This tasty sausage breakfast casserole is a complete meal. It’s made with sausage, eggs and vegetables. It’s delicious and very filling.
This sausage breakfast casserole has quickly become one of my favorite dishes to make when I invite friends over for brunch.
It is keto, low carb, healthy and delicious. This sausage breakfast casserole is also very easy to make.
The best part? Leftovers keep well for several days in the fridge, and taste great after gentle reheat in the microwave. Sometimes I make two casseroles, just to make sure I have leftovers! On weeks when I make this casserole, I don’t need to make breakfast egg muffins.
Many casseroles are delicious but are not very pretty to look at, but this sausage breakfast casserole is actually gorgeous, which is another plus. The spinach and tomatoes make it very colorful.
Egg, Sausage and Cheese Bake
- 2 teaspoons olive oil, divided
- 1 lb. frozen spinach, whole leaves
- 1 lb. Italian pork sausage (I used the Whole Foods brand)
- 1 pint cherry tomatoes, halved
- 1 tablespoon minced garlic
- 1/2 teaspoon kosher salt, divided
- 1/4 teaspoon black pepper, divided
- 8 large eggs
- 1/2 cup shredded Monterey Jack or cheddar cheese
- Preheat oven to 400 degrees F. Grease a 2-quart casserole dish with 1 teaspoon olive oil.
- Heat a large, deep skillet over medium-high heat. Add the frozen spinach and cook, stirring often and breaking it up, until it’s defrosted. Allow to slightly cool, then place the spinach in a clean kitchen towel and squeeze out as much liquid as you can.
- Wipe the skillet clean and add a teaspoon of olive oil. Add the sausage and cook, stirring and breaking it up, until browned, about 5 minutes.
- Add the drained spinach, tomatoes, garlic, 1/4 teaspoon kosher salt and 1/8 teaspoon black pepper to the skillet. Mix everything to combine.
- Transfer the mixture to the prepared baking dish.
- Whisk the eggs with the remaining salt and pepper. Pour on top of the sausage mixture. Sprinkle the cheese on top.
- Bake until eggs are set and cheese is browned, about 30 minutes. Allow to rest 10 minutes before serving.