Make Ahead Meal: Breakfast Casserole

This sausage, vegetable, and egg casserole can be frozen or made a day in advance for easy entertaining. Completely customizable and great for feeding a crowd!

12 ounces sausage casing removed*
olive oil
2 cloves of garlic minced
3 cups fresh spinach
2 large bell peppers diced
1/2 medium yellow onion diced
salt & pepper to taste
12 large eggs
1/2 cup milk any
1/2 cup shredded cheese any flavor

Spray a 7x11 or 9x13 casserole dish with non-stick spray. Set aside.
In a large skillet over medium heat, brown the sausage. If you are using fully cooked sausage, you may skip this step. I like to brown my sausage just a little bit, even if it is already fully cooked. Spoon the browned sausage evenly into prepared casserole dish. Set aside.
Add a little olive oil to the same large skillet (I use about 2 teaspoons since there is some grease left from the sausage). Sauté the garlic, spinach, peppers, and onion until vegetables are tender and spinach is wilted, about 6-7 minutes. Season with salt and pepper during the last minute or so. Add the cooked vegetable mixture to the sausage in the prepared casserole dish and roughly stir together to distribute mixture evenly. Set aside.

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