1lb.pork breakfast sausage(I use the Whole Foods brand which actually contains 14 oz)
2cupsbaby spinach leaves(2 oz)
Preheat your oven to 400 degrees F. Lightly grease a square 9-inch pan.
In a large bowl, whisk the eggs with the heavy cream, salt, pepper, garlic powder, and red pepper flakes. Use a rubber spatula to mix in ½ cup of the shredded cheddar. Set aside.
Heat a large 12-inch nonstick skillet over medium-high heat. There’s no need to add oil. Add the sausage and cook, stirring and breaking it up, until browned, 5-7 minutes.
Turn the heat off and mix in the spinach leaves (you can leave them whole), just until they are very slightly wilted from the pan’s residual heat.
Transfer the sausage-spinach mixture to the prepared baking dish, spreading it evenly on the bottom.
Give the eggs another mix, and then pour them into the pan on top of the sausage mixture. If needed, you can gently stir the mixture inside the pan to more evenly spread out the sausage and spinach.
Sprinkle the remaining ½ cup of cheese on top.
Bake the casserole until the eggs are set and the cheese is golden brown. In my oven, this takes 25 minutes. Your first clue that it’s ready will be the AMAZING smell that will fill your kitchen!
Allow the casserole to rest for 10 minutes before cutting it into nine squares and serving.
I divide the casserole into nine squares, so a serving is one square which is 1/9 casserole. Variations:
You can use any type of sausage that you enjoy. Breakfast sausage will obviously have the traditional flavors that we associate with breakfast meat. But there's no reason not to use, say, Italian sausage or spicy sausage.
You can replace the heavy cream with softened cream cheese or with whole-milk Greek yogurt.
Use any cheese you like as long as it's relatively melty. Gruyere is fabulous in this casserole, and I also like Monterey Jack cheese.