Cowboy Breakfast Casserole with Sausage and Spinach

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. 1.

   Preheat oven to 425°F. Toast bread on a rimmed baking sheet until dry, 8-10 minutes.

   10 min

2. 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. 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. 4.

   Using a slotted spoon, transfer sausage to baking dish, scattering over bread.

   2 min

5. 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. 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. 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. 8.

   Let casserole cool several minutes. Top with dark green scallion parts.

   5 min

9. 9.

   Casserole can be assembled 1 day ahead. Tightly cover and chill.