Breakfast Casserole

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Breakfast Casserole

  • Author: Ruthy Kirwan
  • Prep Time: 10
  • Cook Time: 20
  • Total Time: 30
  • Yield: 6 servings

Description

This hearty breakfast keeps for up to 2 months if wrapped tightly in the freezer. Change up the veggies if you prefer, or go meatless; this is a really forgiving recipe with room to maneuver!


Ingredients

NOTE: This hearty breakfast keeps for up to 2 months if wrapped tightly in the freezer. Change up the veggies if you prefer, or go meatless; this is a really forgiving recipe with room to maneuver!

  • 6 slices whole-wheat bread, cubed     

  • 1 lb breakfast sausage links, sliced into ¼”       

  • 1 cup fresh spinach, packed                                

  • 2 teaspoons mustard powder

  • 1 cup half and half

  • 9 eggs 

  • 2c shredded cheddar cheese


Instructions

Prep this kit for the freezer: 

  • Toss the bread cubes, sausage, spinach and mustard powder together in a bowl, then spread evenly at the bottom of greased 9×13” casserole dish. 

  • Whisk the half & half together with the eggs and then pour over top evenly. 

  • Wrap tightly and freeze. Store cheese separately until time to bake.

Prepare from frozen: Thaw in fridge overnight. Spread with cheese. Bake at 350*F for 20 minutes or until eggs have set and cheese has melted.


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