Description
A hearty and customizable overnight egg bake casserole featuring savory sausage, fresh vegetables, and melted cheese, perfect for breakfast or brunch. This dish can be prepared ahead, baked immediately, or frozen for convenient meals.
Ingredients
Scale
Meat
- 10 to 12 ounces sausage (casing removed)
Vegetables
- 2 cloves garlic (minced)
- 3 cups fresh spinach
- 2 large bell peppers (diced)
- ½ medium yellow onion (diced)
- Salt and pepper (to taste)
Dairy
- 12 large eggs
- ½ cup milk (any kind)
- ½ cup shredded cheese (any flavor; divided)
Other
- Olive oil (as needed)
Instructions
- Prepare casserole dish: Spray a 7 x 11 or 9 x 13-inch casserole dish with non-stick spray and set aside. Preheat the oven to 375ºF (191ºC) if baking immediately.
- Cook sausage: In a large skillet over medium heat, brown the sausage until slightly cooked through. If using fully cooked sausage, this step can be brief or skipped. Even if fully cooked, browning adds flavor. Transfer sausage evenly into the prepared casserole dish.
- Sauté vegetables: Add olive oil if needed to the same skillet. Sauté minced garlic, fresh spinach, diced bell peppers, and diced onion until vegetables are tender and spinach is wilted, about 6 to 7 minutes. Season with salt and pepper during the last minute.
- Combine sausage and vegetables: Remove skillet from heat. Add the cooked vegetable mixture to the sausage in the casserole dish, stirring gently to combine evenly. Set aside.
- Prepare egg mixture and assemble: In a medium bowl, whisk together the eggs, milk, and ¼ cup shredded cheese. Pour this mixture evenly over the sausage and vegetables in the casserole dish. Sprinkle the remaining ¼ cup of cheese on top, then season with a bit more salt and pepper.
- Bake casserole: If not already preheated, preheat oven to 375ºF (191ºC). Bake casserole for approximately 45 minutes or until edges are browned and eggs are set. Remove from oven and allow to cool at least 15 minutes before serving.
- Storage and reheating: Leftovers can be stored in the refrigerator for up to 5 days. Reheat individual servings in the microwave as needed. The baked casserole can also be frozen for up to 2 months; thaw overnight in refrigerator and reheat at 350ºF (177ºC) for about 20 minutes.
- Freezing unbaked casserole: Assemble casserole but do not bake. Cover tightly with plastic wrap and foil. Freeze up to 2 months. Thaw overnight in refrigerator before baking as directed.
Notes
- This casserole can be baked immediately, refrigerated overnight, or frozen for later use, making it versatile for meal prep.
- Customize the vegetable choices or cheese types to suit your taste preferences or dietary needs.
- Use any type of milk you prefer, such as dairy, almond, or oat milk.
- Make sure to allow the casserole to cool before slicing to maintain structure.
- For a lower-fat option, use lean sausage and reduced-fat cheese.
- Freeze individual portions for easy grab-and-go breakfasts.
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
