Sausage and Spinach Breakfast Casserole
- Ready In:
- 50mins
- Ingredients:
- 12
- Serves:
-
3
ingredients
- 1⁄2 lb bulk sausage, cooked and drained
- 1 tablespoon butter
- 1⁄3 cup chopped onion
- 1⁄2 cup chopped mushroom
- 2 garlic cloves, minced
- 2 cups fresh spinach, washed, stemmed, and chopped
- 1 1⁄2 cups swiss cheese
- 4 eggs
- 1⁄2 cup light cream
- 1⁄2 teaspoon pepper
- 1⁄2 teaspoon salt
- 1⁄4 teaspoon cayenne
directions
- Preheat oven to 350.
- Grease 9" square pan with a bit of butter.
- Add rest of butter to skillet. Saute onion for 2 minute on med heat, then add mushrooms and garlic. Cook and stir for 4 minutes, until mushrooms have begun to soften, and remove to a bowl.
- Add spinach to skillet and saute lightly, just for a minute or two. Drain by pressing a spatula against the spinach.
- To assemble, layer half of sausage in baking dish. Top with 1/3 of cheese. Add mushroom mixture, then 1/3 of cheese. Add spinach, then rest of cheese, then rest of sausage.
- Beat eggs with cream and seasonings. Pour over other ingredients.
- Casserole can be refrigerated overnight at this point.
- Bake at 350 for 30 minutes, until center is set. Cool for 10 minutes before cutting.
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