Spinach and Roasted Red Pepper Breakfast Casserole
Every year growing up, we would have Breakfast Casserole for Christmas morning. It's a perfect holiday breakfast because you can prepare it the night before, and then cook it the next morning. This allows you to spend time with your family and not in the kitchen.
I know it's not Christmas, but it is nice to take the time to make a breakfast like this to munch on during the week as a healthy and fast way to start off the day. This is also not the recipe I grew up eating! Since I'm working on changing my diet, this version cuts the carbs and works as a Satisfying meal on the THM plan. I modified it from a recipe I found last year on The Essential Family blog. Since I'm not as much of a mushroom and onion girl, I thought I'd play around with the flavors and add some of my favorites: spinach and roasted red peppers.
If you'd like to jump straight to the recipe and get started, click here.
Here's what you'll need:
- 16 oz Regular breakfast sausage
- 12 large eggs
- 1/2 cup Heavy Whipping Cream
- 2 cups raw spinach
- 1 TBSP butter
- 1/2 cup Bacon crumbles
- 2 cups Colby Jack Cheese
- 1/2 cup chopped Roasted Red Peppers
- 2 tsp Tuscan Seasoning
Start by browning your sausage:
While that is browning, heat up another skillet and saute your spinach in butter.
When your sausage is done, drain the grease and let cool. Meanwhile, whisk 12 eggs and 1/2 cup heavy whipping cream (yum). Add 2 tsp of Tuscan seasoning to your egg mixture.
Now you're ready to assemble the casserole. Start with the sausage first.
Then add bacon, 1 cup of cheese, spinach, and chopped roasted red peppers. (Looks like Christmas to me!)
Cover with egg mixture, and another cup of cheese.
If you're making this the night before, cover and put in the fridge, then pull out the next morning and cook for 35-40 minutes. You may need a bit longer when it's chilled.
Garnish with a little sliced basil, and serve with chopped strawberries. Enjoy your tasty breakfast! For a printable recipe, click here.
Betsy Strauss is an unexpected homeschooler, mother of three, who is in a relationship with a sweet man for life. She loves reading books, drinking coffee, and learning anything with her kids.
You have inspired me to make a vegetarian version of this. Our kids would absolutely love it. Thank you!
Great idea! It is so versatile…you can really get creative with it.
Looks and sounds delicious!! I can’t wait to make it! Pinning for me!
Oh, I am ALL about shaking up breakfast, and that is exactly what this recipe does! Gonna have to definitely try this one out!
I just had dinner but I would love to have some of this right now. Pinning cause I definitely want to try this recipe. You think if I omit the whipping cream it would make a difference?
Thanks! Of course it wouldn’t be nearly as tasty without the whipping cream, but I’m sure you can leave it out. Your eggs just might not be as fluffy. If you’re looking for a lower calorie option, you could substitute low fat cottage cheese. It would add the fluffiness without as many calories.
Omg now this just looks all sorts of deliciousness!!!!
What a delicious recipe. I am going to make this the next time we have people over for brunch.
I love breakfast casseroles, not only because they’re yummy and filling, but also because of what you mentioned … you can prepare the night before. Thanks for sharing the recipe!