Ingredients
Scale
- 10 to 12 ounces (280-340g) sausage, casing removed
- 1 tablespoon olive oil
- 2 cloves garlic, minced
- 3 cups (90g) fresh spinach
- 2 large bell peppers, diced
- ½ medium yellow onion, diced
- Salt and pepper to taste
- 12 large eggs
- ½ cup (120g) milk (any type)
- ½ cup (56g) shredded cheese (any flavor), divided
Instructions
- Spray a 7×11″ or 9×13″ casserole dish with non-stick spray. Set aside. If baking immediately, preheat oven to 375°F (191°C).
- Brown sausage in a skillet over medium heat. Skip if using pre-cooked sausage. Transfer to casserole dish.
- Sauté garlic, spinach, peppers, and onion in the same skillet for 6-7 minutes. Season with salt and pepper. Add to casserole dish.
- Whisk eggs, milk, and ¼ cup cheese together. Pour over sausage and vegetables. Top with remaining cheese.
- Cover and refrigerate overnight or bake immediately for 45 minutes at 375°F (191°C) until edges brown. Let cool 15 minutes before serving.
Notes
- Refrigerate unbaked casserole up to 24 hours before baking.
- Store leftovers in the fridge for up to 5 days.
- Freeze unbaked casserole for up to 2 months. Thaw overnight before baking.
- Reheat individual servings in the microwave.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Breakfast
- Method: Baked
- Cuisine: American
- Diet: Low Lactose
Nutrition
- Serving Size: 1 slice
- Calories: 320
- Sugar: 4g
- Sodium: 480mg
- Fat: 22g
- Saturated Fat: 8g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 8g
- Fiber: 2g
- Protein: 22g
- Cholesterol: 280mg