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This sausage and spinach breakfast casserole is cheesy, filling and savory. The perfect high protein, low-carb and gluten-free combo to help you stay satiated all morning.
This delicious breakfast is one you can do in a heartbeat. It takes so little time and effort to make it’s my favorite go to breakfast when I am having my family over.
Now, do keep in mind that you are going to need to leave it in the fridge for roughly 2 hours, and it takes 45 minutes to bake. So, while the prepping time takes only a couple of minutes, you do need to plan ahead.
But, one of my favorite tips to share when making this breakfast is that you can easily make it the day before.
Just grab it the next day from the fridge, and have it fresh and ready to eat in under one hour.
Ingredients and Substitutes
12 oz sausage (chicken, pork, or beef) – You can also use ground beef (chicken or turkey), or my favorite is combining different meats (chorizo, sausage, and ground beef).
2 tsp olive oil
½ medium yellow onion (diced) – White or red onion will also do. If you want the “lazy” hack, you can use onion flakes.
2 cloves garlic (minced) – Just like the onions, you can use garlic flakes.
3 cups fresh spinach – I’ve also tried it with kale, and it can be a great replacement for spinach (or use both).
1 green bell pepper (diced) – You can also add yellow bell peppers, along with the green and red bell peppers (the more variety, the more flavors and nutrients).
1 red bell pepper (diced)
12 large eggs
½ cup milk – While you can use low-fat milk, using full-fat can give you an extra creaminess. But if you are trying to cut down the calories, go for the low-fat.
½ cup cheddar (grated) – You can also use mozzarella, Colby jack, or a mix of cheeses to add more variety and a punch of flavor.
2 tsp paprika powder – Don’t skip this spice. It adds color and a bit of heat (without being too overwhelming).
1 tsp garlic powder
1 tsp onion powder
½ tsp dried dill
½ tsp dried rosemary
½ tsp red pepper flakes – If you don’t like your meals being too spicy, you can reduce the portion by half or simply skip this ingredient.
Salt and black pepper
How to Make Sausage and Spinach Casserole
Step 1. Grab a 9×13 baking dish and spray it with oil. If you don’t have spray, I always have a brush nearby to prevent adding too much oil to the pan.
Heat a pan at medium-high heat and add the sausage.
Step 2. Cook it for just a bit (until it’s just a little brown). And, if you are using already cooked sausages, make sure you still follow this step.
Step 3. Place the sausage on the baking dish.
Step 4. Grab the olive oil and place it in the same pan. Add the onions, garlic, spinach, and bell peppers, as well.
Step 5. Cook until the spinach has wilted and the vegetables are tender. It should take around 6-7 minutes. Add salt and pepper to taste.
Step 6. Grab the cooked vegetables and add them on top of the sausage inside the baking dish.
Step 7. In a large bowl, place the eggs, milk, ½ cup of grated cheddar, salt, peppers, and all the spices.
Step 8. Whisk until everything is well blended.
Step 9. Pour the egg mixture over the baking dish. Then grab the remaining grated cheese and place it on the top.
Step 10. Cover the baking dish with some plastic wrap and place it in the fridge for 2 hours for it to set.
Step 11. Preheat the oven to 375F. Place the baking dish in the oven and make for roughly 45 minutes, or until the edges are golden brown.
Make sure you let it cool down before serving.
How to Store and Reheat
The benefit of this sausage and spinach breakfast is that it can be stored in the fridge or freezer, cooked or uncooked.
If you store it uncooked, I recommend only placing it in the fridge. Placing it in the freezer can change its consistency.
Now, if you want to keep it for longer after cooking, you can place it in the freezer. I recommend using airtight containers or placing it in plastic bags.
Make sure you place a waxed line of paper in between to prevent them from sticking together.
To reheat: let it defrost first if frozen, add some water on top, cover with foil and then pop into the oven at 350F for 10-20 minutes.
Meal Prep Tip!
Place a square of the sausage and spinach casserole in individual containers, add a nice green salad on the side, and enjoy it for lunch at work!
Other Breakfast Recipes
Sausage and Spinach Breakfast Casserole
Equipment
Ingredients
- 12 oz sausage chicken, pork or beef, sliced
- 2 tsp olive oil
- ½ medium yellow onion diced
- 2 cloves garlic minced
- 3 cups fresh spinach
- 1 green bell pepper diced
- 1 red bell pepper diced
- 12 large eggs
- ½ cup milk
- ½ cup cheddar grated
- 2 tsp paprika powder
- 1 tsp garlic powder
- 1 tsp onion powder
- ½ tsp dried dill
- ½ tsp dried rosemary
- ½ tsp red pepper flakes
- Salt and black pepper to taste
Instructions
- Spray a 9×13 baking dish with oil.
- Heat up your pan to medium-high heat and brown the sausage just a little bit. Do that even if the sausage is already fully cooked.
- Cover the baking dish with the sausage.
- Add olive oil to the same pan, add in the onion, garlic, spinach, and bell peppers. Cook until the spinach is wilted and vegetables have become tender. It will take around 6-7 minutes in total. Season with salt and black pepper to taste.
- Cover the sausage inside the baking dish with the cooked vegetables.
- In a large bowl, crack in the eggs, add in milk, ½ cup of grated cheddar, all of the spices, and salt with black pepper. Whisk all of those ingredients together.
- Pour the egg mixture over the vegetables inside the baking dish. Top up with the remaining ¼ cup of grated cheddar cheese.
- Cover the baking dish with plastic wrap and keep it in the fridge for about 2 hours to let it set.
- Preheat the oven to 375F.
- Bake the casserole for 45 minutes until the edges are golden brown. Let it cool down before serving.
- Store in the fridge and reheat in the microwave before eating.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
