Description
A hearty and customizable overnight breakfast casserole combining sausage, sautéed vegetables, eggs, and cheese. Perfect for making ahead, feeding a crowd, and easy to freeze or refrigerate for later baking.
Ingredients
Scale
Sausage and Vegetables
- 10 to 12 ounces sausage (casing removed)
- 2 cloves garlic (minced)
- 3 cups fresh spinach (90g)
- 2 large bell peppers (diced)
- ½ medium yellow onion (diced)
- Salt and pepper (to taste)
- Olive oil (for sautéing)
Egg Mixture
- 12 large eggs
- ½ cup milk (120g; any type)
- ½ cup shredded cheese (56g; any flavor, divided)
Instructions
- Prepare the Dish: Spray a 7 x 11-inch or 9 x 13-inch casserole dish with non-stick spray and set aside. If baking immediately, preheat the oven to 375ºF (191ºC).
- Cook the Sausage: In a large skillet over medium heat, brown the sausage slightly even if fully cooked. Transfer the browned sausage evenly into the prepared casserole dish.
- Sauté the Vegetables: Add a little olive oil to the same skillet or use sausage grease. Sauté minced garlic, spinach, diced bell peppers, and diced onion until vegetables are tender and spinach is wilted, approximately 6-7 minutes. Season with salt and pepper during the last minute.
- Combine Sausage and Vegetables: Remove the skillet from heat and add the cooked vegetable mixture to the sausage in the casserole dish. Stir roughly to distribute evenly.
- Mix and Pour Eggs: In a medium bowl, whisk together eggs, milk, and ¼ cup shredded cheese. Pour the egg mixture evenly over the sausage and vegetable mixture. Sprinkle remaining ¼ cup cheese on top along with a little more salt and pepper. You may bake immediately or cover and refrigerate for up to 24 hours before baking.
- Bake the Casserole: Preheat oven to 375ºF (191ºC) if not already heated. Bake casserole for 45 minutes or until edges start to brown. Let cool at least 15 minutes before serving. Store leftovers refrigerated up to 5 days and reheat individual servings in the microwave as needed.
- Freezing Instructions: Freeze unbaked casserole tightly wrapped in plastic wrap and foil for up to 2 months. Thaw overnight in the refrigerator and bake at 350ºF (177ºC) for about 20 minutes or until heated through.
Notes
- This casserole can be baked immediately, refrigerated overnight, or frozen for up to 2 months making it perfect for meal prep and easy entertaining.
- Use any type of cheese you prefer for customization.
- Adjust vegetables or add extras based on preference for flavor variations.
- Allow casserole to cool at least 15 minutes after baking for easier slicing and serving.
- Store leftovers in the refrigerator for up to 5 days for freshness.
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
