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.

 

Crispy Ranch Chickpeas

Roasted Chickpeas are a fun salty and crunchy snack. I like to use them as croutons on top of salads and soups. I have made BBQ chickpeas and today I have Ranch flavored chickpeas. 

The recipe starts with a can of chickpeas and a packet of ranch dressing mix. You can find ranch dressing mix near the salad dressing in your grocery store. 

Crispy Ranch Chickpeas

Crispy Ranch Chickpeas

Yield: 3
Prep Time: 5 minutes
Cook Time: 30 minutes
Additional Time: 1 minute
Total Time: 36 minutes

Roasted Chickpeas are coated in a simple ranch powder. They are crispy and crunchy and make a great snack. I like to use them as croutons on salads or soup.

Ingredients

  • 1 15 oz Can Chickpeas, drained
  • 1 Tablespoon Oil (I like Avocado Oil.)
  • 1 Tablespoon Dry Ranch Dressing Mix
  • 1/4 teaspoon Garlic Powder
  • 1/4 teaspoon Onion Powder
  • 1/4 teaspoon Fine Sea Salt

Instructions

    Preheat oven to 400 degrees Fahrenheit.
    Drain and rinse the chickpeas and place them in a towel dry off the excess moisture.
    Mix the dried chickpeas with 1 Tablespoon of oil and place them on a rimmed baking sheet. Bake at 400 degrees Fahrenheit for 25-30 minutes. I like to shake the pan every 10 minutes for even browning.
    Meanwhile, make the ranch mix.
    In a small bowl, combine the ranch dressing mix with the garlic powder, onion powder, and fine sea salt.
    When the chickpeas are roasted and golden brown, toss them in a medium bowl with the ranch mixture. Serve immediately, or let cool completely and store in an airtight container for up to one week.

Notes

I like to shake the pan every 10 minutes while the chickpeas are roasting. It helps with browning.

You can eat these as a snack, or use as a crunchy topping for soups and salads.

Nutrition Information:
Yield: 3 Serving Size: 1
Amount Per Serving: Calories: 250Total Fat: 9gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 6gCholesterol: 0mgSodium: 804mgCarbohydrates: 34gFiber: 9gSugar: 6gProtein: 11g

Nutrition information is provided as a courtesy and may not be completely accurate.

Episode 94 Portable Snacks

Episode 94 Portable Snacks

School may look weird this year for many of us, but many of our kids still have activities. I know that our family still needs to get out of the house and that often means packing snacks.

Our family has a rule that when you get in the car you take a water bottle. Our favorite are the simple modern tumblers and water bottles. My sister had younger kids and really likes the kid’s Yeti water bottles because they have a handle, are dishwasher safe, and are super rugged.

When it comes to portable snacks, you can go with pre-packaged snacks. There is a time and place for just buying individual packages, but today we are going to focus on thinks you package yourself. I often wish I was the parent who has the cute reusable snack bags, but I’m not. I use a combination of plastic baggies. I prefer the fold top for most items, but do use zip top baggies too. My favorite reusable snack containers are the ½ cup round containers by GLAD. I haven’t been able to find them in my local stores, but have found them on Amazon. Check your local store. If they have them the containers are usually by the baggies and plastic wrap.

There are five basic snack categories:

Fruit

Veggies

Meaty/Higher Protein

Salty

Sweet

 

Fruit:

Cut up Apples -If you worry about them turning brown, dip them in a cup of water with a splash of lemon juice. The acid from the lemon juice will keep them from browning.)

Grapes -I like to wash and cut them into small serving size clusters.

Oranges/Cuties – My kids are big enough to peel them, but if your kids are little, you may want to peel the oranges and put them in a container.

Berries- Fresh or frozen berries are a favorite around our house. They tend to get squashed in biggies so I like to put them in a container.

Dried Fruit – I have found dried fruit does not make a very satisfying snack without adding something to it. I like to make my own “Trail Mix” with dried fruit, nuts, seeds, cereals, and sometimes chocolate. (Avoid chocolate in the summer if you worry about melting.)

GORP- Good Old Raisins and Peanuts – My mom would mix white and dark raisins, dry roasted peanuts, and sunflower seeds for a salty-sweet snack that fills you up.

 

Veggies

Baby Carrots – The easiest veggie ever. They are pre-washed and cut and all you do is open a bag.

Carrot Sticks – My kids prefer the taste and texture of carrot sticks that I cut from organic carrots. I like to keep cut up carrots in the refrigerator at all times.

Celery Sticks

Cucumber slices

Mini sweet peppers

Cut up Bell Peppers – My family prefers red, yellow, or orange over green. They seem to be less bitter.

Frozen Veggies – When my kids were little, they would eat defrosted peas and carrots. You can buy them in a blend in the frozen veggie section of the grocery store. Just put the bag in the refrigerator and let them defrost. Serve cold. This works really well for kids who do not prefer cooked veggies.

Smoothie Pops – My kids are not big smoothie fans, but if yours like smoothies, you can put them in silicone molds and they can eat them as popsicles.

 

Meaty/Protein

Hummus – You can buy single serving hummus cups or make your own and put them in single serving containers and use veggie sticks for dipping.

Peanut Butter- Great with crackers or my kids like to dip carrot or celery sticks in peanut butter.

Cheese – Cheese sticks, sliced cheese, cream cheese mixed with herbs or ranch dressing mix.

Summer Sausage

Deli Meat – cut up or rolled up

 

Salty

Popcorn – We like to pop plain kernels in brown paper lunch sacks in the microwave.

Party Mix – This is a special treat in our house.

Homemade Cheese Crackers – These are a special treat too.

Salty Snack Mix – I like to make mini mixes with all sorts of different things. Veggie straws, pirate’s booty, pretzels, goldfish, cereal etc.  You can mix anything you have on hand. It gives different flavors and textures.

Sweet

Brownie Batter Hummus – Chocolate hummus that I like to serve with graham crackers or apple slices.

Granola – I have two recipes. Chocolate Almond Granola and Chai Spiced Granola

Breakfast Cookies – These are super filling. I like to make a big batch and keep them in the freezer for quick snacks. Pumpkin Spice Breakfast Cookies and Breakfast Cookies (made with banana)

Nutty Energy Bars – These are like a homemade larabar, but they have more nuts.

Graham Crackers

 

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Marie Fiebach is a married mother of four active kids. She helps busy families plan and execute weeknight dinner so they can recapture a little calm in the crazy. You can see her every week on KAKE TV’s Good Morning Kakeland or listen to the Feed Your Family Tonight Podcast.