Breakfast Casserole with Spinach and Sausage

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 if you’re having family stay with you over the holidays. This one is packed with turkey sausage, spinach, two kinds of cheese, and sundried tomatoes. It’s a delicious and satisfying breakfast packed with protein. For more healthy breakfast casserole recipes, try 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 switch out ingredients to suit your tastes.
• Make Ahead: Make this breakfast casserole a day in advance, cover it with foil, and refrigerate it. The next morning, pop it in the oven, and you’ll have breakfast in no time!
• High Protein: One serving has 22 grams of protein, making it very filling.

What is the difference between a frittata and a breakfast casserole?

Frittatas are cooked on the stove in a cast-iron skillet and then finished in the oven. Breakfast casseroles are baked in the oven in a large 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 a quarter cup of sundried tomatoes in oil.

How to Make Breakfast Casserole

1. Cook the sausage in a skillet on medium-high heat and then transfer to a bowl.
2. Sauté the spinach on medium heat in 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 over the top 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 another 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

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

• Fresh mixed berries
• Sheet Pan Pancakes
• Baked Oatmeal
• Cranberry Banana Bread
• Cheddar Biscuits
• Arugula salad if serving for brunch

How many days is a breakfast casserole good for?

• Refrigerate: This sausage breakfast casserole is good for 4 days in the refrigerator and can be microwaved until warm.
• Freezer: Freeze leftover squares in a big zip-locked bag or freezer-safe container for up to 3 months. Whenever you need a quick breakfast, pull one out and microwave or bake at 350°F until heated through. You can also thaw it the night before to reduce the reheating time.

More Breakfast Egg Casserole Recipes You’ll Love

Breakfast Casserole with Spinach and Sausage

4.86 from 7 votes 5 Cals:245 Protein:22 Carbs:5 Fat:15 Prepare this cheesy Breakfast Casserole with Spinach and Sausage plus two kinds of cheese, and sun dried tomatoes for a crowd- pleasing holiday meal! Course: Breakfast, Brunch Cuisine: American

Prep: 15 minutes minsCook: 35 minutes minsTotal: 50 minutes mins Print Rate Pin Save Saved! WW Points Yield: 10 servings Serving Size: 1 slice 1x2x3x

Equipment

• 9 x 13 casserole dish

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

• Preheat oven to 350 degrees F.  Spray a 9” x 13” casserole dish with cooking spray and set aside.
• Add the sausage to a medium skillet over medium-high heat.  Cook, breaking up the sausage with a wooden 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, carefully squeezing excess liquid from the spinach by pressing with the wooden spoon over the sink.  Alternatively, you can transfer the cooked spinach to a fine mesh sieve and drain, pressing lightly 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 combine.
• In the prepared casserole dish, layer the sausage, cooked spinach, and sundried tomatoes.  Pour the egg mixture over the top then top with remaining 1 cup mozzarella and 2 tablespoons parmesan.
• Transfer to oven and bake for 35 minutes, rotating halfway through (if desired), to allow for even browning.  Slice into 10 pieces and serve.

Nutrition

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