Sausage and Spinach Breakfast Casserole

This sausage and spinach breakfast casserole takes all of the great ingredients from a hot diner breakfast and layers them into a casserole dish. 

 

If breakfast is your favorite meal of the day, you definitely need to try this breakfast casserole. 

I could pretty much have breakfast for breaksfast, brunch, lunch, and dinner, especially this casserole. Between the eggs, potatoes, and sausage, this casserole is adaptable to all of your favorite breakfast plate ingredients. Add the fact that there's lots of cheese and even veggies. You pretty much have a complete meal. 

Just add some buttered toast or tortillas, along with some hot sauce... and a mimosa. 

This breakfast casserole recipe is totally flexible. You can assemble the ingredients in advance and then bake everything right before serving. You can also simply cook the sausage, onions, and spinach mixture and save it for assembling the casserole the next day. 

Ingredients:

Sausage: You can use any type of sausage you like. I used sweet turkey sausage, but you could substitute pork sausage, either hot or sweet. You could also use cut up cooked breakfast sausage links if you prefer. 

Spinach: Use a 5-ounce (by weight) bag or box of baby spinach. You could also substitute kale or other greens. 

Other Vegetables: This recipe calls for minced onions. You could also add diced bell peppers, chopped tomatoes, and/or chiles. 

Potatoes: Use a pound of frozen diced potatoes, unthawed. 

Eggs, milk, salt, pepper, and dried oregano or herbs de Provence. I used herbs de Provence to go with my Swiss/French themed cheeses. If you use Italian themed cheeses, use oregano. 

Cheese: I used a combination of Swiss and Gruyère cheese to top the casserole. You can substitute your favorite cheese combination, including Italian or Mexican. 

Procedure:

First, cook the sausage and onion until the sausage is cooked through. Add the spinach to the skillet and cook until the spinach is reduced. It helps to cover the pan after you've added the spinach to help reduce it. Toss everything together. 

Next, grease a 13-inch by 9-inch casserole dish and then spread the frozen hash browns over the bottom. Spread the sausage and spinach mixture evenly over the potatoes. 

After that, whisk together the eggs, milk, salt, pepper, and dried herbs, and pour the mixture over everything. 

Finally, sprinkle the cheeses over the top and bake the casserole, uncovered, for about 50 minutes at 350 degrees F. 

Baking Tips: 

The casserole will puff up a little as it is baking, but it will collapse a bit when you remove it from the oven. Keep an eye on it as it is baking to monitor how the cheese is browning. It's done when the cheese is golden. Of course, there's nothing better than browned cheese... 

There are a few bake-ahead options too. First, you can cook the sausage, onions, and spinach together ahead of time and then refrigerate until you are ready to assemble and bake the dish. 

Second, you can assemble the entire casserole the night before and bake it in the morning.

Finally, you can assemble and freeze the casserole and bake it several days later.

If you have leftovers, they will last about four days in the refrigerator. Reheat them in the toaster oven or oven. For crispy edges, you can also reheat them in an air fryer if you have one. 

I totally love this casserole with a drizzle of Sriracha. 

More Fabulous Breakfast Casseroles You May Enjoy: 

Make-Ahead Breakfast Casserole with Broccolini and Bacon

Mexican Breakfast Casserole

Breakfast Tator Tot Casserole

Individual Breakfast Tator Tot Casseroles

Ham and Cheese Breakfast Casserole

Waffle Casserole with Maple Sausage

Breakfast Strata with Corn and Chiles

French Toast Casserole

Cheesy Hash Brown Casserole

This week, the Sunday Funday group is sharing recipes for hot breakfasts for National Hot Breakfast Month! 

• An English Fry Up with a Kiss of California from Culinary Cam
• Chinese Steamed Eggs from A Day in the Life on the Farm
• Corned Beef Hash from Amy's Cooking Adventures
• Leftover Veg and Paneer Paratha from Cook with Renu
• Mini Scones from Food Lust People Love
• Sausage and Spinach Breakfast Casserole from Karen's Kitchen Stories
• Soft & Spongy Dosa With Urad Dal Flour from Sneha's Recipe
• Sweet Italian Sausage Quiche with Ricotta from Faith, Hope, Love, & Luck Survive Despite a Whiskered Accomplice

Sausage and Spinach Breakfast Casserole

Yield: 8 generous servings

Author: Karen's Kitchen Stories

Prep time: 25 MinCook time: 50 MinInactive time: 5 MinTotal time: 1 H & 20 M

This sausage and spinach breakfast casserole takes all of the great ingredients from a hot diner breakfast and layers them into a casserole dish.

Ingredients

• 1 pound frozen diced potatoes (do not thaw)
• 1 tablespoon olive oil
• 1 pound uncooked sweet turkey sausage with the casings removed
• 1 medium sweet onion, finely diced
• 1 1/2 teaspoons dried herbs de Provence
• 5 ounces (by weight) baby spinach
• 8 large eggs
• 1 1/2 cups milk
• 1 teaspoon salt
• 1/2 teaspoon freshly ground black pepper
• 2 cups (8 ounces by weight) shredded 50/50 mix of Swiss and Gruyère cheese.

Instructions

1. Heat your oven to 350°F. Spray a 9x13-inch baking dish with spray oil. Spread the frozen potatoes over the bottom of the casserole dish.
2. Heat the tablespoon of olive oil in 12-inch skillet over medium heat. Add the sausage, onion, and herbes de Provence and cook, breaking up the sausage, until it is cooked through, about 8 minutes. Add the spinach and cover with the pan lid for about a minute. Remove the lid and toss everything until the spinach is wilted, about 3 minutes. Spread the mixture over the potatoes in an even layer.
3. Whisk the eggs, milk, salt, and pepper together in a large bowl. Pour the mixture over the ingredients in the baking dish. Sprinkle evenly with the cheese mixture.
4. Bake the dish until the edges are golden-brown and a knife inserted in the center comes out clean, about 50 minutes. Let cool for 5 minutes before slicing and serving.

Nutrition Facts

Calories

400

Fat (grams)

23 g

Sat. Fat (grams)

10 g

Carbs (grams)

17 g

Fiber (grams)

2 g

Net carbs

15 g

Sugar (grams)

5 g

Protein (grams)

30 g

Cholesterol (grams)

270 mg

https://www.karenskitchenstories.com/2024/02/sausage-and-spinach-breakfast-casserole.html

Karen's Kitchen Stories

breakfast, eggs, sausage

casserole

American

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