Name: Sausage and Spinach Egg Bake Recipe
Prep time: 20 min
Cook time: 45 min
Total time: 1 h 5 min
Cuisine: American
Ingredients: 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); 12 large eggs; ½ cup milk (any type) (120g); ½ cup shredded cheese (any flavor; divided) (56g); Olive oil (as needed for sautéing); Salt and pepper (to taste)

There’s something about a warm, savory breakfast waiting for you that just feels like a hug on a busy morning. I’m excited to share my favorite Sausage and Spinach Egg Bake Recipe—it’s simple, comforting, and packed with flavor that wakes you up without fuss.

The image shows a glass baking dish with six square pieces of a baked egg dish. Each piece has multiple layers: a golden, slightly browned cheese topping with melted, textured surface, speckled with dark green spinach patches and small red pepper bits. Below the cheese layer, you can see a creamy, slightly crumbly egg mixture with visible red and green vegetable pieces, and a light base of what seems to be cooked mushrooms at the bottom. One square piece is being lifted gently by a silver spatula over a white marbled surface. The whole dish looks warm and appetizing. photo taken with an iphone --ar 2:3 --v 7

Jump to:

Why You'll Love This Recipe
Ingredients & Why They Work
Make It Your Way
Step-by-Step: How I Make Sausage and Spinach Egg Bake Recipe
Top Tip
How to Serve Sausage and Spinach Egg Bake Recipe
Make Ahead and Storage
Frequently Asked Questions:
Final Thoughts
Sausage and Spinach Egg Bake Recipe

Why You'll Love This Recipe

This Sausage and Spinach Egg Bake Recipe has become one of my go-to dishes for weekends and feeding a hungry crowd. It’s just the right balance of hearty sausage, fresh spinach, and bright bell peppers all wrapped in fluffy eggs. Plus, it’s perfect for prepping ahead!

Make-Ahead Friendly: You can assemble it the night before or freeze it for later, saving you time and stress in the morning.
Customizable: Swap veggies, change the cheese, or spice it up—this dish is really yours to experiment with.
Feeds a Crowd: Big family brunch or small gathering, it pleases multiple palates effortlessly.
Comfort with Nutrition: Packed with protein and veggies, it's comforting yet nourishing.

The image shows a close-up of a thick square slice of a baked egg dish on a white plate with a speckled pattern, resting on a white marbled surface with a green cloth nearby. The dish has about three layers: the top layer is a melted golden and light orange cheese with some darker browned spots, the middle layer is creamy and filled with small bits of green leafy vegetables and red pieces, and the bottom layer is firm and slightly textured. Behind the egg dish, there are roasted potato chunks with a crispy-looking golden brown surface. A silver fork lies beside the egg slice, partially resting on the plate. Photo taken with an iphone --ar 2:3 --v 7

Ingredients & Why They Work

Every ingredient in this Sausage and Spinach Egg Bake Recipe plays a tasty role, bringing flavor, texture, and nutrition to your plate. Here’s a quick scoop on why I love these particular choices:

Flat lay of a mound of raw fresh sausage meat, two peeled garlic cloves, a handful of fresh vibrant green spinach leaves, two large diced red and yellow bell peppers, half a medium yellow onion diced, twelve whole brown eggs with clean shells, a small white ceramic bowl of golden olive oil, a small white ceramic bowl of fresh milk, a small white ceramic bowl filled with shredded pale yellow cheese, coarse salt and black peppercorns scattered neatly in white ceramic dishes, all arranged symmetrically on a clean white marble surface, soft natural light, photo taken with an iPhone, professional food photography style, fresh ingredients, white ceramic bowls, no bottles, no duplicates, no utensils, no packaging --ar 2:3 --v 7 --p m7354615311229779997

Sausage: Provides savory richness and protein; I prefer removing the casing for even browning.
Olive oil: Helps sauté veggies without overpowering the dish and adds a hint of fruitiness.
Garlic: Just a couple cloves lift the overall flavor with aromatic depth.
Fresh spinach: Adds freshness and nutrition; it wilts nicely without becoming mushy.
Bell peppers: Sweetness and crunch balance the sausage’s savoriness.
Yellow onion: Adds a mild bite and sweetness when cooked down.
Salt and pepper: Essential for seasoning at different steps to build layers of flavor.
Eggs: The main binder that ties everything together fluffy and light.
Milk: Keeps the eggs tender and creamy.
Shredded cheese: Brings a melty, salty finish; I like a mix of sharp cheddar and mozzarella.

📝

Note: You'll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Make It Your Way

One of the best things about this Sausage and Spinach Egg Bake Recipe is its flexibility. I’ve played around with different veggies and cheeses and loved the results. Don’t hesitate to tweak it to suit your taste buds or what’s in your fridge!

Vegetable Swap: I once added mushrooms and zucchini and it gave the bake an earthy depth that we all appreciated.
Cheese Options: Feel free to try feta for tanginess or pepper jack if you want a little heat.
Spicy Kick: Adding a pinch of red pepper flakes or spicy sausage is a great way to wake up the dish.
Dairy-Free: Use unsweetened almond milk and omit cheese—or try a plant-based cheese for a dairy-free version.

