Wake up to effortless brunch perfection! This hearty Sausage, Spinach & Mushroom Egg Bake delivers layers of savory flavor in every creamy bite. Simple to assemble in just 20 minutes, it bakes hands-off while you relax. Perfect for feeding a hungry crowd (8 servings!), lazy weekends, or meal prep, this golden-edged casserole is pure, satisfying comfort food guaranteed to disappear fast.

Servings: 8 | Prep Time: 20 mins | Cook Time: 35 mins

Ingredients:

• 12 eggs
• 1 lb ground sausage
• 2 cups spinach, chopped
• 1 cup mushrooms, sliced
• 1 cup shredded cheddar
• 1/2 cup heavy cream
• Salt, pepper, garlic powder

Instructions:

1. Brown the Sausage

• Heat oil/butter in a large skillet over medium heat.
• Drain excess fat if desired

2. Prepare Egg Base

• In a large bowl, whisk eggs, heavy cream, salt, pepper, and garlic powder until smooth.

3. Layer Ingredients

• Grease a 9×13 baking dish.
• Layer sausage, spinach, mushrooms, and cheese evenly in the dish.

4. Pour and Bake

• Pour egg mixture over layered ingredients.
• Bake at 350°F (175°C) for 30-35 minutes until center is set and edges are golden.

5. Cool and Serve

• Let cool 10 minutes before slicing into 8 portions.

Tips for Perfect Egg Bake:

• Drain Well: Ensure the cooked sausage is thoroughly drained of excess grease before layering to prevent a soggy bottom.
• Wilt Spinach (Optional): For a less watery result and more concentrated flavor, quickly wilt the chopped spinach in the skillet after browning the sausage (just until it collapses). Drain any liquid.
• Pre-Cook Mushrooms (Optional): Sauté mushrooms with the sausage or separately until they release their moisture and brown slightly for deeper flavor and better texture.
• Prevent Sogginess: If using fresh spinach or mushrooms without pre-cooking, pat them dry with paper towels before layering.
• Check Doneness: Insert a knife near the center. If it comes out clean (or with moist crumbs, not liquid egg), it’s done. The center should be just set and not jiggle.
• Resting is Key: Letting the bake rest for the full 10 minutes allows it to set completely, making slicing cleaner and easier.
• Customize: Easily swap in cooked bacon, ham, bell peppers, onions, or different cheeses like Gruyère or Monterey Jack.
• Make Ahead: Assemble the entire casserole (unbaked) the night before. Cover tightly and refrigerate. Let sit at room temp for 20-30 minutes before baking. You may need to add 5-10 minutes to the bake time.

Frequently Asked Questions:

• Q: Can I use milk instead of heavy cream?
  • A: Yes, but the texture won’t be as rich or custardy. Whole milk is the best substitute. Avoid skim milk for best results.
• Q: Can I use frozen spinach?
  • A: Absolutely! Thaw a 10-ounce package of frozen chopped spinach completely and squeeze out all excess liquid using your hands or a clean towel before adding it to the layers. Measure roughly 1.5 cups packed after squeezing.
• Q: How do I store leftovers and how long do they last?
  • A: Let leftovers cool completely. Store slices in an airtight container in the refrigerator for up to 4 days.
• Q: How do I reheat leftovers?
  • A: For best results: Oven/Toaster Oven: Reheat at 325°F (160°C) for 10-15 minutes until warmed through. Microwave: Heat individual slices in 30-45 second bursts on medium power until hot. Cover loosely to prevent splattering.
• Q: Can I freeze this egg bake?
  • A: Yes! Bake and cool completely. Wrap individual slices tightly in plastic wrap and then foil, or place in freezer-safe containers/bags. Freeze for up to 2-3 months. Thaw overnight in the fridge before reheating.
• Q: Can I use different vegetables?
  • A: Definitely! Diced bell peppers, onions, broccoli florets (blanched first), or tomatoes (seeded and patted dry) are great additions or substitutions. Remember to pre-cook or dry watery veggies well.
• Q: Do I have to use a 9×13 dish?
  • A: A 9×13 is ideal for the specified servings. You can use two smaller dishes (like 8×8 or 9-inch pie plates), but baking times will likely be shorter (start checking around 20-25 minutes).
• Q: Can I bake this at a different temperature?
  • A: 350°F (175°C) is standard for even cooking without over-browning. Baking at a higher temperature (like 375°F) risks overcooking the edges before the center sets. Stick to 350°F for best results.