Cheesy Sausage Spinach Breakfast Casserole

At 32 years old, I continue to be a stereotypical kid on Christmas morning. I love opening my eyes knowing that it’s Christmas. That excitement is heightened exponentially if I sneak a peek outside and see even the slightest bit of snow. For me, Christmas morning has always meant putting on comfy pajamas and sitting in front of the tree exchanging presents. Usually as soon as gifts are done being exchanged, I’m like a 5-year-old and immediately want to try on or put together whatever it is I’ve received. For maybe the only day of the year, food is nowhere near the forefront of my mind. I just enjoy the coziness of family, giving and making memories. However, at some point we need to eat in order to fuel us through a day full of jumping from one family member’s house to another. I usually end up eating something quick, like pb&j on toast, on my way into the shower since I play with my toys until the very last minute. However, a breakfast casserole would be way more satisfying! You could easily make this the night before then pop it into the oven while you’re exchanging gifts, then when you’re done, poof! You have a nice warm breakfast waiting for you. It ups the holiday special factor quite a bit!

Last year, I began playing around with breakfast casseroles, trying a French toast version, as well as a savory sausage and egg version. This new casserole takes a standard sausage and egg casserole and amps it up with the addition of spinach and prepared stuffing (no soaking bread!). More cheese, less eggs, throw in some spinach, and you have an unbelievably hearty breakfast. If I were in charge of planning Christmas breakfast, I would have one French toast casserole and one of these sausage spinach casseroles in the oven bright and early Christmas morning… and then I would hoard any leftovers for days to come!

Do you have any Christmas morning food traditions?

One year ago: Peppermint Whoopie Pies
Two years ago: Mini Cheesecake Cookies
Five years ago: Biscotti

Cheesy Sausage Spinach Breakfast Casserole

Yield: 6 to 8 servings

Prep Time: 30 minutes

Cook Time: 30 minutes

Total Time: 1 hour

A wonderfully hearty breakfast casserole, perfect for a holiday morning or overnight houseguests.

Ingredients:

1 package (6 ounces) herb-flavored stuffing mix
1 pound bulk breakfast sausage
¼ cup chopped scallions
1 clove garlic, minced
1 package (10 ounces) frozen chopped spinach, thawed and squeezed dry
8 ounces Monterey Jack cheese, shredded
1½ cups half-and-half
3 eggs
2 tablespoons grated Parmesan cheese

Directions:

1. Preheat oven to 400 degrees F. Grease a 9x13-inch baking dish; set aside.

2. Prepare the stuffing according to package directions; set aside.

3. Cook the sausage over medium heat in a large skillet, breaking it up as it cooks. Add the scallions and cook until the meat is no longer pink. Add the garlic and cook for another minute, or until the garlic is fragrant. Drain any fat from the pan.

4. Add the prepared stuffing and the spinach to the skillet with the sausage and mix together until thoroughly combined. Transfer to the prepared baking dish and sprinkle with the Monterey Jack cheese.

5. In a small bowl, whisk together the half-and-half and eggs and pour evenly over sausage mixture. Rap the dish against the counter once or twice to make sure the liquid is evenly distributed.

6. Bake for 30 minutes, or until a thermometer inserted in the center reads 160 degrees F. Sprinkle with Parmesan cheese and bake for 5 more minutes, or until bubbly. Let sit for 10 minutes before serving.

(Recipe adapted from Taste of Home)

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74 Responses to “Cheesy Sausage Spinach Breakfast Casserole”

  1. the 3volution of j3nn on December 19, 2012 at 12:46 am

    I like the crunchy topping!

    Reply

  2. Marcie L. on December 19, 2012 at 6:26 am

    Christmas morning tradition: Cinnamon rolls. Homemade. Every year, it’s the best!

    Reply

  3. Brenda on December 19, 2012 at 6:51 am

    This recipe sounds delicious! I will be trying it soon.

    Reply

  4. Jessica @ Portuguese Girl Cooks on December 19, 2012 at 7:16 am

    Love all that cheesy goodness!

