Breakfast Egg Casserole With No Bread

Ingredients

• 1 tablespoon olive oil (14 g)
• 12 ounces chicken breakfast sausage, casings removed (340 g)
• 1 medium red bell pepper, finely diced (150 g)
• 1 small yellow onion, finely diced (110 g)
• 5 ounces baby spinach, roughly chopped (142 g)
• 10 large eggs (500 g)
• 1/2 cup whole milk (120 g)
• 1 teaspoon kosher salt (5 g)
• 1/2 teaspoon black pepper (1 g)
• 1 teaspoon garlic powder (3 g)
• 1 1/2 cups shredded cheddar cheese, divided (170 g)

Instructions

1. Prepare dish. Heat the oven to 350°F. Oil a 9-by-13-inch baking dish and set it aside. Place a large skillet over medium heat. Have a plate and a slotted spoon ready for the cooked sausage.
2. Cook sausage. Add olive oil to the skillet, then add chicken sausage. Cook, breaking it into small crumbles, until browned and cooked through. Transfer sausage to the plate, leaving a small amount of fat in the skillet for the vegetables.
3. Cook vegetables. Add bell pepper and onion to the skillet. Cook for 5 to 6 minutes, stirring often, until softened. Add spinach and cook until wilted and the skillet looks dry, about 2 minutes. Remove from heat.
4. Mix eggs. In a large bowl, whisk eggs, milk, salt, pepper, and garlic powder until smooth and fully combined. Stir in sausage, cooked vegetables, and 1 cup of cheddar. Mix until the filling is evenly distributed.
5. Assemble. Pour the egg mixture into the prepared dish. Use a spatula to level the vegetables and sausage across the pan. Sprinkle the remaining 1/2 cup cheddar evenly over the top.
6. Bake casserole. Bake for 32 to 36 minutes, until the center reaches 160°F and no longer appears liquid when the dish is gently moved. Rest 10 minutes before cutting into six squares. Serve warm or portion for later as needed before serving.

Notes

• A 9-by-13-inch dish yields six substantial squares. For smaller portions, cut it into eight rectangles; baking time stays similar because pan depth does not change.
• Frozen spinach works if thawed and squeezed very dry. Use 5 ounces by weight, then warm it briefly with the softened pepper and onion.
• For overnight assembly, cool sausage and vegetables before combining. Cover, refrigerate, then bake from cold until center reaches 160°F.

Nutrition Facts