Ah, breakfast casseroles—those warm, inviting dishes that somehow manage to wrap you in a cozy morning hug. Spinach and sausage, though, that’s where the magic truly happens. I stumbled upon this recipe during a winter brunch when the snow decided to make its grand appearance.
The savory aroma filled the kitchen, mingling with the soft chatter of family. There’s something about the way the sausage sizzles, mixing with fresh spinach, that feels like a celebration in a skillet. It’s like your taste buds are waking up to a fresh start, an everyday miracle.
And if you’re like me, a sprinkle of cheese on top is non-negotiable—an indulgence that feels both over-the-top and just right. So, before the day rushes in with its endless to-do lists, let’s savor this little slice of morning joy, shall we?
Steps
- Gather all necessary ingredients and set your oven to preheat at 350 degrees F (175 degrees C). Lightly grease a 9×13-inch baking dish to prepare it for baking.
- Over medium-high heat, cook the sausage in a large skillet until it is browned and crumbly, which should take around 5 to 7 minutes. Once cooked, drain and dispose of any excess grease.
- In a large mixing bowl, whisk together the eggs and milk until they are thoroughly combined.
- Add the browned sausage, shredded Cheddar cheese, drained spinach, and oregano to the egg mixture. Stir everything together until the ingredients are evenly distributed and pour the mixture into the greased baking dish.
- Place the casserole in the preheated oven and bake it for 30 to 40 minutes. It’s done when a knife inserted into the center comes out clean.
Ingredients
- 1 pound of breakfast sausage
- 11 large eggs
- ¾ cup of milk
- 2 cups of shredded sharp Cheddar cheese
- 1 (10-ounce) package of frozen chopped spinach, thawed and drained
- 1 teaspoon of dried oregano
Nutritional Values
Calories: 2856 | Total Fat: 204g | Saturated Fat: 96g | Cholesterol: 2604mg | Sodium: 4896mg | Total Carbohydrate: 36g | Dietary Fiber: 12g | Total Sugars: 24g | Protein: 228g | Vitamin C: 24mg | Calcium: 2976mg | Iron: 24mg | Potassium: 3528mg
FAQ
- Can I use fresh spinach instead of frozen spinach in this casserole?
- Yes, fresh spinach can be used as a substitute for frozen. Simply sauté the fresh spinach until wilted before adding it to the mixture. Ensure it’s drained well to avoid excess moisture in the casserole.
- Is it possible to make this casserole ahead of time?
- Absolutely, you can prepare the casserole the night before and refrigerate it. When you’re ready to bake, simply place it in the preheated oven, though you might need to add a few extra minutes to the baking time since it will be cold.
- How can I make this recipe vegetarian?
- To make a vegetarian version, you can omit the sausage or replace it with a plant-based sausage alternative. You might also consider adding additional vegetables like bell peppers or mushrooms for extra flavor and texture.
- Can I use a different type of cheese instead of sharp Cheddar?
- Yes, you can substitute the sharp Cheddar with other cheeses such as Swiss, mozzarella, or Monterey Jack. Choose a cheese that melts well and complements the flavors of the other ingredients.
- How should leftovers be stored and reheated?
- Store any leftover casserole in an airtight container in the refrigerator for up to 3-4 days. Reheat individual servings in the microwave or reheat the entire casserole in the oven until warmed through.
Tips
- Ensure the spinach is thoroughly drained after thawing to prevent excess moisture from making the casserole soggy.
- For a spicier kick, consider adding some red pepper flakes or substituting spicy sausage for the breakfast sausage.
- Let the casserole cool for a few minutes before serving to allow it to set properly and make slicing easier.
- If you prefer a creamier texture, you can replace some of the milk with heavy cream.
Equipment
- 9×13-inch Baking Dish
- Large Skillet
- Large Mixing Bowl
