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serving of egg casserole on a blue plate with strawberries and a fork
4.22 from 23 votes
Nutrition Facts
Light Sausage Spinach Egg Casserole
Amount Per Serving (1 serving)
Calories 153.5 Calories from Fat 43
% Daily Value*
Fat 4.8g7%
Saturated Fat 0.9g6%
Cholesterol 32.1mg11%
Sodium 399.6mg17%
Carbohydrates 13g4%
Fiber 1.7g7%
Sugar 0.5g1%
Protein 12.4g25%
* Percent Daily Values are based on a 2000 calorie diet.
Servings:12 servings
Light Sausage Spinach Egg Casserole
Prep Time:
15 mins
Cook Time:
1 hr 15 mins
Total Time:
1 hr 30 mins

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.

  • 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
  1. If baking immediately, heat oven to 350 degrees F.
  2. Spray a 13x9-inch (3-quart) glass baking dish with nonstick cooking spray.

  3. 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.
  4. While sausage mixture is cooking, in a medium bowl, whisk eggs, milk, basil, salt and pepper until blended.
  5. 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.
  6. 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!
Recipe Notes

Photos by Danielle from Our Salty Kitchen.

Author: Kim Lee
Course: Breakfast, Brunch
Cuisine: American
Keyword: egg casserole, healthy egg casserole, sausage egg casserole

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