Savory Pork Sausage and Spinach Breakfast Casserole

Name: Savory Pork Sausage and Spinach Breakfast Casserole
Cook time: 35 min
Yield: 4 servings
Ingredients: 5 g unsalted butter for greasing the dish; 10 ml olive oil; 225 g pork breakfast sausage casings removed if needed; 75 g yellow onion finely diced; 2 cloves garlic cloves minced; 120 g fresh spinach roughly chopped; 180 g bread cut into 2 cm cubes; 100 g sharp cheddar cheese shredded; 6 eggs large eggs lightly beaten; 240 ml whole milk; 4 g fine salt; 1 g black pepper freshly ground; 1 g smoked paprika; 5 g parsley chopped, for garnish

An approachable breakfast casserole with browned sausage, wilted spinach, bread cubes, and a custardy egg-and-milk base. It bakes into a sliceable, make-ahead friendly dish that serves a small household well.

By Julienne

Savory Pork Sausage and Spinach Breakfast Casserole

Cook time: 35 minutes

Servings: 4

Ingredients

5 g unsalted butter for greasing the dish
10 ml olive oil
225 g pork breakfast sausage casings removed if needed
75 g yellow onion finely diced
2 cloves garlic cloves minced
120 g fresh spinach roughly chopped
180 g bread cut into 2 cm cubes
100 g sharp cheddar cheese shredded
6 eggs large eggs lightly beaten
240 ml whole milk
4 g fine salt
1 g black pepper freshly ground
1 g smoked paprika
5 g parsley chopped, for garnish

Instructions

Heat the oven to 190°C. Grease an 8x8-inch baking dish with the butter. The dish is lightly coated and ready.
Warm the olive oil in a 12-inch skillet over medium heat. Add the pork sausage and cook, breaking it up, until browned and cooked through, about 6 to 8 minutes. Add the onion and cook until softened, then stir in the garlic for 30 seconds. The sausage is browned and no longer pink, and the onion is translucent.
Add the spinach and cook just until wilted, 1 to 2 minutes. Remove from the heat and let the mixture cool for a few minutes. The spinach has collapsed but still looks bright green.
Spread the bread cubes in the prepared baking dish. Scatter the sausage-spinach mixture evenly over the top, then sprinkle on the cheddar. The fillings are evenly distributed in the dish.
In a large bowl, whisk the eggs, milk, salt, black pepper, and smoked paprika until smooth. Pour the custard evenly over the casserole and press down lightly so the bread starts to absorb it. Most of the bread looks moistened and the liquid is evenly pooled.
Bake for 30 to 35 minutes, until the center is set, the top is browned, and the casserole barely jiggles when the dish is nudged. If using parsley, scatter it over the top before serving. A knife inserted near the center comes out mostly clean and the top is golden brown.