Description
A savory and customizable overnight egg bake casserole featuring sausage, fresh vegetables, and cheese, perfect for breakfast or brunch. This make-ahead recipe can be baked immediately or refrigerated overnight for convenience, and it’s freezer-friendly for easy meal prep.
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)
- Salt and pepper to taste
Dairy
- 12 large eggs
- ½ cup milk (120g, any type)
- ½ cup shredded cheese (56g, any flavor, divided)
- Olive oil (for sautéing, about 1 tablespoon)
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).
- Cook the sausage: In a large skillet over medium heat, brown the sausage until slightly crisp. Drain if necessary, then spoon evenly into the prepared casserole dish.
- Sauté vegetables: Add a little olive oil to the skillet if needed, then sauté the minced garlic, fresh spinach, diced bell peppers, and diced onion until vegetables are tender and spinach is wilted, about 6 to 7 minutes. Season with salt and pepper during the last minute.
- Combine sausage and vegetables: Remove skillet from heat and add the cooked vegetable mixture to the sausage in the casserole dish. Stir roughly to evenly distribute the mixture.
- Mix eggs and cheese: In a medium bowl, whisk together the eggs, milk, and half of the shredded cheese (¼ cup). Pour this egg mixture evenly over the sausage and vegetables in the casserole dish. Sprinkle the remaining cheese (¼ cup) over the top, then season with additional salt and pepper to taste.
- Bake the casserole: If not already done, preheat the oven to 375ºF (191ºC). Bake the casserole for approximately 45 minutes or until the edges begin to brown and the center is set. Remove from the oven and allow it to cool for at least 15 minutes before serving.
- Store and reheat: Refrigerate leftovers up to 5 days. Reheat individual portions in the microwave as needed. To freeze, cover the baked casserole tightly and freeze up to 2 months. Thaw overnight in the refrigerator and reheat at 350ºF (177ºC) for about 20 minutes or until heated through.
- Freeze unbaked casserole option: You can also freeze the unbaked casserole by covering tightly with plastic wrap and foil for up to 2 months. Thaw overnight in the refrigerator and proceed with baking steps.
Notes
- This casserole can be baked immediately or prepared up to 24 hours in advance and refrigerated for baking later.
- Freeze unbaked or baked casserole for up to 2 months for easy make-ahead meals.
- Use any type of cheese and milk for customization.
- Add or substitute vegetables to your preference for variation.
- Fully cooked sausage can be used, but browning adds extra flavor.
- Allow the casserole to cool slightly before serving to set properly.
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
