We love breakfast for dinner around here. This Spinach and Egg Casserole (with some sausage thrown in for fun) was fantastic for dinner, but would also be great for breakfast!
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Start off with 9 beaten eggs, 1/2 cup milk, 1/2 cup sour cream, 1 cup shredded Cheddar cheese, and 1 and 1/2 cups of baby spinach. Mix them all together.
Then mix in one pound of browned ground sausage. Add salt and pepper, if you want. (I didn’t.)
In a 350 degree oven, melt two tablespoons of butter in a 9”x9” baking pan. When the butter is melted, pour the egg mixture right on top of the butter. (The melty butter will magically mostly rise to the top of the egg mixture.)
Bake the egg casserole at 350 degrees for 30 minutes, or until the eggs are set. (It took almost 40 minutes in my 9”x9” Pampered Chef stoneware pan).
Let it sit for about 5 minutes before slicing and serving. Enjoy this for breakfast, or for dinner – whichever you prefer!
Ingredients:
2 Tablespoons butter
9 eggs, beaten
1/2 cup milk
1/2 cup sour cream
1 cup shredded Cheddar cheese
1-1/2 cups fresh baby spinach
1 pound ground sausage, browned
salt and pepper to taste
Instructions:
- Preheat oven to 350 degrees. Melt butter in a 9”x9” baking pan. Mix remaining ingredients in a large bowl. Pour into pan on top of butter.
- Bake, uncovered, at 350 degrees for 30 minutes, or until eggs are set.
Did you like this recipe? Check out more recipes from “Hometown Harvest”!
{Gooseberry Patch gave me one copy of “Hometown Harvest” to review and one copy to giveaway. All thoughts, opinions, and photographs are my own. Affiliate links were used in this post.}
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