airtight container in the refrigerator for up to four days. Reheat in the microwave or cover and warm in the oven. You can also freeze portions for up to two months; thaw overnight in the fridge and reheat until warm.
Sausage, Spinach and Egg Breakfast Casserole
Add Preferred SourceIngredients
- 1 pound breakfast sausage ground
- 8 large eggs extra large are fine
- 1/2 cup heavy whipping cream
- 1 cup fresh spinach chopped
- 1 1/2 cups cheddar shredded
- salt and pepper to taste
- butter or oil, for greasing
Instructions
- Preheat your oven to 375°F. Grease a 9×9-inch baking dish.
- Cook the sausage in a medium sized skillet over medium heat, breaking it apart with a meat chopper. Drain fat.
- Whisk the eggs, cream, salt, and pepper in a mixing bowl.
- Spread sausage in an even layer in the bottom of the prepared baking dish. Add the chopped spinach, then pour egg mixture over the top. Sprinkle with the shredded cheese.
- Bake 25 to 30 minutes until set in the middle. It’ll be jiggly but not liquidy.
- Rest for five minutes before slicing.
Notes
Chef Jenn’s Tips
- You can prep this breakfast casserole the night before and then pop it in the oven when ready. If going from the fridge to the oven, give it an extra 5-10 minutes of baking time.
- You can jazz this dish up with extra flavor. Add some sauteed onion or mushrooms, or even some green onions for a pop of freshness.
Nutrition
A Note on Nutritional Information
Nutritional information for this recipe is provided as a courtesy and is calculated based on available online ingredient information. It is only an approximate value. The accuracy of the nutritional information for any recipe on this site cannot be guaranteed.