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Here’s my go-to spinach egg casserole recipe, with lots of fresh spinach, eggs, melted cheese, and just the right blend of herbs and seasonings.
This casserole has become my family’s favorite weekend breakfast dish. I often make an extra one on Sunday to have ready-to-go portions for busy weekday mornings. Nothing beats having a healthy breakfast already prepared in the fridge, right?
Why You’ll Love This Spinach Egg Casserole
- High in protein – With eggs, sausage, and cheese as main ingredients, this casserole gives you a protein-packed start to your day that’ll keep you full all morning.
- Make-ahead friendly – You can prep this the night before and pop it in the oven in the morning – perfect for busy families or weekend brunch hosting.
- Low-carb and keto-friendly – Without any bread or potatoes, this casserole fits perfectly into a low-carb or keto eating plan while still being filling and satisfying.
- Simple ingredients – You only need 6 basic ingredients that you can easily find at any grocery store, making this a practical choice for regular meal rotation.
What Kind of Spinach Should I Use?
While this recipe calls for frozen chopped spinach, you actually have a few options when it comes to your greens. Frozen spinach is super convenient and works great because it’s already cooked down and chopped – just make sure you thaw it completely and squeeze out as much water as possible to prevent a watery casserole. If you prefer to use fresh spinach, you’ll need about 1 pound to equal 10 ounces of frozen, and you’ll want to cook it down first and chop it up. Baby spinach tends to be more tender and mild-flavored than regular spinach, but either type will work well in this dish. Just remember that no matter which type you choose, getting rid of excess moisture is key to a successful casserole.
Options for Substitutions
This easy breakfast casserole is pretty adaptable – here are some simple swaps you can try:
- Breakfast sausage: You can swap the breakfast sausage with ground turkey, diced ham, or crispy bacon. For a vegetarian version, try using crumbled meat-free sausage or sautéed mushrooms.
- Sharp Cheddar cheese: Any good melting cheese works here – try Swiss, Monterey Jack, or Gruyere. You could even use a mixture of cheeses for more flavor.
- Frozen spinach: Fresh spinach is fine too – just cook and drain about 1 pound of fresh spinach first. You can also try other cooked greens like kale or Swiss chard.
- Milk: Feel free to use any kind of milk you have – whole, 2%, almond, or even half-and-half for a richer taste.
- Dried oregano: Out of oregano? Try Italian seasoning, dried basil, or fresh herbs like parsley or chives.
- Eggs: The eggs are essential for this recipe and can’t be substituted – they’re the main ingredient that holds everything together!
Watch Out for These Mistakes While Cooking
The biggest challenge when making spinach egg casserole is dealing with excess moisture, which can make your casserole watery – be sure to thoroughly squeeze out the thawed spinach using a clean kitchen towel or cheesecloth until it’s completely dry.
Another common mistake is overcooking the eggs, which can lead to a rubbery texture – instead, take the casserole out of the oven when the center is still slightly jiggly, as it will continue cooking from residual heat.
When it comes to the sausage, make sure to brown it properly and drain off any excess grease before adding it to your casserole, as too much fat can make the final dish greasy.
For the best texture and flavor distribution, let the shredded cheese come to room temperature before adding it to the mixture, and consider layering some of it in the middle of the casserole instead of putting it all on top.
What to Serve With Spinach Egg Casserole?
This hearty breakfast casserole pairs really well with some simple sides that balance out the rich, savory flavors. A fresh fruit salad with berries, melon, and citrus adds a bright, sweet contrast that works perfectly alongside the eggs and sausage. I like serving it with warm buttered toast or flaky croissants to make the meal feel extra special. For a complete brunch spread, add some crispy hash browns or roasted breakfast potatoes on the side – they’re great for soaking up any extra bits of cheese and eggs.
Storage Instructions
Keep Fresh: This egg casserole is perfect for meal prep! Place any leftovers in an airtight container and pop them in the fridge – they’ll stay good for up to 4 days. I like to portion it into individual servings to make breakfast prep super easy during the week.
Freeze: Want to save some for later? Cut the cooled casserole into portions, wrap them individually in plastic wrap, and store in a freezer bag. They’ll keep well for up to 3 months in the freezer. Such a time-saver for busy mornings!
Reheat: To warm up your casserole, microwave individual portions for 1-2 minutes, or until heated through. If you’re reheating from frozen, let it thaw overnight in the fridge first. You can also warm it in the oven at 350°F for about 10 minutes – this helps keep the texture nice and fluffy.
| Preparation Time | 10-15 minutes |
| Cooking Time | 35-50 minutes |
| Total Time | 45-65 minutes |
| Level of Difficulty | Medium |
Estimated Nutrition
Estimated nutrition for the whole recipe (without optional ingredients):
- Calories: 1800-2100
- Protein: 120-140 g
- Fat: 130-150 g
- Carbohydrates: 20-30 g
Ingredients
- 1 pound breakfast sausage
- 11 large eggs
- 3/4 cup milk
- 2 cups grated sharp cheddar cheese
- 10 ounces frozen chopped spinach, thawed and drained
- 1 teaspoon dried oregano
Step 1: Prepare the Baking Dish and Oven
Start by preheating your oven to 350 degrees F (175 degrees C).
While the oven is heating, grease a 9×13-inch baking dish to ensure the casserole doesn’t stick and is easy to serve.
Step 2: Cook the Sausage
Heat a large skillet over medium-high heat.
Add sausage to the hot skillet and cook, stirring continuously until it’s browned and crumbly, approximately 5 to 7 minutes.
Once cooked, drain the sausage and discard any excess grease to keep the casserole from becoming oily.
Step 3: Prepare the Egg Mixture
In a large bowl, beat together the eggs and milk until well combined.
Add in the cooked sausage, Cheddar cheese, spinach, and oregano.
Stir the mixture well to ensure all ingredients are evenly distributed.
Step 4: Assemble and Bake the Casserole
Pour the mixture into the greased 9×13-inch baking dish, spreading it evenly.
Place the dish into the preheated oven and bake until the casserole is set and a knife inserted into the center comes out clean, which should take about 30 to 40 minutes.
Step 5: Serve and Enjoy
Once the casserole is baked through, carefully remove it from the oven.
Allow it to cool for a few minutes before serving.
Enjoy this hearty, delicious casserole with family or friends!