Spinach and Sausage Breakfast Casserole

Shows the texture of 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. 

Shows the texture of spinach and sausage breakfast casserole

Spinach and Sausage Breakfast Casserole

Yield: 6
Prep Time: 15 minutes
Cook Time: 45 minutes
Additional Time: 10 minutes
Total Time: 1 hour 10 minutes

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

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: 1
Amount 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.

 

Quick and Easy Turkey Sausage

I can’t remember the first time I made this super easy sausage, but I know it has been a staple in my house for many years. It is super easy and only takes a few minutes to prepare, but the best part is you can control the ingredients. This sausage does not have any additives or preservatives. I like to make it in big batches and keep logs of it wrapped in plastic wrap in my freezer for a quick and hearty addition to breakfast.

Turkey Sausage

1 pound ground turkey (You can use ground pork or chicken.)

1 Tablespoon poultry seasoning (Penzey’s is my favorite brand.)

1 teaspoon coarse sea salt (If you are using fine salt or table salt use 3/4 teaspoon.)

2 Tablespoons maple syrup, optional

THE DETAILS

Mix the ground turkey, poultry seasoning, sea salt and maple syrup together in a large bowl. Form into patties and cook in a skillet turning once. The internal temperature should be at least 165 degrees Fahrenheit. This takes about 8-10 minutes.

**Note**

I find the sausage tastes better if I make it the night before. The seasonings have a chance to penetrate the ground turkey. I usually make this several pounds at a time. I portion the sausage into meal-size servings for my family and wrap it into logs with plastic wrap. I freeze the logs and take them out of the freezer the night before serving. The next morning I take a sharp knife and slice the sausage logs into circles and cook them in the skillet.