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Sausage and Spinach Egg Bake
When you need a reliable breakfast that works just as well for a lazy Sunday as it does for busy weekday mornings, this hearty casserole delivers. You'll brown savory sausage and wilt fresh baby spinach on the stove before folding them into fluffy beaten eggs. The oven does the rest of the heavy lifting, baking everything into a golden, sliceable dish. It's a fantastic way to prep your morning meals in advance, and you won't have to stress about complicated techniques. Just slice, reheat, and enjoy a protein-packed start to your day.
Equipment
- Oven
- Stovetop
- Skillet
- Cake Pan
Ingredients
- 2 cups of chopped sausages
- 1 cup baby spinach
- 1 tablespoon olive oil
- 8 eggs
- 2 tablespoons chopped fresh parsley
Instructions
- 1Preheat the oven to 375°F.
- 2Warm the olive oil in a large skillet over medium heat. Stir in the chopped sausages and cook until they're browned on all sides, which takes about 2 to 3 minutes.
- 3Toss the baby spinach into the skillet and cook for a few minutes until the leaves wilt. The moisture from the greens helps lift any flavorful browned bits off the bottom of the pan.
- 4Beat the eggs in a large mixing bowl. Stir in the cooked sausage, wilted spinach, and chopped fresh parsley, then season with salt and pepper.
- 5Pour the egg mixture into a greased 8-inch square baking pan, spreading the ingredients into an even layer.
- 6Bake at 375°F for 20 to 25 minutes until the center is completely set and no longer jiggles.
Notes
- Storage: Keep leftover slices in an airtight container in the fridge for up to 4 days.
- Reheat: Warm individual slices in the microwave for 30 to 45 seconds until heated through.
- Make ahead: You can brown the sausage and wilt the spinach a day in advance to save time in the morning.