Description
A delicious and customizable overnight breakfast casserole featuring sausage, eggs, vegetables, and cheese. Perfect for baking ahead or freezing for easy meal prep and feeding a crowd.
Ingredients
Scale
Meat
- 10 to 12 ounces sausage (casing removed)
Vegetables
- 2 cloves garlic (minced)
- 3 cups fresh spinach (90 g)
- 2 large bell peppers (diced)
- ½ medium yellow onion (diced)
Dairy
- 12 large eggs
- ½ cup milk (any) (120 g)
- ½ cup shredded cheese (any flavor; divided) (56 g)
Other
- Olive oil (for sautéing)
- Salt and pepper (to taste)
Instructions
- Prepare casserole dish: Spray a 7 x 11" or 9 x 13" casserole dish with non-stick spray and set aside. If baking immediately, preheat the oven to 375ºF (191ºC).
- Brown sausage: In a large skillet over medium heat, brown the sausage until lightly cooked and browned. Drain excess grease if necessary. Spoon the browned sausage evenly into the prepared casserole dish and set aside.
- Sauté vegetables: Add a little olive oil to the same skillet (optional due to sausage grease). Sauté minced garlic, fresh spinach, diced bell peppers, and diced onion until vegetables are tender and spinach is wilted, about 6-7 minutes. Season with salt and pepper during the last minute. Remove from heat.
- Combine sausage and vegetables: Add the cooked vegetable mixture to the sausage in the casserole dish and gently stir to evenly distribute.
- Prepare egg mixture: In a medium bowl, whisk together the eggs, milk, and ¼ cup of shredded cheese. Pour this mixture evenly over the sausage and vegetable mixture in the casserole dish. Sprinkle the remaining ¼ cup shredded cheese on top and season lightly with more salt and pepper.
- Bake the casserole: If not already done, preheat oven to 375ºF (191ºC). Bake the casserole for 45 minutes or until edges start to brown and eggs are set. Allow to cool at least 15 minutes before serving.
- Storage and reheating: Store leftovers in the refrigerator for up to 5 days. Reheat individual servings in the microwave as needed. To freeze, cover tightly with plastic wrap and foil and freeze for up to 2 months. Thaw overnight in the refrigerator before baking at 350ºF (177ºC) for about 20 minutes until heated through.
Notes
- This casserole can be baked immediately, refrigerated overnight up to 24 hours, or frozen for up to 2 months.
- It is highly customizable; use any cheese or vegetables you'd like.
- If using fully cooked sausage, browning is optional but recommended for flavor.
- Allow the casserole to cool before slicing for best results.
- Use non-stick spray to prevent sticking during baking.
Nutrition
- Serving Size: 1 serving
- Calories: 197 kcal
- Sugar: 2 g
- Sodium: 303 mg
- Fat: 14 g
- Saturated Fat: 5 g
- Unsaturated Fat: 8 g
- Trans Fat: 0.1 g
- Carbohydrates: 4 g
- Fiber: 1 g
- Protein: 13 g
- Cholesterol: 223 mg