    Reply

  5. Heather @ SugarDish(Me) on December 19, 2012 at 7:22 am

    We do some variety of breakfast casserole every year and I love this one with spinach! Our breakfast drags on most of the morning because my whole family operates on your 5-year-old level. We stay in our pajamas, drink coffee or hot cocoa, and inevitably fall asleep on the couch.

    Reply

  6. Sarah on December 19, 2012 at 7:56 am

    This looks perfect for Christmas morning. Yum.

    Reply

  7. Carol on December 19, 2012 at 9:24 am

    Our Christmas breakfast tradition is breakfast pizza. It is made with crescent rolls, sausage, cheese, and eggs. Really yummy!

    Reply

    • SweetCarolyn on December 22nd, 2012 at 1:39 pm

      I’d like that recipe too. Sounds easy and good.

      Reply

  8. Jennifer @ Peanut Butter and Peppers on December 19, 2012 at 9:47 am

    What a great dish to serve on Christmas morning! My Husband isn’t big into egg bakes, but my guess is, if it contains sausage he’s in!!!

    Reply

  9. DIANE CRAMMER on December 19, 2012 at 9:58 am

    what type of breakfast sausage are you talking about? the frozen links or patties or something else? I never buy sausage..

    this looks great and I want to make it. Need the type of sausage used please. thanks’Diane

    Reply

    • Michelle on December 19th, 2012 at 10:06 am

      Hi Diane, The bulk sausage (I’ll edit the recipe to include that). You buy it a tube, I like the Bob Evans brand.

      Reply

      • DIANE CRAMMER on December 19th, 2012 at 10:35 am

        thanks very much!!!

        Reply

      • Cathlyn Jennings on December 25th, 2012 at 6:59 pm

        I used sweet chicken suasage from Trader Joes, and it was perfect! Yummy!!!

        Reply

    • JustDanae on December 19th, 2012 at 10:09 am

      I am sure it is bulk sausage, comes in a tube. In the same section of most groceries with bacon.

      Reply

  10. marie//littlekitchie on December 19, 2012 at 10:33 am

    our Christmas morning food tradition looks a lot like this! we don’t usually put spinach in ours, but i love that idea – happening this year for sure!

    Reply

  11. Kate on December 19, 2012 at 10:38 am

    Breakfast casseroles are standard at our house on Christmas morning. I like the idea of using stuffing…this casserole would be perfect for us!

    Reply

  12. Dan on December 19, 2012 at 11:06 am

    I have followed your site for some time, and enjoy it. However, the advertising you recently added is very obtrusive and annoying.

    Reply

    • Michelle on December 19th, 2012 at 11:36 am

      Hi Dan, I’m sorry to hear you’re disappointed, but I actually haven’t changed the placement of any advertisements for more than a year. If you have specific concerns, please feel free to email me or contact me through the Contact page: http://www.browneyedbaker.com/contact/ and I’d be happy to address them.

      Reply

  13. Angie @ Big Bear's Wife on December 19, 2012 at 11:22 am

    This looks so good!!

    Reply

  14. pam on December 19, 2012 at 11:23 am

    Would you have any suggestions if I wanted to leave out the sausage – I would like to do this for meatless people. Do you think increasing any ingredient(s) would be needed like more eggs??
    Any feedback would be helpful. Thanks and love all your receipes shared here.

    Reply

    • Sue on December 19th, 2012 at 11:41 am

      Pam, I was curious about that, too. I usually make two breakfast casseroles, one without sausage or bacon. I add instead mushrooms, onion, peppers, diced tomatoes and sometimes black olives. Whatever you would like in an omelet I find works pretty well. I’m looking forward to trying the stuffing mix instead of bread or croutons.

      Reply

    • Christine on December 22nd, 2012 at 11:04 pm

      You could replace the sausage with mushrooms! I bet that would taste fantastic!

      Reply

  15. Janice W on December 19, 2012 at 11:44 am

    Love the recipes, and I am an email subscriber… Don’t want to miss those goodies!

