This overnight sausage, vegetable, and egg casserole can be frozen or made a day in advance for easy entertaining. Completely customizable and great for feeding a crowd!
Ingredients
- 12 ounces sausage casing removed*
- olive oil
- 2 cloves of garlic minced
- 3 cups fresh spinach
- 2 large bell peppers diced
- 1/2 medium yellow onion diced
- salt & pepper to taste
- 12 large eggs
- 1/2 cup milk any
- 1/2 cup shredded cheese any flavor
Instructions
- Spray a 7x11 or 9x13 casserole dish with non-stick spray. Set aside.
- In a large skillet over medium heat, brown the sausage. If you are using fully cooked sausage, you may skip this step. I like to brown my sausage just a little bit, even if it is already fully cooked. Spoon the browned sausage evenly into prepared casserole dish. Set aside.
- Add a little olive oil to the same large skillet (I use about 2 teaspoons since there is some grease left from the sausage). Sauté the garlic, spinach, peppers, and onion until vegetables are tender and spinach is wilted, about 6-7 minutes. Season with salt and pepper during the last minute or so. Add the cooked vegetable mixture to the sausage in the prepared casserole dish and roughly stir together to distribute mixture evenly. Set aside.
- In a medium size bowl, whisk together the eggs, milk, and 1/4 cup of the shredded cheese. Pour egg mixture evenly over sausage and vegetable mixture. Sprinkle with remaining 1/4 cup of shredded cheese and a little more salt and pepper. Cover casserole dish with plastic wrap or foil and refrigerate at least 2 hours or up to 1 day.
- When you are ready to bake the casserole: preheat the oven to 375ºF and bake for approximately 45 minutes or until edges start to brown. Allow to cool at least 15 minutes before serving. Store leftovers in the refrigerator up to 5 days. Reheat individual servings in the microwave as needed. Baked casserole may be frozen, up to 2 months. Thaw in refrigerator overnight and bake at 350ºF for about 20 minutes or until heated through.
- To make ahead/freeze this casserole: you can freeze unbaked casserole up to 2 months. Cover very tightly with plastic wrap and foil. Thaw overnight in the refrigerator and continue with step 5.