Cowboy Breakfast Casserole with Sausage and Spinach
A hearty breakfast casserole featuring layers of toasted bread, breakfast sausage, spinach, and cheddar cheese all bound together with a savory egg custard. Perfect for feeding a crowd and can be prepared ahead of time.
Ingredients
- •7 slices white sandwich bread
- •1 pound bulk breakfast sausage
- •2 tablespoons unsalted butter
- •4 whole scallions
- •10 ounces frozen spinach
- •8 ounces cheddar cheese
- •8 large eggs
- •1½ cups milk
- •½ cup full-fat Greek yogurt
- •1 teaspoon mustard powder
- •½ teaspoon kosher salt
- •½ teaspoon freshly ground black pepper
- •¼ teaspoon ground nutmeg
Cooking Instructions
- 1.
Preheat oven to 425°F. Toast bread on a rimmed baking sheet until dry, 8-10 minutes.
10 min
- 2.
Meanwhile, heat a large skillet over medium-high. Add sausage and cook, breaking into pieces with a spatula, until browned, about 7 minutes.
7 min
- 3.
Butter 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.
5 min
- 4.
Using a slotted spoon, transfer sausage to baking dish, scattering over bread.
2 min
- 5.
Heat 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.
5 min
- 6.
Whisk eggs, milk, yogurt, mustard powder, salt, pepper, and nutmeg in a large bowl. Gently pour over casserole. Cover and chill at least 4 hours or up to overnight.
240 min
- 7.
Uncover 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.
40 min
- 8.
Let casserole cool several minutes. Top with dark green scallion parts.
5 min
- 9.
Casserole can be assembled 1 day ahead. Tightly cover and chill.