Step-by-Step: How I Make Sausage and Spinach Egg Bake Recipe

Step 1: Brown the sausage

Start by removing the sausage from its casing, if necessary, and cook it in a non-stick skillet over medium heat. I like to let it get a little crispy because that adds fantastic texture and flavor. When it’s nicely browned and cooked through, scoop it out evenly into your sprayed casserole dish. Doing this first means your dish layers beautifully.

Step 2: Sauté veggies to tender perfection

In the same skillet (no need to clean since there’s tasty sausage grease left), add a splash of olive oil if it looks dry. Toss in the garlic, fresh spinach, diced bell peppers, and onion. Cook everything down until the veggies soften and the spinach wilts—around 6-7 minutes. Don’t forget to season with salt and pepper near the end so all those flavors really come alive.

Step 3: Combine and whisk up the eggs

Once the veggies are ready, mix them gently with the sausage in your casserole dish. Meanwhile, whisk together the eggs, milk, and half of the shredded cheese in a bowl. This cheese adds a creamy richness inside the bake. Pour this egg mixture evenly over the sausage and veggies. Sprinkle the remaining cheese on top along with a little more salt and pepper.

Step 4: Bake or fridge for later

Here you have two options: bake immediately at 375ºF (191ºC) for about 45 minutes until the edges are golden and the center is set, or cover and pop it in the fridge for up to 24 hours. I often make this the night before for an effortless morning—just slide it into the oven while I’m brewing coffee.

Step 5: Rest and serve

Once baked, let the egg bake rest for at least 15 minutes. This step helps it firm up so slices hold nicely and aren’t too runny. Then cut into squares and serve yourself a cozy, satisfying breakfast!

Top Tip

I’ve made this Sausage and Spinach Egg Bake Recipe dozens of times, and a few little tricks always make it better and easier—I want you to get the best results too.

Don’t Skip the Rest Time: Letting the casserole cool for 15 minutes after baking makes slicing cleaner and the texture perfect.
Salt in Layers: Season your veggies while cooking and then again when adding eggs—this builds depth instead of a flat taste.
Use a Glass or Ceramic Dish: I’ve found these materials bake more evenly, and the edges brown beautifully without burning.
Cover Tightly for Make-Ahead: If refrigerating or freezing, seal the dish well with foil and plastic wrap to avoid fridge odors or freezer burn.

How to Serve Sausage and Spinach Egg Bake Recipe

Sausage and Spinach Egg Bake - Serving Suggestion

Garnishes

I love keeping it simple with a sprinkle of fresh chopped parsley or a few green onions for brightness. A dash of hot sauce or a dollop of sour cream on the side adds that extra zing when I want it.

Side Dishes

Nothing beats pairing this with crispy roasted potatoes or lightly toasted sourdough bread. Sometimes, I add a fresh fruit salad—berries and citrus balance all the savory goodness perfectly.

Creative Ways to Present

For special occasions, I like to serve the casserole in individual ramekins for a fancy touch or cut into mini squares as finger food for brunch parties. Topping each portion with sliced avocado or a sprinkle of microgreens makes it feel a little extra festive.

Make Ahead and Storage

Storing Leftovers

After it cools, I cover leftover egg bake tightly with plastic wrap or transfer portions to airtight containers. Stored in the fridge, it keeps beautifully for up to 5 days—perfect for quick breakfasts during busy weekdays.

Freezing

I’ve frozen this baked casserole and also the assembled-but-not-yet-baked version, both with great success. Just wrap tightly with plastic and foil and freeze up to 2 months. Thaw overnight in the fridge before baking or reheating.

Reheating

Reheat leftover slices in the microwave for 1-2 minutes or in a preheated oven at 350ºF (177ºC) for about 15-20 minutes until warmed through. I like reheating in the oven because it keeps the edges slightly crispy versus soggy.

Frequently Asked Questions:

Can I use pre-cooked sausage in the Sausage and Spinach Egg Bake Recipe?

Yes! You can definitely use pre-cooked sausage. I still like to brown it lightly in the skillet if you have time because it adds extra flavor and texture. If not, simply skip to adding it to the casserole dish with the veggies and eggs.

What kind of cheese works best in this egg bake?

I love using a mix of sharp cheddar for richness and mozzarella for meltiness, but you can use any cheese you like. Feta adds a nice tang, while pepper jack brings a subtle heat. Choose a cheese you’d happily eat on its own—that’s usually a good sign it’ll shine here.

Can I make this recipe gluten-free?

Absolutely. Since the bake doesn’t include bread or flour, it’s naturally gluten-free as long as your sausage is gluten-free. Always double-check your sausage ingredients just in case any fillers or seasonings contain gluten.

How long can I refrigerate the assembled, unbaked casserole?

You can refrigerate the assembled egg bake covered tightly for up to 24 hours before baking. This makes it a wonderful make-ahead option for busy mornings or for whipping up brunch in advance.

Final Thoughts

I can’t tell you how many mornings this Sausage and Spinach Egg Bake Recipe has saved me—from rushed weekdays to leisurely brunches with friends. It’s a dish that feels like homemade comfort food but with surprisingly little effort. I hope you’ll enjoy making it as much as I do—perfect for cozy mornings and sharing around the table.