Description
A hearty and savory sausage, spinach, and mushroom egg bake that’s perfect for breakfast or brunch. This bake combines Italian sausage, fresh vegetables, eggs, and cheddar cheese into a warm, satisfying casserole that is gluten-free and full of flavor.
Ingredients
Scale
Meat and Vegetables
- 1 pound Italian sausage (mild or spicy)
- 2 cups fresh spinach, roughly chopped
- 1 cup mushrooms, sliced
- 1 small onion, diced
- 2 cloves garlic, minced
Egg Mixture
- 8 large eggs
- 1/2 cup milk
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 teaspoon paprika
Other
- 1 cup shredded cheddar cheese
- 1 tablespoon olive oil or butter
Instructions
- Preheat the Oven: Preheat your oven to 375°F (190°C) to ensure it’s ready for baking the egg casserole.
- Sauté Vegetables and Sausage: In a skillet, heat olive oil or butter over medium heat. Sauté diced onion until translucent, about 3-4 minutes. Add minced garlic and cook for 30 seconds until fragrant. Add Italian sausage, breaking it apart with a spoon, and cook until browned and fully cooked through, about 6-8 minutes. Stir in sliced mushrooms and cook for 3-4 minutes until softened. Finally, add chopped spinach and cook for 1-2 minutes until wilted. Remove from heat and let cool slightly.
- Prepare Egg Mixture: In a large bowl, whisk together eggs, milk, salt, black pepper, and paprika until well combined.
- Combine Mixtures: Add the cooked sausage, mushroom, and spinach mixture into the beaten eggs and gently stir to combine all ingredients evenly.
- Assemble in Baking Dish: Pour the combined mixture into a greased 9×9-inch baking dish or similar casserole dish. Sprinkle the shredded cheddar cheese evenly over the top.
- Bake: Place the dish in the preheated oven and bake for 25-30 minutes, or until the eggs are fully set and the top is lightly golden brown.
- Rest and Serve: Remove from oven, let rest for 5 minutes to set further, then slice into 6 portions and serve warm.
Notes
- Use gluten-free sausage and dairy-free milk for a gluten-free version.
- Swap the cheddar cheese with feta or mozzarella for a different flavor.
- Add diced bell peppers or substitute kale for spinach for variety.
- The egg bake stores well in the refrigerator for up to 3 days and reheats easily for a quick meal.