    Reply

  16. Ashley on December 19, 2012 at 12:06 pm

    Love that this has stuffing in it. Maybe I’ll try this out for Christmas breakfast! I love casseroles that have everything you need in one dish :)

    Reply

  17. Diana on December 19, 2012 at 12:30 pm

    Our Christmas morning revolves around our food! It was torture as a kid because we had to wait until breakfast was over to open presents! We always have a hashbrown casserole, a sausage casserole, my grandmother’s coffee cake (which is more like an enormous danish than what’s normally called coffee cake) frozen fruit (still frozen most years) and as most of us are now of age-we get mimosas! Yum! Can’t wait!

    Reply

  18. Erica B. on December 19, 2012 at 12:42 pm

    Om nom nom nom… Looks SO good! Lol

    Reply

  19. Shannon from NC on December 19, 2012 at 1:26 pm

    Hi, Could I still make this the night before and then bake it Christmas morning? Thanks and Merry Christmas!

    Reply

    • Michelle on December 19th, 2012 at 2:14 pm

      Hi Shannon, I definitely think so!

      Reply

  20. Ashley on December 19, 2012 at 1:45 pm

    Can’t wait to try this!

    Reply

  21. MollyCakes on December 19, 2012 at 2:03 pm

    Before our neighbors moved away, we used to always go to their house for Christmas breakfast! She would always make egg strata and this reminds me very much of that! Maybe I will make it this year for the memories!

    Reply

  22. PamW on December 19, 2012 at 4:21 pm

    definitely going to try this, thanks!

    Reply

  23. Poopsey Marie on December 19, 2012 at 6:49 pm

    M definitely making this one! Will probably do a veggie version also. I’m hosting a gathering of friends and family for Christmas this year. This will be perfect! Thanks & Merry Christmas Michelle

    Reply

  24. Cheryl on December 19, 2012 at 8:16 pm

    As for Christmas morning traditions, I used to make cinnamon rolls. I stopped after not measuring the amount of sugar I used. They were so very sweet that I am nor sure I can ever eat another cinnamon roll. My husband joked that he was in a sugar coma!

    Reply

  25. Laura Dembowski on December 19, 2012 at 9:40 pm

    I totally agree with the childlike quality and fun factor of Christmas. At 22, I still have to drag my dad out of bed so the present opening can commence :)

    Reply

  26. Tim on December 20, 2012 at 12:23 am

    Would it really negatively effect the recipe if I used skim milk instead of half and half for the eggs? I usually use skim for my omelets and scrambled eggs but I’ve never made and egg bake before. Think this will be my first one!

    Reply

    • Michelle on December 20th, 2012 at 2:36 pm

      Hi Tim, The half and half provides a richer flavor and texture. I probably would not go below 2% if you want to cut some of the fat.

      Reply

  27. Vespa Woolf on December 20, 2012 at 6:19 am

    I love stuffing and I love the idea of a breakfast casserole with stuffing mix! I’ve added this to my list of recipes to try soon. Thanks!

    Reply

  28. Tracy G. on December 20, 2012 at 9:00 am

    My family enjoys sweet breakfasts on Christmas, like a blueberry coffee cake or homemade cinnamon rolls. Kids have hot chocolate afterwards, while my husband and I down coffee like we’re fueling up for the zombie apocalypse! I love egg dishes like this, so I may be able to sneak it in for a weekend lunch or light supper one night :)

    Reply

  29. Lauren @ From Everyday To Gourmet on December 20, 2012 at 9:48 am

    Since I do all the Christmas morning cooking for immediate and extended family, years ago I successfully made a Breakfast Taco Bar our tradition. The items were easy to cook in large qualities and everyone served themselves – it was so easy & a party host’s dream! Then one year I stupidly changed it up to Eggs Benedict. Needless to say, the breakfast taco bar and easy Christmas mornings are a thing of the past. *sigh*

    PS. Pinned and saved this recipe – it looks AMAZING!

    Reply

  30. Molly @ Toffee Bits and Chocolate Chips on December 20, 2012 at 2:29 pm

    OMG this looks awesome! I love breakfast casseroles but have never made one.

