Sausage Spinach and Potato Breakfast Bake

• 12 oz breakfast sausage, cooked and crumbled
• 3 cups diced potatoes, cooked
• 2 cups fresh spinach, chopped
• 1 cup shredded cheddar cheese
• 1/2 cup diced onion
• 1/2 cup diced bell pepper
• 6 large eggs
• 1 1/2 cups milk
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1/2 teaspoon garlic powder
• Cooking spray

Steps

1. 1 Preheat oven to 375°F.
2. 2 Spray a 9x13 inch baking dish with cooking spray.
3. 3 Layer the cooked potatoes, sausage, spinach, onion, and bell pepper in the prepared dish.
4. 4 Whisk together eggs, milk, salt, pepper, and garlic powder in a large bowl.
5. 5 Pour the egg mixture evenly over the layered ingredients.
6. 6 Sprinkle cheddar cheese on top.
7. 7 Bake uncovered for 40 to 45 minutes, or until the center is set and top is golden brown.
8. 8 Let stand for 5 minutes before serving.

Equipment

• 9x13 inch baking dish
• Whisk
• Oven

Variations

• Add diced ham or crumbled cooked bacon for extra protein.
• Substitute mushrooms or tomatoes for a different flavor profile.

Substitutions

• Use milk alternatives like almond or oat milk for a dairy-free version.
• Substitute feta cheese for a tangy twist.

Pairings

• Fresh fruit salad
• Crispy bacon
• Hot coffee

Nutrition

Tips

• For a make-ahead option, prepare through step 6, cover, and refrigerate overnight. Bake straight from the fridge, adding 10 extra minutes to the baking time.
• Customize with your favorite veggies or cheeses for a unique twist.

Storage

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in a 350°F oven until warmed through.

Freezing: Freezes well for up to 3 months. Thaw overnight in the refrigerator, then bake covered at 350°F for 30 minutes, uncover, and bake an additional 15 minutes.

Serving Suggestions

• Pair with fresh fruit salad or crispy bacon for a complete breakfast.
• Serve with hot coffee or orange juice for a refreshing start to your day.

FAQ