Breakfast Casserole
This recipe is for two portions so you can prep two smaller casseroles and enjoy one tomorrow morning and freeze the other for a quick reheat for later in the week.
Freezing tips for breakfast casseroles:
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Cool Completely: Let the casserole cool to room temperature before freezing to prevent ice crystals.
- Thaw Overnight: Move the casserole to the fridge the night before reheating, or bake it straight from frozen with a slightly longer cooking time.
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makes:2 servings
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total time:1 hr
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cooking difficulty:Easy
Ingredients
Utensils
- Cutting Board
- Knife
- Frying pan
- Baking Dish
Instructions
1. Heat the oven to 350°F. Grease a 9 x13 baking dish and set aside.
2. In a large skillet, cook sausage over medium heat, stirring occasionally. Cook until it is a nice crispy brown. Remove the meat with a slotted spoon and set aside.
3. Add the diced onion and potato to the skillet and cook over medium heat until tender. Add a pinch of salt and pepper.
4. In a large bowl, beat the eggs and whisk in the milk. Set aside.
5. Add the sausage to the large baking dish and layer the spinach, onion and potatoes, and cheese.
6. Pour the egg mixture into the prepared baking dish and spread evenly.
7. Bake for 20 to 30 minutes or until the eggs are firm and the top is slightly golden brown.
8. Let stand for 10 minutes. Cut into two servings.
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