Breakfast Casserole Ll
Start your morning on a hearty and flavorful note with Breakfast Casserole II, a crowd-pleasing bake that effortlessly blends savory breakfast staples into one dish. Featuring fluffy eggs, golden-baked bread cubes, and a medley of breakfast sausage, vibrant red bell peppers, sautéed onion, and fresh baby spinach, this casserole is topped with melty cheddar cheese for the perfect finish. The recipe comes together with minimal prep, making it an excellent choice for busy mornings or a make-ahead brunch centerpiece. With a comforting combination of textures and bold flavors, this casserole is baked to perfection in just 40 minutes and serves up to eight. Whether you’re feeding a family or hosting weekend guests, Breakfast Casserole II is the ultimate one-dish solution for a satisfying and protein-packed start to the day!
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Recipe Information
Ingredients
- 10 large eggs
- 1 cup whole milk
- 1 pound breakfast sausage
- 2 cups shredded cheddar cheese
- 2 cups baby spinach
- 1 medium red bell pepper
- 1 small yellow onion
- 2 cloves garlic cloves
- 1 tablespoon olive oil
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 0.5 teaspoon paprika (optional)
- 4 cups day-old bread (cubed)
Instructions
Preheat your oven to 375°F (190°C) and lightly grease a 9x13-inch baking dish with non-stick cooking spray or butter.
In a large skillet, heat the olive oil over medium heat. Add the diced onion, minced garlic, and diced red bell pepper. Sauté for about 5 minutes, or until the vegetables are softened.
Add the breakfast sausage to the skillet, breaking it up with a spatula. Cook until the sausage is browned and fully cooked, about 7-8 minutes. Remove from heat and stir in the spinach. Let the residual heat wilt the spinach.
In a large mixing bowl, whisk together the eggs, milk, salt, black pepper, and paprika (if using).
Spread the cubed bread evenly across the bottom of the prepared baking dish.
Layer the sausage and vegetable mixture over the bread cubes, spreading it out evenly.
Sprinkle the shredded cheddar cheese evenly over the sausage mixture.
Pour the egg and milk mixture over everything in the baking dish, making sure it soaks through the bread cubes.
Allow the casserole to sit for about 10 minutes to let the bread absorb the egg mixture. Optionally, this can be covered and refrigerated overnight for baking in the morning.
Bake in the preheated oven for 35-40 minutes, or until the top is golden and the eggs are fully set.
Let the casserole cool for 5 minutes before slicing and serving.
Nutrition Facts
Calories |
609 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 36.3 g | 47% | |
| Saturated Fat | 15.1 g | 76% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 310 mg | 103% | |
| Sodium | 1299 mg | 56% | |
| Total Carbohydrate | 37.7 g | 14% | |
| Dietary Fiber | 2.7 g | 10% | |
| Total Sugars | 5.5 g | ||
| Protein | 31.3 g | 63% | |
| Vitamin D | 2.0 mcg | 10% | |
| Calcium | 338 mg | 26% | |
| Iron | 3.3 mg | 18% | |
| Potassium | 394 mg | 8% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
