Monday, April 20, 2015

{Recipe Recap} Egg, Sausage & Spinach Casserole

No, it’s not something sweet for your Monday, but I promise it’s worth reading about.  I’ve been making this breakfast casserole for a while now and I never get tired of it. I don’t mind making it because it’s so simple, and it’s so good that I can eat it four to five days a week and my taste buds have yet to go on strike against it.


I use the Jimmy Dean precooked turkey sausage crumbles.  They have great flavor and only less slightly importantly, all I have to do it open the package and dump the sausage into the beaten eggs.


If I have pre-shredded cheese in the fridge, I’ll usually throw some in – maybe 3/4 of a cup or so.  But it isn’t a necessary ingredient.  I also like to make this with a can of diced green chiles.  Actually, I’d prefer to use jalapenos, but Connor eats this and I don’t want it too spicy for him.


The most important thing when making this casserole?  Really drying out the thawed spinach.  If you don’t, the casserole can be kinda gooey in the middle and it’s just not appetizing.


Connor was due for a snack yesterday and this was on the counter cooling.  So I cut out a little bit for him and he gobbled it down.  Then I cut him some more and he scarfed that down as well.  I couldn’t have him eating any more of my breakfast for the week so I distracted him with some mandarin oranges.  Crisis averted!


Guess what?  This recipe is a Stephanie original so no link today, just the actual recipe.  Hope you guys try it and like it.

Egg, Sausage & Spinach Casserole


  • 12 to 16 eggs
  • 10-oz package frozen chopped spinach
  • 1 bag Bob Evans turkey sausage crumbles
  • 1 can chopped green chiles
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1/2 teaspoon dried mustard
  • Optional ingredients: shredded cheese, sauteed veggies (I’ve done mushrooms and bell peppers), cayenne pepper, jalapenos


  1. Thaw spinach and drain well.  Really dry it out.
  2. Beat 12 to 16 eggs in a large bowl.*
  3. Add spices, mix into eggs thoroughly.
  4. Add turkey crumbles, spinach, and any optional ingredients.
  5. Pour into a greased 9 x 13 pan.  Bake for 30 minutes or until set and a sharp knife inserted into the center comes out clean.

*I used 16 eggs yesterday and had to bake mine for 37 minutes.

PS  Happy Birthday, Jenny!

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