Monday, November 19, 2012

Egg, Sausage, & Spinach Breakfast Bake

The holiday season just wouldn't be complete without out-of-town company.  Whether it's rarely-seen relatives or dearly-missed friends coming to visit you here in Kansas City this time of year, you can start their day out right by serving this flavorful breakfast bake:


1 lb of pork sausage (TIP:  if you want to reduce the fat calories in this recipe, use sliced-up Canadian bacon instead)

1 small package frozen chopped spinach, thawed and squeezed until dry

6 bacon strips, cooked and crumbled up (TIP: to make it easy, use a jar of real bacon pieces - found by the salad dressing at the grocery store)

1/4 cup finely chopped onion

1/4 cup finely chopped red pepper  (TIP:  chop onion and red pepper quickly by using a small food processor)

1 cup shredded sharp cheddar cheese

1 cup shredded Monterey Jack cheese

10 eggs

3/4 cup milk

1/2 tsp dill weed

1 tsp garlic powder

1 1/2 tsp chili powder

1 tsp pepper

1/4 tsp salt


If you are using sausage, cook it over medium heat until it is no longer pink.  If you are using Canadian bacon, you do not need to precook it.  

Spread the sausage or Canadian bacon into a greased 9 x 13 baking pan.  

Next, layer the spinach, bacon, onion, red pepper, and cheeses into the pan.

In a bowl, beat together the eggs, milk, and seasonings.

Pour the mixture evenly over the top of the layered casserole.

Bake at 375 degrees for approximately 30-35 minutes or until a knife inserted into the center of the breakfast bake comes out clean.

Let the breakfast bake sit for a few minutes before cutting into pieces.

Serve to hungry family and guests!

TIP:  If you want to make this dish ahead of time, it keeps well in the fridge or the freezer.  It also tastes great leftover. 

1 comment:

  1. Amy, this looks so yummy! Your recipe and photo made me so hungry. This is great comfort food when the weather gets cold. Thanks for sharing :)