Make Ahead Breakfast Casserole
This Make Ahead Breakfast Casserole is a time-saver! Packed with savory sausage, fresh veggies, and creamy eggs, it’s perfect for busy mornings.
Servings: 8 servings
Ingredients
- 1 pound pork breakfast sausage
- 1/2 red onion, diced
- 1 fennel bulb, chopped
- 1 teaspoon kosher salt, divided
- 5 ounces fresh baby spinach
- 12 eggs
- 1/4 cup milk
- 1/4 teaspoon ground black pepper
Instructions
- Preheat your oven to 350°F (175°C).
- In a large skillet over medium heat, crumble and cook the pork breakfast sausage until browned and fully cooked, about 5-7 minutes.
- Add the diced red onion and chopped fennel bulb to the skillet with the sausage. Sauté for another 5 minutes until softened and fragrant. Season with 1/2 teaspoon of kosher salt.
- Toss in the fresh baby spinach and stir until wilted, about 2 minutes. Remove from heat and allow to cool slightly.
- In a large mixing bowl, whisk together the eggs, 1/4 cup of milk, 1/2 teaspoon of kosher salt, and 1/4 teaspoon of ground black pepper until well combined.
- Add the sausage and vegetable mixture to the egg mixture, stirring until evenly distributed.
- Pour the mixture into a greased 9x13 inch baking dish, spreading it out evenly. Bake for 30-35 minutes, or until the center is set and the top is lightly golden.
- Allow the casserole to cool for a few minutes before slicing into squares. Serve warm.
Equipment
- Large Skillet
- Mixing Bowl
- 9x13 inch Baking Dish
- Whisk
- Spatula
Notes
- Store leftovers in an airtight container in the fridge for up to 4 days.
- Freeze slices for up to 3 months for convenient meal prep.
- Reheat in the oven at 350°F for 15-20 minutes for best results.