Serves 4
480 min
Sausage and Vegetable Egg Bake
Recipe GLPR04a7f56d5557cf
A hearty breakfast or brunch casserole loaded with savory sausage, tender spinach, bell peppers, and onions layered with bread cubes and eggs. This make-ahead dish is baked until golden and set, creating a satisfying one-pan meal perfect for feeding a crowd.
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Ingredients
3 cups bread, cubed (Italian loaf or baguette)
2 chicken sausages, chopped
5 oz frozen spinach, thawed and squeezed dry
1 red pepper, diced
½ cup onion, diced
6 eggs
1½ cups milk
4 oz grated cheese (Colby Jack or similar)
1 tsp paprika
½ tsp cayenne pepper, optional
Black pepper to taste
Directions
In a large bowl, combine the bread cubes, chopped sausage, thawed spinach, diced red pepper, diced onion, grated cheese, paprika, cayenne pepper if using, and black pepper. Whisk the eggs together with the milk in a separate bowl until well blended, then pour over the bread mixture. Toss gently until all bread pieces are moistened and ingredients are evenly distributed.
Lightly grease a 9x9-inch baking dish. Transfer the mixture to the prepared pan, spreading it evenly. Cover tightly with plastic wrap and refrigerate for at least 8 hours, or overnight.
Preheat the oven to 350°F. Remove the baking dish from the refrigerator and uncover. Bake for 50 to 60 minutes, until the top is golden brown and a knife inserted near the center comes out clean, with an internal temperature reaching 160°F.
Let the bake rest for 5 minutes, then cut into squares and serve warm.
