Print

Easy Crustless Breakfast Casserole with Sausage and Spinach

crustless breakfast casserole - featured image
Print Recipe

A golden, puffy, and surprisingly sturdy egg bake that slices cleanly and doesn’t leave a soggy puddle on the plate. This recipe skips the extra carbs and the extra work, letting the savory filling of sausage, cheese, and tender spinach take center stage.

Ingredients

Scale
  • 1 lb breakfast sausage (mild or spicy)
  • 5 oz fresh baby spinach
  • 10 large eggs
  • 1 cup whole milk
  • 1 ½ cups shredded sharp cheddar cheese
  • ½ cup shredded mozzarella cheese
  • ½ cup diced onion (yellow or white)
  • 2 cloves garlic, minced
  • ½ tsp salt
  • ¼ tsp black pepper
  • Optional: pinch of red pepper flakes

Instructions

  1. Preheat oven to 375°F (190°C). Grease a 9×13-inch baking dish with butter or non-stick spray.
  2. In a large skillet over medium-high heat, cook the breakfast sausage, breaking it apart, until fully browned and no longer pink. Leave about 1 tablespoon of drippings in the pan. Transfer sausage to a plate and set aside.
  3. In the same skillet with the drippings, sauté the diced onion for 2 minutes until softened. Add minced garlic and cook for 30 seconds until fragrant. Add the spinach in handfuls, stirring constantly, until wilted and any excess moisture has evaporated (about 2 minutes). Transfer to a plate to cool slightly.
  4. In a large mixing bowl, whisk together the eggs, milk, salt, and black pepper until uniform and pale yellow.
  5. Spread the cooked sausage evenly in the greased baking dish. Top with the spinach and onion mixture. Sprinkle 1 cup of cheddar and all of the mozzarella over the top. Pour the egg mixture over everything, gently pressing down to submerge ingredients. Top with remaining ½ cup cheddar.
  6. Bake for 35-40 minutes, until the center is set and the top is golden brown. A knife inserted into the center should come out clean. If browning too quickly, tent with foil for the last 10 minutes.
  7. Let the casserole rest on a wire rack for at least 10 minutes before slicing and serving.

Notes

For best texture, cook spinach until dry to remove excess moisture. Let eggs come to room temperature before whisking. Do not over-whisk eggs. Rest casserole for 10 minutes before slicing to ensure clean slices.

Nutrition

Keywords: crustless breakfast casserole, sausage and spinach casserole, easy egg bake, low carb breakfast, gluten free breakfast casserole

Find it online: https://bakebeam.com/easy-crustless-breakfast-casserole-with-sausage-and-spinach/