Description
A hearty and customizable overnight egg bake casserole featuring sausage, fresh vegetables, and cheese. Perfect for breakfast or brunch, this dish can be made ahead, baked immediately, or frozen for convenience.
Ingredients
Scale
Meat
- 10 to 12 ounces sausage (casing removed)
Vegetables
- 2 cloves garlic (minced)
- 3 cups fresh spinach
- 2 large bell peppers (diced)
- ½ medium yellow onion (diced)
Dairy
- 12 large eggs
- ½ cup milk (any)
- ½ cup shredded cheese (any flavor; divided)
Other
- Olive oil (for sautéing)
- Salt and pepper (to taste)
Instructions
- Prepare casserole dish: Spray a 7 x 11 or 9 x 13 inch casserole dish with non-stick spray and set aside. If baking immediately, preheat oven to 375ºF (191ºC).
- Cook sausage: In a large skillet over medium heat, brown the sausage until cooked through. Spoon browned sausage evenly into the prepared casserole dish and set aside.
- Sauté vegetables: Add olive oil to the skillet (optional if grease remains). Sauté minced garlic, fresh spinach, diced bell peppers, and diced onion until vegetables are tender and spinach is wilted, about 6-7 minutes. Season with salt and pepper during the last minute of cooking.
- Combine sausage and vegetables: Remove skillet from heat and add the cooked vegetable mixture to the sausage in the casserole dish. Stir gently to evenly distribute ingredients and set aside.
- Mix eggs and cheese: In a medium bowl, whisk together 12 large eggs, ½ cup milk, and ¼ cup of shredded cheese. Pour this egg mixture evenly over the sausage and vegetable mixture. Sprinkle the remaining ¼ cup shredded cheese on top along with additional salt and pepper to taste.
- Bake the casserole: If not already preheated, heat oven to 375ºF (191ºC). Bake casserole for approximately 45 minutes or until edges start to brown and the eggs are set. Allow casserole to cool at least 15 minutes before serving.
- Store leftovers: Refrigerate leftover casserole up to 5 days. Reheat individual servings in the microwave as needed.
- Freeze for later: Freeze unbaked casserole covered tightly with plastic wrap and foil for up to 2 months. Thaw overnight in refrigerator before baking. For frozen baked casserole, reheat at 350ºF (177ºC) for about 20 minutes or until heated through.
Notes
- This casserole can be assembled the day before and baked fresh in the morning for convenience.
- You can substitute any type of shredded cheese to customize the flavor.
- For a vegetarian version, substitute sausage with plant-based sausage or omit it entirely.
- The casserole is perfect for feeding a crowd and easily customizable with your choice of vegetables.
- Allowing the casserole to cool before cutting helps it set and slice more cleanly.
- Use non-stick spray or grease the casserole dish well to prevent sticking.
Nutrition
- Serving Size: 1 serving
- Calories: 197 kcal
- Sugar: 2 g
- Sodium: 303 mg
- Fat: 14 g
- Saturated Fat: 5 g
- Unsaturated Fat: 8 g
- Trans Fat: 0.1 g
- Carbohydrates: 4 g
- Fiber: 1 g
- Protein: 13 g
- Cholesterol: 223 mg
