Spinach and Sausage Breakfast Casserole
Spinach and Sausage Breakfast Casserole is a simple casserole packed with protein and veggies. It is naturally gluten free and delicious.
What Kind of Spinach Do You Use for Spinach and Sausage Breakfast Casserole?
I like to use frozen chopped spinach. You can thaw it overnight in the refrigerator. Make sure to put it in a container or on a plate as it will exude liquid as it thaws.
How Do You Get the Moisture Out of Frozen Spinach?
I like to thaw it completely and put it in a dish towel. I gather the towel around the spinach and squeeze over the sink to let the liquid go down the drain.
What Kind of Sausage Do You Use for Spinach and Sausage Breakfast Casserole?
I like to use my homemade turkey sausage, but you can use any bulk sausage you prefer. If you use a sausage link, be sure to take it out of the casing before cooking it. Pork, turkey, or chicken sausage would all work well.
How Do You Know When Spinach and Sausage Breakfast Casserole is Done?
The casserole is done when the center is slightly wet or “wiggly.” The casserole will finish cooking as it sets for 10 minutes before serving.
How do you make Spinach and Sausage Breakfast Casserole?
Spray an 8 x 8 inch baking dish with cooking spray.
Sprinkle 1 pound of cooked turkey sausage in the bottom of the dish.
Cover the turkey sausage with drained frozen chopped spinach.
Mix eggs, milk, dry mustard powder, salt and pepper in a medium bowl.
Pour the egg mixture over the sausage and spinach.
Bake at 350 for 35- 45 minutes.
Let the casserole sit for 10 minutes to firm up before slicing and serving.
Spinach and Sausage Breakfast Casserole
Spinach and Sausage Breakfast Casserole is filled with veggies and protein. It is super easy to make and would make a great weekday breakfast or as part of a brunch.
It is naturally gluten free.
Ingredients
- 1 Pound Bulk Turkey Sausage, cooked and crumbled.
- 2 10 ounce boxes Frozen Chopped Spinach, Thawed, and liquid squeezed out.
- 6 Eggs
- 1 Cup Milk (I prefer whole milk.)
- 1/2 teaspoon Coarse Sea Salt
- 1/2 teaspoon Dry Mustard Powder
- Cooking Spray
Instructions
Preheat oven to 350 degrees Fahrenheit.
Spray an 8 x 8 inch baking dish with cooking spray.
Sprinkle 1 pound of cooked turkey sausage in the bottom of the dish.
Cover the turkey sausage with drained frozen chopped spinach.
Mix eggs, milk, dry mustard powder, salt and pepper in a medium bowl.
Pour the egg mixture over the sausage and spinach.
Bake at 350 for 35- 45 minutes. The casserole is done when the center is still slightly wet or jiggly. It will firm up as it rests before slicing.
Let the casserole sit for 10 minutes to firm up before slicing and serving.
Notes
You can use any kind of bulk sausage you prefer.
You can substitute skim or 2% milk for the whole milk. You could also use almond milk or rice milk.
It is important to squeeze as much liquid out of the thawed spinach as possible. Otherwise it will water down the custard.
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Nutrition Information:
Yield: 6 Serving Size: 1Amount Per Serving: Calories: 264Total Fat: 14gSaturated Fat: 4gTrans Fat: 0gUnsaturated Fat: 8gCholesterol: 259mgSodium: 837mgCarbohydrates: 6gFiber: 2gSugar: 1gProtein: 29g
Nutrition information is provided as a courtesy and may not be completely accurate.