    Reply

  31. LeAndra on December 20, 2012 at 6:33 pm

    We always have an egg, ham and cheese breakfast casserole on Christmas morning. This casserole sounds like a great way to expand the breakfast offerings. Looks delicious!

    Reply

  32. Valerie on December 22, 2012 at 2:06 pm

    Has anyone made this and frozen it?

    Reply

  33. Bev P on December 24, 2012 at 4:26 pm

    Its all mixed up and in the frig for the morning, Question what whould happn if i had not cooked the stuffing mix first i almost did not beacuse it should cook with the milk and egg mixture, but i did follow the directions. Can not wait to dig in. Thanks

    Reply

  34. Gale on December 25, 2012 at 8:06 am

    I think you could use the meatless “sausage” crumbles in place of the real sausage… I’ve used MorningStar Farms brand that way before, it tastes almost the same with the rest of the ingredients.

    Reply

  35. lacey on December 25, 2012 at 3:04 pm

    I made this for Christmas morning and it was yummy thanks for the recipe. And your wonderful blog.

    Reply

  36. Cathlyn Jennings on December 25, 2012 at 7:06 pm

    I made this for our Christmas brunch and it was a hit! Very, very yummy! I used Trader Joes sweet chicken sausage, which worked well.

    Reply

  37. Dawn on December 25, 2012 at 7:40 pm

    Thank you! Made this for Christmas Morning and it was great!

    Reply

  38. Chuck Mencke on December 26, 2012 at 12:09 pm

    Michele, the recipe looks delicious. It looks like the perfect recipe for New Year’s morning. We’ll definitely have to try it out. YUM!

    Reply

  39. Erica on December 27, 2012 at 11:44 am

    This recipe was wonderful! My family and I had it on Christmas morning- loved it!

    Reply

  40. Linda C. on December 28, 2012 at 2:13 am

    This was a big hit on Christmas morning! Thanks! I used 1/2 pepper jack instead of regular jack and it was really good for a little extra spice, but not too much! BTW I made it the night before and baked it Christmas morning and it came out fine.

    Reply

  41. Mags on December 29, 2012 at 10:33 am

    As a new subscriber, I was so glad to see this recipe using spinach as I make a similar breakfast casserole using potatoes (which I steam, dice, season and pan fry) instead of stuffing. I wanted to add spinach but need reassurance that adding them to wilt after sauteing diced onion, scallions, diced sweet peppers (red and green for the holidays) was the correct sequence. I made it for Xmas without the spinach (forgot actually) but will be repeating for a New Year’s day brunch and this time there will be more green nutrition. Thank you.

    Reply

    • Michelle on December 30th, 2012 at 10:31 am

      Hi Mags, I’m trying to figure out if you are asking if you can use regular spinach that you wilt yourself? I suppose you could, just make sure that all of the liquid is completely cooked off and/or drained. You could also just buy the frozen chopped spinach and add it in.

      Reply

  42. Mags on December 30, 2012 at 1:31 pm

    I’m probably going to add the spinach to the sauteed onions and peppers so I’m no longer too worried about excess moisture which I will let cook off gently. I was a bit unsure about when to add the spinach so as not to overcook it. After reading this recipe, I realized that the only way was to add the spinach after I’ve taken the onions and peppers through most of their frying pan cook time.
    And yes, I’m using fresh spinach which will be towel dried or spun after a good rinse process.

    Reply

  43. ambrosia on December 31, 2012 at 12:26 am

    Yum!

    Reply

  44. alicia k on January 1, 2013 at 6:22 pm

    Just made this for New Year’s day breakfast and it was fantastic! I did substitute mushrooms for the spinach and cheddar instead of monterey jack (because i forgot to buy it). It was so good!

    Reply

  45. Sophia on February 7, 2013 at 8:04 am

    This looks sounds sooo good – I am in search of something like this to make & take weekday mornings … to get the cravings for cheese, carbs and something more substantial than cold cereal out of the way! :) Not really interested in sweets in the morning (also am an insulin dependent diabetic. If I made this, do you have any suggestions as to how many days afer making it, that it would be safe to reheat? Also, silly question but how many carbs/calories do you suppose there would be? Thanks so much!

