Description

This Hearty Sausage Spinach Mushroom Egg Bake is a delicious and satisfying breakfast or brunch dish featuring a savory blend of Italian sausage, fresh spinach, sautéed mushrooms, and creamy mozzarella cheese, all baked in a rich egg custard. Perfect for feeding a crowd or meal prepping for the week, this dish combines protein and vegetables to start your day with flavor and nutrition.

Ingredients

Scale

Egg Mixture

10 large eggs
1/2 cup milk
1/2 teaspoon salt
1/4 teaspoon black pepper

Sausage and Vegetables

1 pound Italian sausage
3 cups fresh spinach
2 cups sliced mushrooms
2 tablespoons olive oil (divided)

Cheese

1 cup shredded mozzarella cheese

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Instructions

Preheat Oven: Preheat your oven to 375°F (190°C) and grease a 9×13-inch baking dish to prevent sticking.
Cook Sausage: Heat 1 tablespoon of olive oil in a skillet over medium heat. Add the Italian sausage and cook, breaking it apart until browned and cooked through, about 6 to 8 minutes. Transfer the cooked sausage to a plate and set aside.
Sauté Vegetables: In the same skillet, add the remaining tablespoon of olive oil. Add the sliced mushrooms and cook for about 5 minutes until they are browned. Stir in the fresh spinach and sauté until wilted. Remove the skillet from heat.
Mix Eggs: In a large bowl, whisk together the eggs, milk, salt, and black pepper until the mixture is smooth and uniform.
Combine Ingredients: Add the cooked sausage, sautéed mushrooms and spinach, and shredded mozzarella cheese to the egg mixture. Stir thoroughly to evenly distribute all components.
Prepare for Baking: Pour the combined mixture into the prepared baking dish, smoothing the top evenly with a spatula.
Bake: Place in the preheated oven and bake for 30 to 35 minutes, or until the center is just set and the edges turn a golden brown color.
Cool and Serve: Remove from oven and allow to cool for 5 minutes before slicing. Serve warm for best flavor and texture.

Notes

You can substitute turkey sausage for a leaner option.
To add more flavor, consider including garlic or onion powder in the egg mixture.
Feel free to swap mozzarella for cheddar or your favorite cheese.
This dish can be made ahead and refrigerated overnight before baking.
Leftovers can be stored in the refrigerator for up to 3 days and reheated.