Sausage, Spinach and Egg Breakfast Casserole
This Sausage and Egg Breakfast Casserole is packed with sausage, eggs, spinach, and cheddar for a warm, hearty breakfast that’s easy to make and perfect for meal prep.
Servings: 6 servings
Calories: 509kcal
Ingredients
- 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
Serving: 1slice | Calories: 509kcal | Carbohydrates: 2g | Protein: 27g | Fat: 43g | Saturated Fat: 19g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 15g | Trans Fat: 0.2g | Cholesterol: 353mg | Sodium: 770mg | Potassium: 348mg | Fiber: 0.1g | Sugar: 1g | Vitamin A: 1460IU | Vitamin C: 2mg | Calcium: 262mg | Iron: 2mg