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T-minus 8 days til Christmas! Like how!?

I am currently in the foggy stupor of balancing a 5 day old, a toddler and navigating the holiday season so it’s safe to say, I’m a wee bit behind in my usual holiday planning and activities.

So if you’re like me and looking for an easy, delicious option for Christmas morning, look no further.

I’ve been meaning to share this recipe for ages because truly, I think I have made it every Thanksgiving and Christmas morning for the past 8 years. It is so simple and out of this world yummy. Plus it can be prepped ahead which is a MAJOR bonus when you’ve got a kajillion things to prep/make around the holidays.

Although I usually make this recipe for special occasions it would work fabulously as meal prep. A square of this every morning would be perfect fuel for a busy workweek! Plus, eggs are so versatile that you can really have fun and switch things up with whatever veggies or protein you enjoy!

This one is hard to beat. I hope you give it a try! If you do, I really love seeing your creations on Instagram, so make sure to tag me @itsaflavorfullife. Happy cooking and happy holidays!

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Our Very Favorite Breakfast Casserole

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 5 from 1 review
  • Author: Erica
  • Prep Time: 15 minutes
  • Cook Time: 35 minutes
  • Total Time: 50 minutes
  • Yield: 12 servings 1x
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Description

This egg, veggie and sausage bake is simple, tasty and perfect for an everyday breakfast or special occasion!

Ingredients

Scale
  • 1 shallot or 1/2 red onion, minced
  • 4 cloves garlic, minced
  • 1/2 cup sun-dried tomatoes in olive oil, chopped
  • 8oz fresh spinach, roughly chopped
  • 1/2 cup fresh parsley, chopped
  • 1lb mild Italian sausage
  • 10 eggs
  • 1 cup whole milk
  • 1 cup heavy cream
  • 8oz fresh mozzerella, grated
  • 1/2 teaspoon each fresh cracked pepper and kosher salt, more to taste

Instructions

Preheat oven to 375. Grease a 9×13 inch baking dish with butter or nonstick spray.

In a large skillet over medium high heat, brown the sausage. Remove to a paper towel lined plate. Add the onion or shallot, sauteing for 2-3 minutes until softened. Add the garlic, cook another 60-90 seconds. Add the sun-dried tomatoes, continue to saute for 2 minutes. Season with a pinch of salt and pepper. Add the spinach and sausage, stirring until spinach is slightly wilted, 60 seconds. Add the sausage veggie mixture to prepared pan and allow to cool slightly.

In a large bowl whisk the eggs. Add the milk, cream, salt and pepper, whisking to combine well. Add half the mozzarella cheese and pour egg mixture over the sausage veggie mixture. Sprinkle on the parsley and the rest of the cheese, stirring gently to combine.

Bake for 35 minutes. Serve warm!

Notes

This freezes wonderfully. I fully bake the casserole, allow to cool and then wrap with plastic wrap and foil. To warm, defrost in the fridge overnight and then place in a 300 degree oven for about 30-40 minutes covered.

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