Prepare this cheesy breakfast casserole with turkey sausage, spinach and sun-dried tomatoes for a crowd-pleasing holiday meal or an easy make-ahead brunch. This hearty egg bake combines two kinds of cheese, tender greens and savory sausage for a high-protein morning dish that reheats well and freezes beautifully.
Breakfast Casserole with Sausage
Breakfast casseroles are ideal when you have guests or want to prepare several meals in advance. This version uses turkey breakfast sausage, fresh baby spinach, shredded mozzarella and grated Parmesan, plus chopped sun-dried tomatoes for a burst of savory sweetness. With about 22 grams of protein per serving, it’s filling and satisfying—great for holiday mornings, weekend brunch or batch-cooking for the week.
Why This Recipe Works
This breakfast casserole brings several practical benefits:
- Versatile: Swap meats, cheeses or vegetables to match your tastes or what you have on hand.
- Make-ahead friendly: Assemble the casserole the night before, cover it and refrigerate. Bake the next morning for an effortless breakfast.
- High in protein: With sausage and a dozen eggs, each slice delivers substantial protein to keep you satisfied.
What You’ll Need
Here are the core ingredients for this sausage and spinach breakfast casserole. See the recipe section below for exact amounts and full directions.
- Sausage: Turkey breakfast sausage is used here; chicken or plant-based sausage would also work.
- Spinach: Fresh baby spinach adds color, nutrients and moisture—be sure to squeeze out excess liquid after cooking.
- Eggs: Eggs form the custardy base—this recipe uses a dozen large eggs.
- Milk: Whole or reduced-fat milk helps create a tender, creamy texture.
- Cheese: Part-skim mozzarella for melty stretch and freshly grated Parmesan for savory depth. You can swap in Swiss, cheddar or Pecorino if preferred.
- Sun-dried tomatoes: Finely chopped and drained if packed in oil; they add a concentrated tomato flavor. Fresh tomatoes can be substituted, though their moisture will be higher.
- Salt and pepper: Simple seasoning to enhance the flavors.
How to Make Breakfast Casserole with Sausage
Follow these steps to assemble and bake the casserole. Quantities are listed in the recipe card below.
- Preheat the oven to 350°F (175°C). Spray a 9″ x 13″ casserole dish with cooking spray and set aside.
- In a medium skillet over medium-high heat, cook the sausage, breaking it up with a wooden spoon, until it’s cooked through. Remove the sausage to a bowl using a slotted spoon.
- Reduce the heat to medium. Add the fresh spinach to the skillet with the fat and juices left from the sausage. Cook 2–3 minutes until wilted. Remove with a slotted spoon and press or squeeze out excess liquid. Roughly chop the drained spinach.
- In a medium bowl, whisk the eggs until combined. Stir in the milk, 1 cup of the mozzarella, 2 tablespoons of the Parmesan, salt and pepper.
- In the prepared casserole dish, layer the cooked sausage, chopped spinach and sun-dried tomatoes. Pour the egg mixture over the top and sprinkle with the remaining mozzarella and Parmesan.
- Bake at 350°F for about 35 minutes, rotating halfway through if desired, until the top is golden and the center is set. Let rest a few minutes, then slice into 10 pieces and serve.
Variations and Substitutions
- Swap the meat: Use bacon, diced ham or crumbled chorizo in place of the sausage.
- Make it vegetarian: Omit the sausage and add extra vegetables such as bell peppers, mushrooms or roasted zucchini.
- Greens: Swiss chard or kale can be used instead of spinach—just be sure to cook and drain well.
- Different cheeses: Try Swiss, cheddar, Gruyère or Pecorino Romano for a different flavor profile.
- Seasonings: Add a pinch of onion powder, garlic powder or dried herbs like oregano and rosemary to the egg mixture for added aroma.
Serving Suggestions
Serve slices of the casserole with fresh mixed berries, warm biscuits or a simple green salad to round out the meal. It pairs nicely with lighter fruit-based sides or baked oatmeal for a weekend brunch spread.
Storage and Freezing
- Refrigerator: Store leftovers in an airtight container for up to 4 days. Reheat portions in the microwave or oven until warmed through.
- Freezer: Cut into squares and freeze in a freezer-safe bag or container for up to 3 months. Reheat from frozen in the microwave or bake at 350°F until hot, or thaw overnight in the refrigerator before reheating to reduce time.
Recipe Card
Breakfast Casserole with Sausage and Spinach
Yield: 10 servings • Prep: 15 mins • Cook: 35 mins • Total: 50 mins
Ingredients
- 12 ounces turkey breakfast sausage
- 1 (5-ounce) package fresh baby spinach
- 12 large eggs
- 1 1/2 cups whole or reduced-fat milk
- 2 cups shredded part-skim mozzarella, divided
- 1/4 cup freshly grated Parmesan, divided
- 1 teaspoon kosher salt
- Freshly ground black pepper, to taste
- 1/4 cup sun-dried tomatoes in oil, drained and finely chopped
Instructions
- Preheat oven to 350°F and prepare a 9″ x 13″ casserole dish with cooking spray.
- Cook the sausage in a skillet over medium-high heat until browned and cooked through. Transfer to a bowl with a slotted spoon.
- Reduce heat to medium and sauté the spinach in the skillet juices for 2–3 minutes until wilted. Drain and roughly chop.
- In a bowl, whisk the eggs, milk, 1 cup mozzarella, 2 tablespoons Parmesan, salt and pepper.
- Layer sausage, spinach and sun-dried tomatoes in the dish. Pour the egg mixture over and top with remaining mozzarella and Parmesan.
- Bake 35 minutes, until set and golden. Let rest, slice and serve.
Nutrition (per slice)
Calories: 245 • Protein: 22 g • Carbs: 5 g • Fat: 15 g • Fiber: 0.5 g
Final Notes
This breakfast casserole is a forgiving, family-friendly recipe that can be adapted to suit many diets and flavor preferences. It’s perfect for feeding a crowd, prepping several breakfasts at once, or freezing individual portions for quick weekday mornings. If you try it, adjust cheeses or vegetables to make it your own—small swaps yield big flavor differences.