Spinach Sausage And Egg Casserole Recipes

THE ULTIMATE BREAKFAST FOR DINNER: SAUSAGE AND SPINACH EGG STRATA

Steps:

• Defrost the spinach in the microwave, and then wring out any excess liquid.
• Heat the EVOO in a skillet over medium-high heat. Brown and crumble the spicy breakfast sausage, and then remove the crumbles to a plate. Return the skillet to the heat. Reduce the heat a little and melt the butter. To the skillet, add the onions and garlic and cook to soften, 5 to 6 minutes. Then add the spinach and season with salt, pepper and a little nutmeg. Turn off the heat and combine with the sausage bits.
• Arrange half of the bread in a casserole dish.
• Whisk the eggs with the milk, Dijon and some salt and pepper.
• Scatter half of the sausage-spinach mixture over the bread, top with half the cheese, pour over half the eggs, repeat. Cover and store in the fridge.
• Bring the strata to room temperature for about 30 minutes before you bake. Preheat the oven to 350 degrees F with the rack in the center of the oven.
• Set the casserole on a baking sheet and bake uncovered 1 hour. Let stand 10 minutes and serve.

SPINACH, SAUSAGE, AND EGG CASSEROLE

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking dish.
• Heat a large skillet over medium-high heat. Cook and stir sausage in the hot skillet until browned and crumbly, 5 to 7 minutes; drain and discard grease.
• Beat eggs and milk together in a large bowl. Stir sausage, Cheddar cheese, spinach, and oregano into egg mixture; pour into prepared baking dish.
• Bake in the preheated oven until a knife inserted into the center of the casserole comes out clean, 30 to 40 minutes.

COWBOY BREAKFAST CASSEROLE WITH SAUSAGE AND SPINACH

Steps:

• Preheat oven to 425°F. Toast bread on a rimmed baking sheet until dry, 8-10 minutes.
• Meanwhile, heat a large skillet over medium-high. Add sausage and cook, breaking into pieces with a spatula, until browned, about 7 minutes.
• Butter a 3-quart baking dish. Arrange 6 bread slices in dish in one layer, covering bottom of pan completely and cutting slices to fit if needed. Tear remaining slice into smaller pieces to fill in any gaps.
• Using a slotted spoon, transfer sausage to baking dish, scattering over bread.
• Heat skillet over medium and add white and pale green scallion parts. Cook, stirring, until softened and just starting to take on color, about 3 minutes. Add spinach, stir to combine, and cook until warmed through, 1-2 minutes more. Top sausage with spinach mixture, then top spinach mixture with cheese.
• Whisk eggs, milk, yogurt, mustard powder, salt, pepper, and nutmeg in a large bowl. Gently pour over casserole. Cover and chill at least 4 hours or up to overnight.
• Uncover dish and transfer to a cold oven. Heat oven to 375°F and bake casserole until eggs are puffed and cheese is browned, about 40 minutes.
• Let casserole cool several minutes. Top with dark green scallion parts.
• Do Ahead
• Casserole can be assembled 1 day ahead. Tightly cover and chill.

EGG AND SPINACH CASSEROLE

Steps:

• Preheat an oven to 350 degrees F (175 degrees C). Prepare a 9x13 inch baking dish with cooking spray.
• Beat the eggs in a mixing bowl with the onion and flour until the flour is no longer lumpy. Stir in the spinach, cottage cheese, Cheddar cheese, butter, salt, and pepper until evenly combined; pour into the prepared dish.
• Bake in the preheated oven until the casserole is bubbly and the top is golden brown, about 45 minutes.

EGGS FLORENTINE CASSEROLE

Steps:

• Preheat oven to 350°. In a large skillet, cook sausage over medium heat until no longer pink, 6-8 minutes, breaking into crumbles; drain and transfer to a greased 13x9-in. baking dish., In same skillet, heat butter over medium-high heat. Add onion and mushrooms; cook and stir 3-5 minutes or until tender. Stir in spinach. Spoon vegetable mixture over sausage., In a large bowl, whisk eggs and milk until blended; pour egg mixture over vegetables. Sprinkle with cheeses and paprika. Bake, uncovered, 30-35 minutes or until the center is set and a thermometer inserted in center reads 165°. Let stand 10 minutes before serving.

SAUSAGE SPINACH BAKE

Steps:

• Prepare stuffing according to package directions. Meanwhile, crumble sausage into a large skillet. Add onions; cook over medium heat until meat is no longer pink. Add garlic; cook 1 minute longer. Drain., In a large bowl, combine the stuffing, sausage mixture and spinach. Transfer to a greased 11x7-in. baking dish; sprinkle with Monterey Jack cheese. In a small bowl, combine cream and eggs; pour over sausage mixture., Bake at 400° until a thermometer reads 160°, 35-40 minutes. Sprinkle with Parmesan cheese; bake until bubbly, about 5 minutes longer.

SPINACH AND SAUSAGE EGG BAKE

Steps:

• Preheat oven to 375°. In a large skillet, cook sausage over medium heat until no longer pink; drain. Spoon into a greased 13x9-in. baking dish. Layer with spinach, bacon, onion, red pepper and cheeses., In a large bowl, whisk eggs, milk and seasonings; pour over top. Bake 30-35 minutes or until a knife inserted in the center comes out clean. Let stand 5 minutes before cutting.

SAUSAGE AND EGG CASSEROLE

Steps:

• Heat a large skillet over medium-high heat and stir in sausage. Cook and stir until sausage is crumbly, evenly browned, and no longer pink, about 10 minutes. Drain and discard any excess grease.
• Beat eggs in a large bowl; stir in milk, salt, and mustard. Fold bread cubes, Cheddar cheese, and sausage into egg mixture. Pour into a lightly greased 7x11-inch baking dish. Cover and refrigerate for 8 hours or overnight.
• Preheat oven to 350 degrees F (175 degrees C). Remove casserole from the refrigerator 30 minutes before baking.
• Bake in preheated oven until a knife inserted near the center comes out clean, about 40 minutes.

SCRAMBLED EGG SPINACH CASSEROLE

Steps:

• In a small saucepan, melt butter. Stir in the flour, nutmeg and 1/8 teaspoon each salt and pepper until smooth; gradually add milk. Bring to a boil; cook and stir for 2 minutes or until thickened. Remove from the heat; cool completely., Meanwhile, in a large skillet, cook the sausage, onion and remaining salt and pepper over medium heat until meat is no longer pink; drain. Transfer to a greased 13x9-in. baking dish; set aside., In a large bowl, whisk the eggs and cream. Stir in the spinach, feta and cooled white sauce. Pour over sausage mixture. Cover and refrigerate overnight., Remove from the refrigerator 30 minutes before baking. For topping, toss bread crumbs and melted butter; sprinkle over casserole. Top with Parmesan cheese and paprika., Bake, uncovered, at 350° for 45-50 minutes or until a knife inserted in the center comes out clean. Let stand for 10 minutes before serving.