Description
This Hearty Sausage Spinach Mushroom Egg Bake is a wholesome and delicious breakfast casserole loaded with savory sausage, fresh spinach, mushrooms, bell peppers, and onions, all baked together in a creamy egg and cheddar cheese mixture. Perfect for meal prep or a cozy brunch, this dish is nutritious, filling, and easy to customize.
Ingredients
Scale
Egg Mixture
- 10 large eggs
- 1 cup milk
- 1 teaspoon salt
- ½ teaspoon black pepper
- 1 ½ cups shredded cheddar cheese (divided)
Vegetables and Meat
- 1 pound sausage, cooked and crumbled
- 2 cups fresh spinach
- 1 cup mushrooms, sliced
- 1 cup bell peppers, diced
- 1 small onion, diced
- 1 tablespoon olive oil or butter
Instructions
- Preheat Oven: Preheat your oven to 375°F (190°C). Grease a 9×13-inch baking dish and set it aside for later use.
- Cook Sausage: In a skillet over medium heat, cook the sausage until browned and fully cooked, about 7–10 minutes. Drain excess fat and set sausage aside.
- Sauté Vegetables: Using the same skillet, add olive oil or butter and sauté the diced onion, bell peppers, sliced mushrooms, and fresh spinach until the vegetables are tender and the spinach is wilted, approximately 5–7 minutes.
- Mix Eggs and Cheese: In a large mixing bowl, whisk together the eggs, milk, salt, and black pepper until fully combined. Stir in half of the shredded cheddar cheese to create a cheesy egg base.
- Combine Ingredients: Fold the cooked sausage and the sautéed vegetable mixture into the egg and cheese mixture, ensuring all ingredients are evenly incorporated.
- Assemble in Baking Dish: Pour the combined mixture into the prepared greased baking dish. Evenly sprinkle the remaining cheddar cheese on top.
- Bake: Place the baking dish in the preheated oven and bake for 35–40 minutes, or until the center is set and the top is golden brown. A knife inserted in the center should come out clean.
- Rest and Serve: Remove from the oven and let the bake rest for 5–10 minutes before slicing. Serve warm and enjoy your hearty breakfast or brunch!
Notes
- For a lower-fat version, use turkey sausage and low-fat cheese.
- Feel free to substitute spinach with kale or Swiss chard.
- To make it gluten-free, ensure the sausage has no added gluten-containing fillers.
- Leftovers can be refrigerated for up to 3 days and reheated.
- You can prepare this dish a day ahead and bake it fresh in the morning.
