I have far too many eggs in the house. Don’t ask, it’s a long story, but there are dozens of eggs taking up room in my fridge. Conveniently, there were also some peppers, some leftover cheddar cheese and, in the freezer, some hot Italian sausage. So I put together this concoction last night and baked it up as breakfast today. Feeds a crowd. Also, you can use a biscuit cutter, cut rounds and toast yourself an English Muffin, and you can make a kick-ass breakfast sandwich.
Ingredients
12 ounces sausage, casing removed
olive oil
2 cloves of garlic minced
3 large bell peppers diced
1/2 medium yellow onion diced
1 1/2 cups fresh spinach
salt and pepper to taste
12 large eggs
1/2 cup milk
1/2 cup shredded cheese, any flavor (I used cheddar)
Directions
Spray a 9 x 13 baking dish with non-stick spray.
In a large skillet over medium heat, brown the sausage. If you are using fully cooked sausage, you may skip this step. Spoon the browned sausage evenly into prepared casserole dish. 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, 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.
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. I make this the evening before planning to eat it.
When you are ready to bake the casserole: preheat the oven to 375F and bake for approximately 45 minutes or until edges start to brown. Allow to cool at least 15 minutes before serving.
