Written by Sausage breakfast casserole is one of my favorite ways to add meat to breakfast. Don’t get me wrong, we love bacon, but we wanted to diversify our egg recipes. This easy casserole takes very little time, and went over really well with family and as leftovers.
For this casserole, all you’ll need is ground breakfast sausage (or ground pork with some seasonings), eggs, onion, and spinach. You could easily add in some mushrooms or bell peppers to suit what’s on your mind or in your refrigerator. We hope you’ll add this egg recipe to your regular breakfast rotation.
Ingredients
1 lb pork breakfast sausage
3 C lightly packed spinach
1 medium onion, diced (approx. 1 1/2 C)
10 eggs
2-3 Tbsp avocado oil
Method
Heat one tablespoon of avocado oil in skillet over medium heat, and lightly brown sausage in a cast iron skillet for 3-4 minutes.
Add onion and sauté for 2-3 minutes, until the onion is translucent. Preheat oven to 350ºF.
Fold in spinach, 1 cup at a time.
Grease your casserole dish with 1-2 tablespoons of avocado oil. Here’s the casserole dish we used. Spoon or pour sausage mixture into the dish, and then pour your beaten eggs over top.
Mix lightly to even out the mixture of spinach, sausage, onion, and egg.
Bake for 30 minutes uncovered, and then the final 5-7 minutes covered to prevent over browning.
Let rest for 5-10 minutes, and then cut to serve.
This was a perfect egg recipe for our Thanksgiving morning, and will certainly be our go-to sausage casserole recipe from now on.
that paleo couple 
This looks lovely! It’s always good to have easy breakfast recipes on hand. X
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Looks very tasty 🙂
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Bought some sausage and going to make this tomorrow! 🙂
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This is DELICIOUS!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!! I added a little bit of red bell pepper and I had a mixed bag of “power greens”- baby spinach, chard, and kale, so I used that instead of just spinach. This will definitely be in my rotation!!!! Thanks! 🙂
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This was amazing!! Just started paleo and this makes the change to grain-free not just tolerable, but enjoyable!! Just added a little mozzarella on top- divine! Only 4 grams of carbs- cut it evenly to make 6 servings and only 309 cal per serving with the cheese! Thank you!
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So glad you enjoyed it!
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Looks like a perfect way to get your protein at breakfast. Ready to make it today. Thanks for the recipe.
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We hope you enjoy it!
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what temperature do you cook this on?
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For the oven, it’s 350° F. Let us know how you like it!
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What size is the dish? The link doesn’t have a size. Would a 8×8 baking dish work?
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An 8×8 should do the trick, so long as it has a 3″ depth.
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Can you freeze it
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Hi Cat, sorry for the slow response! You could probably freeze it when cut into serving pieces with wax paper or parchment paper in-between, but this may become mushy/watery if kept frozen for an extended period. If you happen to give it a try, let us know!
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This looks delish. Do you know if this would work with veggie sausage crumbles instead of meat? I could also just probably add more veggies and leave out the meat, do you think? Thank you!
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Hi, Jess. We haven’t done any cooking with veggie sausage, but I can’t think of any reason why not to try it. The only thing I can think of is that the more veggies added, the more liquid will be in the bake. Not necessarily a problem, but something to keep in mind.
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Thank you! I’ll try the veggie sausage crumbles.
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