Description
Ingredients
Units
Scale
Meats
- 1 pound sausage (breakfast, Italian, or spicy)
Dairy & Eggs
- 6 large eggs
- 1 cup milk
- 1 cup shredded cheddar cheese (or preferred cheese blend)
Bread & Vegetables (Optional)
- 2 cups bread cubes
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon garlic powder
- 1/4 teaspoon smoked paprika
- 1/2 cup diced bell peppers
- 1/2 cup chopped spinach
- 1/4 cup diced onions
Instructions
- Preheat Oven: Preheat your oven to 375°F (190°C). Lightly grease a 7×11-inch baking dish with butter or nonstick spray.
- Prepare the Sausage: Cook the sausage in a skillet over medium heat until browned, breaking it into crumbles. Drain excess grease and set aside.
- Mix the Egg Mixture: In a large bowl, whisk together eggs, milk, salt, pepper, garlic powder, and smoked paprika until well combined.
- Assemble the Casserole: In the greased baking dish, layer the cooked sausage, vegetables (bell peppers, spinach, onions), and shredded cheese. Sprinkle the bread cubes over the top if using. Pour the egg mixture evenly over the layered ingredients.
- Bake: Place in the oven and bake for 30-40 minutes, or until the center is set and the top is golden brown.
- Cool and Serve: Let the casserole cool for 5 minutes before slicing. Serve warm and enjoy!
Notes
- Feel free to customize with additional vegetables or cheeses to suit your taste.
- Using bread cubes adds a bread-like texture; omit for low-carb options.
- Leftovers can be stored in the refrigerator for up to 3 days and reheated in the microwave.
- This casserole can be assembled the night before and baked in the morning for convenience.
Nutrition
- Serving Size: 1/6 of casserole
- Calories: 360 kcal
- Sugar: 4 g
- Sodium: 730 mg
- Fat: 28 g
- Saturated Fat: 11 g
- Unsaturated Fat: 15 g
- Trans Fat: 0 g
- Carbohydrates: 8 g
- Fiber: 1 g
- Protein: 20 g
- Cholesterol: 185 mg
