"The belly rules the mind."--Spanish Proverb

Egg, Spinach & Cheese Breakfast Casserole Recipe

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This recipe for Egg, Spinach & Cheese Breakfast Casserole, by , is from The Mount Enon Missionary Baptist Church Historical Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Contributor:  
Contributor:  
Dr. Karen Mathews

Category:
Category:

Ingredients:  
Ingredients:  
8 ounces of sausage links (casings removed) or patties, meat crumbled. May use pork or turkey varieties.
small onion
6 large eggs and 6 large egg whites
1 3/4 cups 1% milk
1/2 teaspoon freshly ground black pepper
1 9-ounce package frozen chopped spinach, thawed and drained of excess liquid. You may thaw frozen spinach in microwave or in refrigerator. Be sure to press water out thoroughly with paper towel.
3/4 cup shredded Cheddar cheese
1/4 cup grated Parmesan cheese
[You may use slightly less cheese if you like since cheese is naturally salty; also try replacing the Cheddar cheese with 1/2 cup cheddar cheese and 1/4 cup Mozzarella cheese for a slightly milder flavor.]
1/2 white or wheat baguette, torn into small bite-sized cubes (about 4 cups)

Directions:
Directions:
Heat a large nonstick skillet over medium heat. Add the turkey and onions and cook, stirring to break up meat, until browned and cooked through, about 10 minutes. Remove from heat and let cool slightly.
Whisk the eggs, egg whites, milk and 1/2 teaspoon of pepper in a large bowl until combined. Add the cooked sausage, spinach, cheeses and bread and mix ingredients well.
Spray a 3-quart casserole dish with cooking spray. Spread the egg mixture evenly in the dish. Cover and refrigerate for at least 6 hours or preferably overnight.
Preheat the oven to 350 degrees F. Bake the casserole, uncovered, until set and lightly browned on top, about 30 minutes.

Personal Notes:
Personal Notes:
Note: This recipe is fairly simple to make, a good brunch dish, and a great way to disguise spinach.

You may double this recipe to make a small chafing pan (1/2 of full large size chafing pan) portion. Spray the small chafing pan with cooking spray before adding the egg mixture. You can cover the pan and store in the frig overnight. You will have to cook about twice as long or until the casserole is set and browned.

Other options: Try adding in a small amount (1/4 cup) of chopped red peppers to cook with the onions for extra flavor.

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