Breakfast Sausage Veggie Egg Casserole

February 1, 2019
Created by Harmons
40 minutes
Serves 6
  • 8 oz Harmons country chicken sausage
  • 1/2 cup diced red pepper
  • 1/2 cup chopped onion
  • 2 cups fresh baby spinach
  • 6 each large eggs
  • 1 1/2 cups 1% milk
  • 1 tsp dry mustard
  • 1 tsp paprika
  • 3 cups cubed multigrain or sourdough bread
  • 1 1/2 cups shredded cheddar cheese

Preheat oven to 325°. In a medium frying pan, cook sausage until browned and cooked through. Set aside.

Chop spinach lightly.

Beat eggs with milk and seasonings. Stir in cooked sausage, spinach, onion, peppers, and 1 cup cheese. Coat 9″x 9″ or 11′ x 7′ baking pan with nonstick cooking spray. (Option: use a muffin tin – see below). Place bread cubes in bottom of pan. Press down lightly. Pour egg mixture over bread. Sprinkle with remaining cheese. Bake until set and golden brown, 50 minutes-1 hour. Remove from oven and let set for a few minutes before serving.

Serve with fresh fruit of choice.

Freezer egg muffins:

Prepare as stated above. Distribute bread cubes among muffin tins that have been coated with nonstick cooking spray.  Pour egg mixture over bread and sprinkle evenly with remaining cheese. Bake until set and golden brown, 20-25 minutes. Place individual egg muffins in zipper-lock bags and freeze.

To serve: Remove from freezer and plastic bag; microwave for about 1 minute, until heated through. Makes 6 2-muffin servings.

Freezer Meal:

Prep all ingredients. Assemble as above; cover with foil and freeze.

To serve: Thaw in refrigerator overnight. Remove foil and bake in preheated oven as stated above.

Nutrition information per serving: 360 calories; 21g fat; (8g saturated); 610mg sodium; 15g carbohydrate; 1g fiber; 5g sugars; 22g protein.