Best Spinach Sausage Egg Bake Recipes

SPINACH AND SAUSAGE EGG BAKE

Spinach and Sausage Egg Bake image

I've made this recipe for my coworkers, and it's always gone in no time. Leftovers are good, too. Pop a serving in the microwave for a few seconds, and it's just as good as fresh. -Paula Crockett, West Columbia, South Carolina

Provided by Taste of Home

Categories Breakfast Brunch

Time 50m

Yield 12 servings.

Number Of Ingredients 14

Ingredients

1 pound bulk pork sausage
1 package (10 ounces) frozen chopped spinach, thawed and squeezed dry
6 bacon strips, cooked and crumbled
1/4 cup finely chopped onion
1/4 cup finely chopped sweet red pepper
1 cup shredded Monterey Jack cheese
1 cup shredded cheddar cheese
10 large eggs
3/4 cup 2% milk
2 teaspoons snipped fresh dill or 1/2 teaspoon dill weed
1-1/2 teaspoons chili powder
1 teaspoon garlic powder
1 teaspoon pepper
1/4 teaspoon salt

Steps:

Preheat oven to 375°. In a large skillet, cook sausage over medium heat until no longer pink; drain. Spoon into a greased 13x9-in. baking dish. Layer with spinach, bacon, onion, red pepper and cheeses., In a large bowl, whisk eggs, milk and seasonings; pour over top. Bake 30-35 minutes or until a knife inserted in the center comes out clean. Let stand 5 minutes before cutting.

Nutrition Facts : Calories 239 calories, Fat 18g fat (8g saturated fat), Cholesterol 213mg cholesterol, Sodium 472mg sodium, Carbohydrate 4g carbohydrate (2g sugars, Fiber 1g fiber), Protein 15g protein.

SPINACH-SAUSAGE EGG BAKE

Spinach-Sausage Egg Bake image

"I always cook up a storm during the holidays," says Barbara Nowakowski of North Tonawanda, New York. Spinach and red peppers give festive Christmas color to her satisfying bake that boasts Italian sausage, lots of cheese and a short prep time.

Provided by Taste of Home

Categories Breakfast Brunch

Time 35m

Yield 6 servings.

Number Of Ingredients 11

Ingredients

1 pound bulk Italian sausage
1/2 cup chopped onion
1 jar (7 ounces) roasted red peppers, drained and chopped, divided
1 package (10 ounces) frozen chopped spinach, thawed and squeezed dry
1 cup all-purpose flour
1/4 cup grated Parmesan cheese
1 teaspoon dried basil
1/2 teaspoon salt
8 large eggs
2 cups whole milk
1 cup shredded provolone cheese

Steps:

In a large skillet, cook sausage and onion over medium heat until meat is no longer pink; drain. Transfer to a greased 3-qt. baking dish. Sprinkle with half of the red peppers; top with spinach. , In a large bowl, combine the flour, Parmesan cheese, basil and salt. Whisk eggs and milk; stir into flour mixture until blended. Pour over spinach., Bake, uncovered, at 425° for 15-20 minutes or until a knife inserted in the center comes out clean. Top with provolone cheese and remaining red peppers. Bake 3-5 minutes longer or until cheese is melted. Let stand for 5 minutes before serving.

Nutrition Facts :