    Reply

    • Michelle on February 10th, 2013 at 2:25 pm

      I would say three days, however I tend to be overly conservative in how long I keep leftovers. Sorry, but I have no idea how many carbs or calories are in the recipe!

      Reply

  46. Sherri on February 11, 2013 at 10:51 pm

    I don’t know which one is making my mouth water, the pictures or the actual recipe. I cannot wait to try this!

    Reply

  47. Kelly on February 27, 2013 at 12:43 pm

    I am making this as we speak but I was wondering if the stuffing can be added it dry . i was thinking the dish may be too mushy if the stuffing goes in prepared and wonder if it would have a little crunch if it goes in dry. Would it be too dry maybe add more half and half? What would be your advice?

    Reply

    • Michelle on February 27th, 2013 at 1:18 pm

      Hi Kelly, It’s not “mushy” although it’s not a crispy dish. You can add it dry with some extra liquid if you prefer.

      Reply

      • Kelly on February 27th, 2013 at 3:00 pm

        Ok, I’ll try that! Thanks!

        Reply

  48. Nicole on March 26, 2013 at 7:47 pm

    What kind of stuffing did you use? Cube stuffing or the other non-cube crumb kind? I so want to make this for Easter Sunday.

    Reply

    • Michelle on March 28th, 2013 at 2:59 pm

      Hi Nicole, The cube stuffing. Enjoy!

      Reply

  49. Lina on May 24, 2013 at 7:07 am

    I just wan’t to say that your blog is wonderful and I wan’t to bake and cook everything!

    Love from Sweden

    Lina

    Reply

  50. Allie on August 25, 2013 at 1:07 pm

    This. Was. Scrumptious! Made it a day ahead and warmed it for breakfast for our friends. Fabulous!

    Reply

  51. Jackie O on October 23, 2013 at 2:59 pm

    THIS IS THE ULTIMATE BREAKFAST CASSEROLE. Seriously. I love all casseroles, but this one is my favorite. I have made it for family and friends and they have ALL asked for the recipe. It’s easy and delicious.

    Reply

  52. Doreen on December 2, 2013 at 11:27 pm

    I made this 2 times now and both turned out great! If I want to make the casserole the night before and bake the next day, do you think the stuffing will be too mushy from sitting overnight in the refrigerator? Would it be better to add the stuffing in dry or half dry?

    Reply

    • Michelle on December 3rd, 2013 at 2:26 pm

      Hi Doreen, Since the stuffing is already prepared (and not just a dry mix) when you assemble this, I think it would be fine to prepare it ahead of time.

      Reply

      • Doreen on December 3rd, 2013 at 3:49 pm

        I’m actually worried about the prepared stuffing becoming too mushy if made the night before. So I’m asking if the stuffing should be added in dry instead.

        Reply

        • Michelle on December 5th, 2013 at 3:17 pm

          Hi Doreen, I don’t think that would be an issue, but if you’re very concerned, then you can prepare everything through step #4, then in the morning whisk together the eggs and half and half, then bake.

          Reply

  53. Jen on December 25, 2013 at 11:35 am

    This was so yummy! I made it the night before and kept the stuffing dry. I just added a little melted butter to the stuffing/spinach/sausage mix before adding the eggs and cheese. I let it sit for about 10 hrs overnight in the fridge and baked it for about 40 mins in the morning. It came out great!

    Reply

  54. Lorna on December 26, 2013 at 3:55 pm

    So I accidently started to cook the stuffing for the stuffed mushroom recipe on the back of the box. But then I made this recipe and it actually turned out amazing! So so good also I only had buttermilk instead of half and half so I did half buttermilk half milk with the eggs still was good!

    Reply

  55. Rosie on May 7, 2014 at 5:25 pm

    Hi Michelle… I want to make this recipe and I am not finding the breakfast sausage. Do you think that would work to use Italian sausage (mild) and the regular stuffing? Thank you!

    Reply

    • Michelle on May 12th, 2014 at 10:45 am

      Hi Rosie, Yes, both will work! Enjoy!

      Reply

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