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Sausage and Spinach Casserole
This hearty breakfast casserole combines savory smoked sausage and fresh spinach in a rich, creamy cheese sauce. A blend of sharp Cheddar and nutty Gruyere creates a deeply flavorful base that bubbles beautifully in the oven. The dish is crowned with homemade cornmeal drop biscuits, adding a satisfying textural contrast to the creamy filling below. It makes an excellent centerpiece for a weekend brunch or a holiday morning gathering. The savory pork and melted cheese pair perfectly with the tender, golden brown biscuit topping.
Ingredients
- 1 lb. smoked sausage, chopped (such as Conecuh)
- ¼ cup butter
- ¼ cup all-purpose flour
- 1 cup whole milk
- 1 cup heavy whipping cream
- 1 tsp. chopped fresh thyme
- ¼ tsp. kosher salt
- ¼ tsp. black pepper
- 8 oz. Gruyère cheese, shredded (about 2 cups)
- 4 oz. sharp Cheddar cheese, shredded (about 1 cup)
- 10 oz. fresh baby spinach
- 1¼ cups all-purpose flour
- ⅔ cup finely ground yellow cornmeal
- 1½ tsp. baking powder
- ¼ tsp. baking soda
- ¼ tsp. kosher salt
- ¼ cup chilled butter, cut into small pieces
- 4 oz. sharp Cheddar cheese, shredded (about 1 cup)
- 1 cup whole buttermilk
Instructions
- 1Preheat the oven to 400°F. Brown the chopped smoked sausage in a large skillet over medium-high heat for 8 to 10 minutes. Move the cooked sausage to a paper towel-lined plate and set it aside.
- 2Melt the butter in a Dutch oven over low heat, then whisk in the flour until completely smooth. Cook for 1 minute while whisking constantly. Slowly whisk in the whole milk, heavy cream, fresh thyme, salt, and black pepper.
- 3Increase the heat to medium and cook for 4 to 5 minutes, whisking frequently until the mixture becomes thick and bubbly. Stir in the shredded Gruyere and sharp Cheddar cheeses until they melt into a smooth sauce.
- 4Fold the fresh baby spinach and the browned sausage into the cheese sauce until everything is evenly combined.
- 5Take the Dutch oven off the heat. Transfer the sausage and spinach mixture into a lightly greased 13 by 9-inch baking dish, spreading it out in an even layer.
- 6Whisk together the all-purpose flour, yellow cornmeal, baking powder, baking soda, and kosher salt in a large mixing bowl.
- 7Cut the chilled butter pieces into the dry ingredients using a pastry blender or two knives until it looks like coarse meal. Mix in the remaining shredded Cheddar cheese, then gently stir in the buttermilk until a dough just forms.
- 8Scoop heaping two-tablespoon portions of the biscuit batter and drop them evenly across the top of the casserole filling.
- 9Bake in the preheated oven for 25 to 30 minutes until the cornmeal biscuits turn golden brown and the filling bubbles around the edges. Let the dish rest for 10 minutes before serving.