Easy Sausage, Spinach and Cheddar Breakfast Casserole is a cozy and perfect dish to serve a hungry breakfast crowd.
This past weekend, we had an awesome time with some overnight guests. My sister and her husband were in town. They joined us at the beach for a fun couple of days of eating, drinking, and socializing.
I like to make a hearty breakfast for out-of-town guests. I whipped up my Easy Sausage, Spinach, and Cheddar Breakfast Casserole early on Saturday morning. Along with crumb topped blueberry muffins, breakfast was a hit. I love, love, love this casserole! It is so versatile. Adapt it to use whatever breakfast meats, veggies, and cheese you have hand.
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ingredients
The base of the breakfast casserole is the same. Change up the "filling" ingredients with your favorites. This combo of ingredients is my go~to for an easy sausage breakfast casserole.
- salted butter
- breakfast sausage
- spinach
- large eggs
- whole milk
- Dijon mustard
- baking powder
- kosher salt
- pepper
- cheddar cheese
recipe details
Just some sauteing and mixing is all that is needed for the breakfast casserole. First I sauté the sausage until it has some crispy bits and cooked through. To streamline the prep, stir in the spinach just before the sausage is done cooking.
Next whisk the eggs along with milk, some mustard for a little kick, baking soda, kosher salt and pepper.
Now for the easy part, combine the cooked sausage and spinach with the egg mixture and the shredded cheddar cheese. Pour into a buttered baking dish and cook until just set and puffed up in the middle.
Wasn't that easy? Let's eat!
can you make a breakfast casserole in advance?
Absolutely! That is why I love breakfast casseroles. If you are anything like me, I'm blurry eyed in the morning. But coffee first. I need all the help I can get.
After baking, completely cool, cover with plastic wrap. and store in the refrigerator for up to 3 days. When you would like a serve it, just reheat a piece on 60% power in the microwave for about 1 minute.
Alternately, you can prep the ingredients the day or night before assemble the casserole in the morning. Brown the breakfast sausage, sauté the spinach and grate the cheddar cheese in advance. Store the ingredients in the refrigerator, and they will be ready to go the morning you make the casserole. Just combine all the ingredients and in about 30 minutes breakfast is served.
why is my breakfast casserole runny?
It is important to precook the vegetables before adding them along with the other ingredients for a breakfast casserole. Vegetables contain a high percentage of water. When raw veggies cook in the casserole, they release the water and make your breakfast too liquidy. Giving the vegetables a quick sauté will solve this problem.
variations
The breakfast casserole has a few basic ingredients (which you most likely have on hand) including eggs, milk, Dijon mustard, baking soda, kosher salt and pepper. The recipe is very forgiving. Change up the add-in ingredients to make it include your favorites. Some options include
- cooked and crumbled bacon
- diced ham
- diced Canadian bacon
- Swiss, pepper jack or herb goat cheese
- steamed broccoli or asparagus
- sautéed mushrooms or zucchini
- finely diced fresh tomatoes.
more breakfast recipes
- Egg Casserole with Croutons and Sausage
- Flaky Blueberry and Cheese Puff Pastry Danish
- Super Easy Ham and Egg Cups
- Fruit and Yogurt Freezer Smoothies
- Great Aunt Rose's Sour Cream Pound Cake
- Easy Baked Frittata
just one more thing
If you make this easy breakfast casserole recipe, I'd love hearing from you all. Be sure to leave a comment and/or give this recipe a rating ~ I do my best to reply to all your comments. And snap a photo to post to Instagram. I'll add the photos to my Insta stories as I love seeing all your creations.
Recipe
Easy Sausage, Spinach and Cheddar Breakfast Casserole
Ingredients
- Butter for greasing the baking dish
- 16 ounces breakfast sausage
- 8 ounces baby spinach
- 10 large eggs
- ½ cup whole milk
- 1 teaspoon Dijon mustard
- ½ teaspoon baking powder
- 1 teaspoon kosher salt
- ½ teaspoon freshly ground pepper
- 2 cups grated sharp cheddar cheese
Instructions
- Preheat oven to 375 degrees. Grease a 2 quart baking dish with butter. Set aside.
- In a large sauté pan over medium heat, add the breakfast sausage. Sauté the sausage and break it up into little pieces as it cooks. Continue cooking for 8 to 10 minutes. The sausage should be browned and crispy in spots and cooked through. Stir in the spinach and sauté until wilted. Remove from pan to a bowl and set aside.
- In a large bowl, add the eggs and whisk until combined. Whisk in the milk, mustard, baking powder, salt and pepper until thoroughly combined.
- Stir in the cooked sausage, spinach and cheddar cheese.
- Pour the mixture into the prepared baking dish.
- Bake for 25 to 30 minutes or until the center is just set.
- Serve warm or at room temperature.
Linda Weber says
This is such an easy and delicious breakfast casserole!
I added some fresh tomatoes.
This is definitely a keeper for me! Thanks for the recipe.
Amy Casey says
I love the idea of adding the tomatoes. Did you add slices or chopped tomatoes. Thanks for sharing it.
Shawntel Fairfield Carver says
I just made this but I made a half recipe and after baking for 15 min I added some cheese and par baked tater tots then continued baking for 15 more minutes. turned out great. I also had to sub baking powder for the soda as mine was expired and I didn't put the dijon mustard as I don't have that. still tasted fabulous. would love to send you pics but I don't have Instagram. sorry.
Amy Casey says
I love the idea of the tater tots. I have been meaning to experiment with them in a breakfast casserole. Thanks for sharing your tweaks to my recipe. 🙂 Have you tried my hash brown quiche recipe?
Bea says
can you add sausage and bacon to this casserole?
Amy Casey says
Definitely Bea! Bacon would be a delicious addition to the breakfast casserole. This is a recipe a make all the time 🙂
KASEY says
Amy,
This recipe is SO delicious! It's a weekly staple in my house.
Question- have you tried making this recipe for egg muffins? I'd love to switch up the cooking style.
I read through this blog post to see if you had mentioned that, but I didn't find anything.
Thank you!
Amy Casey says
I'm so glad you enjoy my recipe Kasey! I haven't tried making it to make egg muffins. But it would most likely work. Just make sure that you use a nonstick muffin pan and coat it well with cooking spray. This recipe is similar ~ Scrambled Egg Muffins ~ and they come out beautifully. LMK how they turn out for you. 🙂
KASEY says
It worked! I kept the same temperature & oven time, and they turned out great.
Thank you for the reply!
Amy Casey says
You're so welcome Kasey!! I've made this casserole for years and it's always a favorite. 🙂
Cheryl Beck says
Can you make it ahead of time
Amy Casey says
Cheryl ~ Yes! This breakfast can be made in advance. Reheat in the microwave on 60% power at 30 second intervals. Or heat covered in a 350 degree F oven for 1 -15 minutes
Trish says
Hi Casey, have you made this in advance? If so, what are your recommendations?
Sounds great.
Trish
Tommy says
This recipe is amazing! Easy storage and a filling, healthy breakfast! Thank you, Amy!
Amy Casey says
So glad you enjoyed the recipe Tommy! It's a favorite.