Description
This Hearty Sausage Spinach Mushroom Egg Bake is a delicious and protein-packed breakfast or brunch dish featuring savory Italian sausage, fresh spinach, and mushrooms baked with eggs and mozzarella cheese for a satisfying and flavorful meal. Perfect for feeding a crowd or preparing ahead for busy mornings.
Ingredients
Scale
Egg Mixture
- 10 large eggs
- 1/2 cup milk
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
Meat and Vegetables
- 1 pound Italian sausage
- 3 cups fresh spinach
- 2 cups sliced mushrooms
Cheese and Oil
- 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.
- Cook Sausage: Heat 1 tablespoon of olive oil in a skillet over medium heat. Add the Italian sausage and cook until browned and fully cooked, about 6 to 8 minutes. Remove the cooked sausage from the skillet and transfer to a plate.
- 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 nicely browned. Stir in the fresh spinach and sauté just until wilted. Remove the skillet from heat.
- Mix Eggs: In a large bowl, whisk together the eggs, milk, salt, and black pepper until the mixture is smooth and uniformly combined.
- Combine Ingredients: Add the cooked sausage, sautéed mushrooms and spinach, and shredded mozzarella cheese to the egg mixture. Stir well to ensure everything is evenly distributed.
- Prepare to Bake: Pour the egg and sausage mixture into the greased baking dish, smoothing out the top for even cooking.
- Bake: Place the baking dish in the preheated oven and bake for 30 to 35 minutes, or until the center is just set and the edges are golden brown.
- Cool and Serve: Allow the egg bake to cool for about 5 minutes before slicing into portions and serving warm.
Notes
- You can substitute turkey sausage for a leaner option.
- Feel free to add other vegetables like bell peppers or onions for extra flavor.
- Use non-dairy milk to make the dish lactose-free.
- Serve with fresh fruit or toast for a complete breakfast.
- Leftovers can be stored in the refrigerator for up to 3 days and reheated.
