Eggland's Best Breakfast Casserole
Eggland's Best Breakfast Casserole
Nothing feeds a crowd better than a casserole. This breakfast egg-filled casserole is perfect for family gatherings and holidays.
Servings
16
Ingredients
- 12 eggland's best eggs (large)
- 8 slices bread, torn
- 5 sausage links, cooked and crumbled
- 1 clove garlic, minced
- 2 tablespoon fresh parsley
- 2 cup fresh baby spinach
- 1 cup fat free half-and-half
- 2 cup mozzarella cheese, part skim
- 1 tablespoon salt
- 1 teaspoon pepper
Directions
- Spray a 13X9-inch casserole dish with non-stick cooking spray and set aside.
- In a large bowl, beat eggs, half and half, salt, and pepper; set aside.
- Tear bread into small pieces and set aside in a medium bowl.
- Spray a large skillet with non-stick cooking spray; remove sausage from casing and place in
- skillet. Add garlic and cook sausage according to package instructions.
- When sausage is done cooking, remove from heat, drain, and set aside to cool.
- In the same skillet, add spinach and cook over medium heat until just wilted, approximately 1-2
- minutes; remove from heat when wilted and mix spinach with sausage.
- To prepare casserole, scatter bread on the bottom of the casserole dish, spoon sausage and spinach
- mixture over bread. Pour egg mixture carefully into dish, pressing down on sausage and bread to
- soak up egg mixture.
- Cover dish tightly and refrigerate for an hour to allow egg mixture to soak in.
- When ready to bake, remove from refrigerator, sprinkle mozzarella cheese and parsley evenly
- over the top of the egg mixture. Preheat oven to 350 degrees F.
- Bake for 35-45 minutes or until eggs are set. Allow to cool for 5 minutes before serving.