This is a perfect dish for hosting breakfast or brunch - it feeds a lot of people and is assembled the night before so all you have to do is pop it in the oven. It is also very customizable; I’ve done a vegetarian version with sautéed mushrooms that was really good too!
Prep Time30 minsCook Time40 minsTotal Time1 hr 10 mins
INGREDIENTS
7 slices white sandwich bread
1 pkg spicy Italian sausage, casings removed
softened butter or nonstick vegetable cooking spray (for pan)
4 scallions, white and pale and dark green parts separated, thinly sliced
1 10-ounce package frozen spinach, thawed, squeezed dry
8 oz cheddar cheese, shredded (about 2 cups)
8 eggs
1 ½ cups milk
½ cup yogurt
½ tsp salt
½ tsp freshly ground black pepper
¼ tsp ground nutmeg (optional)
DIRECTIONS
THE NIGHT BEFORE
1Preheat oven to 425°F. Toast bread on a rimmed baking sheet until dry, 8–10 minutes
2Meanwhile, heat a large skillet over medium-high. Add sausage and cook, breaking into pieces with a spatula, until browned, about 7 minutes.
3Butter 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.
4Using a slotted spoon, transfer sausage to baking dish, scattering over bread.
5Heat 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.
6Whisk eggs, milk, yogurt, mustard, salt, pepper, and nutmeg in a large bowl. Gently pour over casserole. Cover and chill at least 4 hours or up to overnight.
THE MORNING OF
7Uncover 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.
8Let casserole cool several minutes. Top with dark green scallion parts.
Ingredients
7 slices white sandwich bread
1 pkg spicy Italian sausage, casings removed
softened butter or nonstick vegetable cooking spray (for pan)
4 scallions, white and pale and dark green parts separated, thinly sliced
1 10-ounce package frozen spinach, thawed, squeezed dry
8 oz cheddar cheese, shredded (about 2 cups)
8 eggs
1 ½ cups milk
½ cup yogurt
½ tsp salt
½ tsp freshly ground black pepper
¼ tsp ground nutmeg (optional)
Directions
THE NIGHT BEFORE
1Preheat oven to 425°F. Toast bread on a rimmed baking sheet until dry, 8–10 minutes
2Meanwhile, heat a large skillet over medium-high. Add sausage and cook, breaking into pieces with a spatula, until browned, about 7 minutes.
3Butter 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.
4Using a slotted spoon, transfer sausage to baking dish, scattering over bread.
5Heat 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.
6Whisk eggs, milk, yogurt, mustard, salt, pepper, and nutmeg in a large bowl. Gently pour over casserole. Cover and chill at least 4 hours or up to overnight.
THE MORNING OF
7Uncover 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.
8Let casserole cool several minutes. Top with dark green scallion parts.
Cowboy Breakfast Casserole
Holly Escriva