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serving of egg casserole on a blue plate with strawberries and a fork

Light Sausage Spinach Egg Casserole

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Light Sausage Spinach Egg Casserole: An easy breakfast casserole that’s made with frozen hash browns, eggs, sausage and spinach. This will become your go-to casserole for entertaining at breakfast–perfect for a feeding a crowd, allergy-friendly, and can be made the night before or the morning of. As an added plus, this breakfast casserole is Paleo, gluten-free, dairy-free and can easily be made Whole30 compliant.
Course Breakfast, Brunch
Cuisine American
Keyword egg casserole, healthy egg casserole, sausage egg casserole
Prep Time 15 mins
Cook Time 1 hr 15 mins
Total Time 1 hr 30 mins
Servings 12 servings
Calories 153.5
Author Kim Lee

Ingredients

  • 12 ounces lean Italian turkey sausage, casings removed
  • ½ medium onion, chopped (1/2 cup)
  • 1 medium red bell pepper, chopped (1 cup)
  • 2 cloves garlic, finely chopped
  • 1 bag/box 9-10 oz. frozen chopped spinach or kale, thawed and drained well
  • 4 cups shredded hash brown potatoes (can use frozen or refrigerated or make your own (thaw if using frozen)
  • 12 eggs
  • ¾ cup almond milk (any milk will work)
  • 1 teaspoon dried basil leaves
  • ½ teaspoon salt
  • ½ teaspoon pepper
  • foil

Instructions

  • If baking immediately, heat oven to 350 degrees F.
  • Spray a 13x9-inch (3-quart) glass baking dish with nonstick cooking spray.
  • In a medium to large skillet, cook sausage over medium to high heat, stirring occasionally and breaking up, until no longer pink; drain sausage and return to skillet. Add onion and bell pepper; cook 3 minutes, stirring occasionally. Add garlic; cook and stir 1 to 2 minutes longer or until vegetables are crisp-tender. Stir in spinach or kale and remove from heat.
  • While sausage mixture is cooking, in a medium bowl, whisk eggs, milk, basil, salt and pepper until blended.
  • In baking dish, mix cooked sausage mixture and shredded potatoes. Pour eggs over mixture in baking dish. Cover with foil; refrigerate 8 hours or overnight but no longer than 24 hours.
  • If you wish to bake right way or whenever you're ready to bake; bake at 350 degrees F., covered for 1 hour. Uncover; bake 15 minutes longer or until center is set. Let stand 5 to 10 minutes before serving. Cut into 12 square pieces and enjoy!

Notes

Photos by Danielle from Our Salty Kitchen.

Nutrition

Serving: 1serving | Calories: 153.5kcal | Carbohydrates: 13g | Protein: 12.4g | Fat: 4.8g | Saturated Fat: 0.9g | Cholesterol: 32.1mg | Sodium: 399.6mg | Fiber: 1.7g | Sugar: 0.5g