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29 April, 2019 by Ruthy Kirwan

Classic Breakfast Casserole

Classic breakfast casserole with cubes of whole wheat bread, eggs, a little cream, a little milk, shredded cheese, sausage, and seasoning.

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Classic breakfast casserole with cubes of whole wheat bread, eggs, a little cream, a little milk, shredded cheese, sausage, and seasoning.

Classic Breakfast Casserole

Ruthy Kirwan
Classic breakfast casserole with cubes of whole wheat bread, eggs, a little cream, a little milk, shredded cheese, sausage, and seasoning.
5 from 2 votes
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Ingredients
  

  • 6 slices whole-wheat bread
  • 1 lb breakfast sausage links sliced into ¼”
  • 1 cup fresh spinach packed
  • 2 teaspoons mustard powder
  • ½ teaspoon salt
  • ¼ teaspoon freshly cracked black pepper
  • 1 cup half and half
  • 9 egg
  • 2 cups shredded cheddar cheese

Instructions
 

Prep Ahead:

  • Cube the bread and toss with the sausage and spinach leaves. Transfer to a resealable bag or container.
  • If needed, shred the cheddar cheese and transfer it to a resealable bag or container.
  • The bread and spinach will store in the fridge for up to 4 days. It will last for up to 3 months in the fridge.
  • The shredded cheese will last for up to 1 month in the fridge and up to 4 months in the freezer.

Prepare From Prepped:

  • Thaw ingredients as necessary.
  • Preheat oven to 350*F.
  • Follow steps 4-7 in the instructions.

Make From Fresh:

  • Preheat the oven to 350*F
  • Cube the bread into ½” pieces.
  • Slice the sausage into ¼” coins
  • Toss the bread cubes, sausage, and spinach together in a large bowl, then spread evenly on the bottom of a greased casserole dish.
  • In a medium-sized bowl, combine the mustard powder, salt, half and half, and eggs. Whisk until well combined.
  • Pour over the bread and spinach, gently stirring to make sure all spinach leaves are covered in the egg mixture.
  • Spread the shredded cheese evenly on top and place the dish in the oven.
  • Bake for 25-30 minutes until the eggs have set and the cheese is melted.

Notes

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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Category: Breakfast, Oven Baked, Pork, Vegetarian or VeganCooking Type: Oven BakedMain Ingredient: Vegetarian or VeganMeal Type: Breakfast

About Ruthy Kirwan

Ruthy Kirwan is a recipe tester and developer living in NYC with her two small kids and hard-working husband. She created Percolate Kitchen in 2016 to help busy people get their act together in the kitchen. Learn more at percolatekitchen.com/about

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