Description
This Egg Bake Overnight Breakfast Casserole is a savory and customizable dish featuring sausage, fresh vegetables, and eggs baked to perfection. Perfect for a make-ahead breakfast or brunch, it can be prepared the night before, baked fresh in the morning, or frozen for future meals. Packed with protein and flavor, it’s ideal for feeding a crowd or meal prepping.
Ingredients
Scale
Meat
- 12 ounces sausage (casing removed)
Vegetables
- 2 cloves garlic (minced)
- 3 cups fresh spinach
- 2 large bell peppers (diced)
- ½ medium yellow onion (diced)
- Salt and pepper (to taste)
Dairy & Eggs
- 12 large eggs
- ½ cup milk (any)
- ½ cup shredded cheese (any, divided)
Other
- Olive oil (for sautéing)
Instructions
- Prepare the casserole dish: Spray a 7 x 11" or 9 x 13" casserole dish with non-stick spray. If baking immediately, preheat oven to 375ºF (191ºC).
- Cook the sausage: In a large skillet over medium heat, brown the sausage until just cooked and slightly browned. Transfer sausage evenly to the prepared casserole dish and set aside.
- Sauté vegetables: Add a little olive oil to the same skillet, or use the remaining sausage grease. Sauté the minced garlic, spinach, diced bell peppers, and diced onion until vegetables are tender and spinach wilts, about 6-7 minutes. Season with salt and pepper during the last minute of cooking.
- Combine sausage and vegetables: Remove skillet from heat and stir the cooked vegetable mixture into the sausage in the casserole dish, distributing evenly.
- Mix eggs and cheese: In a medium bowl, whisk together the eggs, milk, and ¼ cup shredded cheese. Pour this egg mixture evenly over the sausage and vegetable mixture in the casserole dish. Sprinkle the remaining ¼ cup shredded cheese on top and add a little more salt and pepper.
- Bake the casserole: Either bake immediately or cover and refrigerate for up to 24 hours for baking later. When ready, preheat oven to 375ºF (191ºC) if not already done. Bake for about 45 minutes until edges are browned and eggs are set. Let cool at least 15 minutes before serving.
- Storage and reheating: Store leftovers in the refrigerator up to 5 days. Reheat individual portions in the microwave. You can also freeze the baked casserole up to 2 months; thaw overnight and reheat at 350ºF (177ºC) for about 20 minutes.
- Freezing unbaked casserole: Freeze the unbaked casserole for up to 2 months by tightly covering with plastic wrap and foil. Thaw overnight in the refrigerator before baking as directed.
Notes
- This casserole is highly customizable by changing vegetables, cheese, or using a different meat or a meat substitute.
- You can bake it immediately or prepare it the night before for convenience.
- Freezing both baked and unbaked casserole prolongs shelf life and aids meal prepping.
- Use non-stick spray or lightly grease the casserole dish to prevent sticking.
- Letting the casserole cool before slicing helps it hold its shape better.
Nutrition
- Serving Size: 1 serving
- Calories: 197 kcal
- Sugar: 2 g
- Sodium: 303 mg
- Fat: 14 g
- Saturated Fat: 5 g
- Unsaturated Fat: 8 g
- Trans Fat: 0.1 g
- Carbohydrates: 4 g
- Fiber: 1 g
- Protein: 13 g
- Cholesterol: 223 mg
