Sausage & Egg Breakfast Casserole
This sausage and egg breakfast casserole is a delicious and filling dish that is perfect for breakfast or brunch. It's a popular dish that's usually served at holiday gatherings and family brunches. It's also a great way to get in some nutrient dense foods and quality protein in the morning. Make a batch and have breakfast prepped and ready for the next few days! Hope you enjoy!
Servings: 4
Ingredients
- 1 lb sausage cooked & drained
- 1 tbsp grassfed butter
- 3-4 cups spinach chopped
- 4 cups sourdough bread chopped
- 8 eggs
- 1½ cups cheddar cheese shredded
- 1¾ cups whole milk
- 1 tsp sea salt
- ½ tsp pepper
Instructions
- Heat a medium to large size pan. Once it's hot add butter. Then add your ground sausage. Season with a sprinkle of sea salt and black pepper. Break it up and let it cook for a few minutes until no longer pink.
- Then add in the spinach and let it wilt down. Set aside or remove from the pan and let cool.
- In a medium mixing bowl, add in eggs, milk, cheese, 1 tsp sea salt and ½ tsp pepper.
- In a 9x13 pan, add the sausage on the bottom and make sure it's cooled. Add the chopped bread on top. Pour the egg mixture over top and mix everything together.
- Cover with plastic wrap or foil and let it soak in the fridge for 1-24 hours. The longer the better!
- Preheat your oven to 350F degrees. Remove the pan from the fridge and let it sit at room temperature for 30 minutes before cooking. Put in the oven and back for 40-45 minutes until it's set.
- Let cool, slice and eat! To serve, reheat and enjoy!
Notes
For Storing: Store leftovers in an airtight container in the fridge for 4-5 days
For Freezing: Freeze slices in a freezer bag in the freezer for up to 3 months. When you want a slice, thaw on the counter or in the fridge. Then reheat and enjoy!