Description
This Hearty Sausage Spinach Mushroom Egg Bake is a delicious and protein-packed breakfast casserole perfect for feeding a crowd. Combining savory Italian sausage, fresh spinach, sautéed mushrooms, and gooey mozzarella cheese in a fluffy egg bake, this dish is easy to prepare and bakes up golden and satisfying. It’s an excellent make-ahead breakfast or brunch option that warms you up with its comforting flavors and nutrient-rich ingredients.
Ingredients
Scale
Egg Mixture
- 10 large eggs
- 1/2 cup milk
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
Main Ingredients
- 1 pound Italian sausage
- 3 cups fresh spinach
- 2 cups sliced mushrooms
- 1 cup shredded mozzarella cheese
- 2 tablespoons olive oil
Instructions
- Preheat Oven: Preheat your oven to 375°F and grease a 9×13-inch baking dish to prevent sticking and ensure easy cleanup.
- Cook Sausage: Heat 1 tablespoon of olive oil in a skillet over medium heat. Add the Italian sausage, breaking it apart as it cooks. Brown and fully cook the sausage, about 6–8 minutes. Once done, transfer the sausage to a plate and set aside.
- Sauté Vegetables: In the same skillet, add the remaining tablespoon of olive oil. Add the sliced mushrooms and cook for about 5 minutes until they are browned and fragrant. Then, stir in the fresh spinach and sauté until wilted, which will take about 1–2 minutes. Remove the skillet from heat.
- Whisk Eggs: In a large mixing bowl, whisk together the 10 large eggs, 1/2 cup milk, salt, and black pepper until the mixture is smooth and uniform.
- Combine Ingredients: Add the cooked sausage, sautéed mushrooms and spinach, and shredded mozzarella cheese into the egg mixture. Stir everything well to combine all the flavors evenly.
- Transfer to Baking Dish: Pour the combined mixture into the prepared 9×13-inch greased baking dish. Smooth the top with a spatula for even cooking.
- Bake: Place the baking dish in the preheated oven and bake for 30–35 minutes, or until the center is just set and the edges turn a nice golden brown color.
- Cool and Serve: Remove the egg bake from the oven and let it cool for about 5 minutes before slicing. This rest time helps it set further and makes serving easier.
Notes
- You can substitute Italian sausage with turkey sausage for a leaner option.
- Feel free to add other vegetables such as bell peppers or onions for extra flavor.
- This egg bake can be made the night before; refrigerate overnight and bake in the morning.
- Leftovers store well in the refrigerator for up to 3 days and can be reheated in the microwave.
- Use fresh mozzarella shredded at home for best melting texture.
