Sausage And Spinach Breakfast Casserole Recipes

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.

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.

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.

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.

Steps:

• Preheat oven to 350.
• Grease 9" square pan with a bit of butter.
• Add rest of butter to skillet. Saute onion for 2 minute on med heat, then add mushrooms and garlic. Cook and stir for 4 minutes, until mushrooms have begun to soften, and remove to a bowl.
• Add spinach to skillet and saute lightly, just for a minute or two. Drain by pressing a spatula against the spinach.
• To assemble, layer half of sausage in baking dish. Top with 1/3 of cheese. Add mushroom mixture, then 1/3 of cheese. Add spinach, then rest of cheese, then rest of sausage.
• Beat eggs with cream and seasonings. Pour over other ingredients.
• Casserole can be refrigerated overnight at this point.
• Bake at 350 for 30 minutes, until center is set. Cool for 10 minutes before cutting.

Steps:

• Heat oven to 400°F. Grease 13x9-inch (3-quart) glass baking dish with shortening or cooking spray. In 12-inch skillet, cook sausage over medium-high heat 8 minutes, stirring frequently, until browned. Remove from skillet; drain.
• In same skillet, heat oil over medium-high heat. Add onion and bell pepper; cook 5 minutes, stirring occasionally. Add mushrooms; cook and stir 3 minutes or until vegetables are tender. Stir in spinach and cooked sausage. Pour into baking dish. Sprinkle with cheese.
• In medium bowl, beat topping ingredients with wire whisk until smooth. Pour over filling in baking dish.
• Bake 35 to 40 minutes or until topping is golden brown.

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.