Easy Sausage and Egg Breakfast Casserole (No Bread!)
A protein-packed, fluffy breakfast bake made with savory chicken sausage, fresh spinach, and melted cheese. This "no-bread" recipe is naturally low-carb, gluten-free, and perfect for weekly meal prep!
Equipment
- 9x13-inch Baking Dish (essential for ensuring the casserole bakes evenly)
- Large Skillet (used for browning the sausage and sautéing the aromatics in one pan to minimize cleanup.)
- Large Mixing Bowl (necessary for whisking the eggs until frothy to ensure a fluffy, non-soggy texture.)
- Whisk (for incorporating air into the egg base, which is your "no-bread" secret for structure)
Ingredients
- 1 lb Chicken Breakfast Sausage crumbled (pork or turkey work too)
- 12 Large eggs
- 1 cup Half-and-half (or whole milk)
- 2 cups Fresh spinach
- 2 cups Shredded cheese
- 1 Bell pepper (diced)
- 1 Onion, small (diced)
- 3 Garlic cloves (minced)
- 1/2 tsp Paprika
- 1/4 tsp Black pepper
- 1/2 tsp Salt (adjust based on sausage saltiness)
- Parsley (optional, for garnish)
Instructions
- Preheat & Prep: Preheat your oven to 350°F (175°C). Grease a 9x13-inch baking dish with butter or non-stick spray. Dice the onion, bell pepper, and chicken sausage.
- Brown Sausage: In a large skillet over medium heat, cook the sausage until browned and fully cooked. Drain any excess grease and set aside to cool slightly.
- Sauté Veggies: In the same skillet, add the diced onion, bell pepper, paprika, black pepper, and half the salt. Sauté for 3-5 minutes until softened.
- Add garlic and spinach. Add the garlic and fresh spinach and cook for 30 seconds until fragrant. Add half-and-half and cook for about 2-3 minutes.
- Whisk Eggs: In a large bowl, whisk together the eggs and the remaining salt until smooth and slightly frothy.
- Assemble: Spread the cooked sausage, sautéed veggies with half-and-half evenly in the baking dish. Add the eggs and sprinkle the cheese over the top.
- Bake: Bake for 35–40 minutes until the center is set and the edges are lightly golden.
- Rest: Let the casserole rest for 10 minutes before slicing to ensure clean squares. Garnish with parsley and serve.
Notes
- Resting is Key: Do not skip the 10-minute rest after baking! Because there is no bread to provide structure, the eggs need those few minutes to firm up so you can get clean, beautiful slices.
- The "Jiggle" Test: To avoid rubbery or dry eggs, pull the casserole out of the oven when the center has a very slight jiggle. Residual heat will finish the cooking process as it sits.
- Make-Ahead Tip: You can assemble this entire casserole (unbaked) the night before. Cover tightly and refrigerate. In the morning, let it sit on the counter for 15 minutes before baking. You may need to add 5 minutes to the total bake time.
- Storage & Reheating: Store leftovers in an airtight container in the fridge for up to 4 days. For the best texture, reheat in the microwave at 80% power in 30-second intervals to keep the eggs tender.
- Dairy-Free Swap: You can substitute the half-and-half with unsweetened almond or cashew milk. The casserole will still set perfectly, though it will be slightly less rich.
- Vegetable Prep: Always sauté high-moisture vegetables (like mushrooms or zucchini) before adding them to the eggs to prevent the casserole from becoming watery.