Description
This Egg Bake (Overnight Breakfast Casserole) is a savory and customizable breakfast dish featuring browned sausage, sautéed vegetables, eggs, and melted cheese. Perfect for preparing ahead of time and baking fresh in the morning or freezing for later use, it combines hearty flavors and nutritious ingredients to feed a crowd with minimal effort.
Ingredients
Scale
Meat
- 10 to 12 ounces sausage (casing removed)
Vegetables
- 2 cloves garlic (minced)
- 3 cups fresh spinach (90g)
- 2 large bell peppers (diced)
- ½ medium yellow onion (diced)
Dairy
- 12 large eggs
- ½ cup milk (any type) (120g)
- ½ cup shredded cheese (any flavor; divided) (56g)
Other
- Olive oil (as needed for sautéing)
- Salt and pepper (to taste)
Instructions
- Prepare the casserole dish: Spray a 7 x 11 or 9 x 13-inch casserole dish with non-stick spray and set aside. If baking immediately, preheat the oven to 375ºF (191ºC).
- Brown the sausage: In a large skillet over medium heat, brown the sausage thoroughly. If using fully cooked sausage, browning is optional but recommended for added flavor. Evenly spoon the browned sausage into the prepared casserole dish and set aside.
- Sauté the vegetables: Add a little olive oil to the same skillet, or use leftover sausage grease. Sauté the minced garlic, fresh spinach, diced bell peppers, and diced onion until the vegetables are tender and the spinach is wilted, about 6 to 7 minutes. Season with salt and pepper during the last minute of cooking. Remove from heat.
- Combine sausage and vegetables: Add the cooked vegetable mixture to the sausage in the casserole dish. Stir roughly to distribute the mixture evenly and set aside.
- Mix eggs and cheese: In a medium bowl, whisk together the 12 large eggs, ½ cup milk, and ¼ cup of the shredded cheese. Pour this egg mixture evenly over the sausage and vegetable mixture in the dish. Sprinkle the remaining ¼ cup shredded cheese on top, along with additional salt and pepper as desired.
- Bake the casserole: If not already preheated, heat the oven to 375ºF (191ºC). Bake the casserole for approximately 45 minutes or until the edges start to brown and the center is fully set. Allow the casserole to cool at least 15 minutes before serving.
- Storage and reheating: Store leftovers in the refrigerator for up to 5 days. Reheat individual servings in the microwave as needed. For freezing, cover the cooked casserole tightly and freeze for up to 2 months. Thaw overnight in the refrigerator and reheat at 350ºF (177ºC) for about 20 minutes or until heated through.
- Freezing unbaked casserole: Freeze unbaked casserole tightly wrapped with plastic wrap and foil for up to 2 months. Thaw overnight in the refrigerator before baking as directed.
Notes
- This casserole can be baked immediately, made up to 24 hours in advance, or frozen for easy meal prep and entertaining.
- Feel free to customize with different vegetables, cheeses, or types of sausage to suit your taste.
- To reduce fat, use lean sausage and low-fat cheese or milk alternatives.
- Allowing the casserole to cool before slicing helps maintain its shape and makes serving easier.
- Use a casserole dish size between 7 x 11 inches and 9 x 13 inches for even cooking and proper depth.
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
