Breakfast Casserole with Sundried Tomatoes and Spinach

Last Updated on May 14, 2020

When my kids were little I was that mom who used to put zucchini in their scrambled eggs. In fact, there were sweet potatoes in pancakes and shredded carrots in muffins. If I could find a way to sneak a vegetable into my kids mouths, I did it. Getting your kids to eat nutritious foods isn’t always easy….sometimes you have to be a little bit sneaky! I came to discover that it is really pretty easy to find places to put vegetables, especially in a breakfast casserole like this one!

There are a lot of breakfast casserole recipes out there on the internet. Most of them contain some combination of eggs, milk, sausage and bread. I went a bit farther and added several different kinds of vegetables to my breakfast casserole. I love this recipe because you have just about every food group in one dish. Plenty of protein, lots of veggies, and my favorite food group…cheese! Yes, in my house cheese is it’s own food group! You can choose whatever kind of cheese is your favorite but we used cheddar since that is what I had in the cheese bin!

Breakfast Casserole with Sundried Tomatoes & Spinach

Yield: 8 servings

Breakfast Casserole with Sundried Tomatoes and Spinach

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A tasty casserole filled with sausage, eggs, and plenty of vegetables!

Prep Time 20 minutes

Cook Time 40 minutes

Total Time 1 hour

Ingredients

• 8 eggs
• 2 1/2 cups milk
• 4 cups bread, cut into medium sized chunks
• 1 tsp freshly ground pepper
• 1/2 tsp garlic salt
• 3 cups shredded cheese, divided
• 1 pound bulk sausage
• 1/2 onion, chopped
• 1 bell pepper, chopped
• 1 box frozen chopped spinach, thawed and drained
• 1 jar sundried tomatoes (4 ounces) thinly sliced and drained

Instructions

2. In a large frying pan over medium heat cook the sausage until almost done. Drain and rinse.
3. Place the sausage back in the pan and add the peppers and onions. Saute over medium heat 3 to 4 minutes.
4. Add the chopped spinach and sundried tomatoes. Stir until mixed.
5. Grease a 13 x 9 inch pan
6. In a large bowl, whisk together the eggs, milk, salt and pepper
7. ASSEMBLE THE CASSEROLE: Place half the sausage mixture on the bottom of the pan. Top that with half the bread. Sprinkle with half the cheese. Top with remaining meat mixture and more bread. Pour milk/egg mixture over the top. Press down gently with spatula. Sprinkle with remaining cheese.
8. Bake 30 to 40 minutes at 350 or until top is lightly browned and eggs are set.
9. Let cool 15 to 20 minutes before serving.

Diane Hoffmaster

Diane has a Bachelor’s degree in Microbiology with a Minor in Health Management and Policy. She spent many years working in cancer research, academics, and biotechnology. Concern over the growing incidence of human disease and the birth of her children led her to begin living a more natural life. She quickly realized that the information she was learning along the way could be beneficial to many others and started blogging as a way to share this knowledge with others. While passionate about health and the environment she can’t quite give up her favorite Cheetos and Diet Coke! Learn more about her HERE.