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White baking dish with egg, sausage, and bread casserole with a slice on a spatula.

Egg, Sausage, and Bread Casserole

Author: Stephanie Kay

Made in one pan with over 20 grams of protein, bread, sausage, and egg breakfast casserole is a hearty meal that is perfect for a weekend brunch or holiday celebration.

  • Author: Stephanie Kay
  • Prep Time: 10 minutes
  • Cook Time: 50 minutes
  • Total Time: 1 hour
  • Yield: 6 slices 1x
  • Category: Breakfast
  • Method: Baked
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Ingredients

Instructions

  1. Preheat the oven to 350°F.
  2. Grease a 9×13-inch baking dish with a teaspoon of olive oil, add the bread cubes to the baking dish, and set aside.
  3. In a large pan or cast-iron skillet on medium heat, warm the olive oil, then the breakfast sausage meat (casings removed) and cook for 4-5 minutes or until no longer pink, and then transfer the cooked sausage to the baking dish with the bread cubes.
  4. In the same pan, add the diced onion and cook for 2-3 minutes, then add the mushrooms, and cook for an additional 5-6 minutes until all of the onions are tender and the mushrooms are lightly browned.
  5. Add the garlic and chopped spinach to the pan and stir to incorporate with the onion and mushroom mixture, and cook for an additional 1-2 minutes until the spinach is wilted and the garlic is fragrant.
  6. Once cooked, transfer the vegetable mixture to the baking dish with the bread and sausage and stir everything until well incorporated.
  7. In a large mixing bowl, add the eggs and milk and whisk until well combined. Add the shredded cheese, salt, and pepper and gently stir again to combine.
  8. Pour the egg mixture into the baking dish, ensuring the bread mixture is mostly submerged and evenly covered. You can press the bread mixture down slightly with the back of a spatula if needed, but it’s okay if small pieces of bread pop up from the milk and egg mixture.
  9. Transfer the baking dish to the oven and cook for 45-50 minutes or until the eggs are set and the top is golden brown.
  10. Once cooked, the breakfast casserole can be served immediately or cooled completely and stored in an airtight container in the fridge for up to 5 days or in the freezer for up to 3 months.

Notes

To use Onion Powder: Swap the onion for 1/2 teaspoon of onion powder, skip cooking it in step #4, and add it in step #5.

To Use Garlic Powder: Swap the garlic cloves for 1 teaspoon of garlic powder and add it in step #5.

To Use Frozen Spinach: Thaw 1/4 cup of frozen spinach, press out as much water as possible, and add it to the recipe as per step #5 to warm it and remove any excess water.

Nutrition

Find it online: https://kaynutrition.com/egg-sausage-and-bread-casserole/