Breakfast Casserole
- 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!
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6 slices whole-wheat bread, cubed
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1 lb breakfast sausage links, sliced into ¼”
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1 cup fresh spinach, packed
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2 teaspoons mustard powder
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1 cup half and half
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9 eggs
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2c shredded cheddar cheese
Instructions
Prep this kit for the freezer:
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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.
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Whisk the half & half together with the eggs and then pour over top evenly.
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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.