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Christmas morning breakfast is one of my FAVORITE meals to make, but with cinnamon rolls, French toast, and everything else I want on the table, I need a few dishes that make things easier!! This cheesy egg casserole is filled with maple breakfast sausage, sweet red peppers, onions, spinach, and plenty of sharp cheddar. I actually make this for meal prep sometimes because it reheats SO well, and it's one of those breakfasts I look forward to eating throughout the week! You can even bake the entire casserole the night before Christmas and simply warm it up in the morning. One less thing to worry about!!
Prep Time: 15 minutes
Cook Time: 45–55 minutes
Total Time: 1 hour–1 hour 10 minutes
Makes: 8 servings
Ingredients
1 pound uncooked maple breakfast sausage links, casings removed
1 medium yellow onion, finely diced
1 red bell pepper, finely diced
2 cups baby spinach, roughly chopped
10 large eggs
½ cup whole milk
½ cup heavy cream
8 ounces shredded sharp cheddar cheese (about 2 cups), divided
½ teaspoon garlic powder
½ teaspoon smoked paprika
½ teaspoon kosher salt, or to taste
¼ teaspoon freshly cracked black pepper
1 tablespoon unsalted butter, for greasing the baking dish
Instructions
Preheat the oven to 350°F. Grease a 9 × 13-inch baking dish with the butter.
In a large skillet over medium heat, cook the maple breakfast sausage for 6–8 minutes, breaking it into small pieces as it cooks, until browned and cooked through. Transfer to a plate, leaving about 1 tablespoon of drippings in the skillet.
Add the onion and red bell pepper to the same skillet and cook for 4–5 minutes, until softened. Stir in the spinach and cook for another minute, just until wilted. Remove from the heat and drain off any excess liquid.
In a large bowl, whisk together the eggs, whole milk, heavy cream, garlic powder, smoked paprika, salt, and pepper until well combined.
Spread the cooked sausage and vegetables evenly into the prepared baking dish. Sprinkle 1½ cups of shredded cheddar over the top, then pour in the egg mixture. Finish with the remaining ½ cup of cheese.
Bake uncovered for 30–40 minutes, until the eggs are set in the center and the cheese is lightly golden. The center should reach 160°F.
Let the casserole rest for 5–10 minutes before cutting it into squares. Serve warm and enjoy!
A Note from Madeline
Make It Ahead: You can bake this entire casserole the night before! Let it cool slightly, then cover and refrigerate within 2 hours of baking. The next morning, cover with foil and reheat in a 325°F oven for about 20–30 minutes, or until the center reaches 165°F. If you're using a glass baking dish, make sure it's suitable for reheating and avoid putting it straight from the refrigerator into a hot oven.
For Meal Prep: I also love making this at the beginning of the week! Once cooled, slice it into individual portions and store in airtight containers in the refrigerator for up to 3–4 days. Reheat individual portions in the microwave until hot throughout, reaching 165°F. It's such an easy breakfast to have ready when the week gets busy!
And don't be afraid to switch up the vegetables or cheese depending on what you already have in your fridge. That's one of my favorite things about this recipe!
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A Recipe by Madeline May
Christmas Morning Sausage, Spinach & Cheddar Egg Casserole
Ingredients
Instructions
Preheat the oven to 350°F. Grease a 9 × 13-inch baking dish with the butter.
In a large skillet over medium heat, cook the maple breakfast sausage for 6–8 minutes, breaking it into small pieces as it cooks, until browned and cooked through. Transfer to a plate, leaving about 1 tablespoon of drippings in the skillet.
Add the onion and red bell pepper to the same skillet and cook for 4–5 minutes, until softened. Stir in the spinach and cook for another minute, just until wilted. Remove from the heat and drain off any excess liquid.
In a large bowl, whisk together the eggs, whole milk, heavy cream, garlic powder, smoked paprika, salt, and pepper until well combined.
Spread the cooked sausage and vegetables evenly into the prepared baking dish. Sprinkle 1½ cups of shredded cheddar over the top, then pour in the egg mixture. Finish with the remaining ½ cup of cheese.
Bake uncovered for 30–40 minutes, until the eggs are set in the center and the cheese is lightly golden. The center should reach 160°F.
Let the casserole rest for 5–10 minutes before cutting it into squares. Serve warm and enjoy!
Madeline's Tip
Make It Ahead: You can bake this entire casserole the night before! Let it cool slightly, then cover and refrigerate within 2 hours of baking. The next morning, cover with foil and reheat in a 325°F oven for about 20–30 minutes, or until the center reaches 165°F. If you're using a glass baking dish, make sure it's suitable for reheating and avoid putting it straight from the refrigerator into a hot oven.
For Meal Prep: I also love making this at the beginning of the week! Once cooled, slice it into individual portions and store in airtight containers in the refrigerator for up to 3–4 days. Reheat individual portions in the microwave until hot throughout, reaching 165°F. It's such an easy breakfast to have ready when the week gets busy!
And don't be afraid to switch up the vegetables or cheese depending on what you already have in your fridge. That's one of my favorite things about this recipe!
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