Easy Sausage Spinach And Egg Dinner Recipes

SPINACH, SAUSAGE, AND EGG CASSEROLE

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking dish.
• Heat a large skillet over medium-high heat. Cook and stir sausage in the hot skillet until browned and crumbly, 5 to 7 minutes; drain and discard grease.
• Beat eggs and milk together in a large bowl. Stir sausage, Cheddar cheese, spinach, and oregano into egg mixture; pour into prepared baking dish.
• Bake in the preheated oven until a knife inserted into the center of the casserole comes out clean, 30 to 40 minutes.

THE ULTIMATE BREAKFAST FOR DINNER: SAUSAGE AND SPINACH EGG STRATA

Steps:

• Defrost the spinach in the microwave, and then wring out any excess liquid.
• Heat the EVOO in a skillet over medium-high heat. Brown and crumble the spicy breakfast sausage, and then remove the crumbles to a plate. Return the skillet to the heat. Reduce the heat a little and melt the butter. To the skillet, add the onions and garlic and cook to soften, 5 to 6 minutes. Then add the spinach and season with salt, pepper and a little nutmeg. Turn off the heat and combine with the sausage bits.
• Arrange half of the bread in a casserole dish.
• Whisk the eggs with the milk, Dijon and some salt and pepper.
• Scatter half of the sausage-spinach mixture over the bread, top with half the cheese, pour over half the eggs, repeat. Cover and store in the fridge.
• Bring the strata to room temperature for about 30 minutes before you bake. Preheat the oven to 350 degrees F with the rack in the center of the oven.
• Set the casserole on a baking sheet and bake uncovered 1 hour. Let stand 10 minutes and serve.

ITALIAN SAUSAGE AND EGG BAKE

Steps:

• Preheat the oven to 400 degrees F.
• Toss the bread cubes with 1 tablespoon oil and spread evenly in a single layer on a rimmed baking sheet. Bake until the cubes begin to turn light golden around the edges, 10 to 12 minutes (do not over-brown as the bread cubes will continue to brown when baked atop the sausage in the dish). Remove from the oven and set aside.
• Heat the remaining oil in a large nonstick skillet over medium-high heat. Add the onion and sausage. Break up the sausage with a wooden spoon and cook until the sausage has cooked through and the onion is soft, 8 to 10 minutes. Add the spinach and cook, stirring frequently, until wilted, about 2 minutes. Add the sun-dried tomatoes and basil.
• Season with 1/2 teaspoon salt and 1/4 teaspoon pepper. Spread the mixture evenly into a 13-by-9-by-2-inch glass baking dish or ceramic baking dish. Sprinkle the goat cheese on the mixture and arrange the bread cubes on top. Make 6 slight indentations in the mixture, spacing apart. Cover and chill. This can be prepared 2 hours ahead.
• Crack 1 egg into each indentation, making sure to keep the yolks intact. Sprinkle the eggs lightly with salt and freshly ground black pepper.
• Bake until the egg whites are set but yolks are still runny, about 15 minutes (or 18 minutes for a fully cooked yolk).

SCRAMBLED EGGS WITH SPINACH & PARMESAN

Steps:

• Whisk 2 large eggs in a small bowl; season with kosher salt and freshly ground black pepper and set aside. Heat 1 teaspoon olive oil in a medium nonstick skillet over medium heat. Add 3 cups baby spinach and cook, tossing, until wilted, about 1 minute. Add eggs; cook, stirring occasionally, until just set, about 1 minute. Stir in 1-2 tablespoons grated Parmesan. Sprinkle with crushed red pepper flakes.

EASY SAUSAGE, SPINACH AND EGG DINNER

Steps:

• In a small bowl whisk eggs with half and half, Tabasco, salt, pepper and basil.
• In a large skillet melt butter with oil over medium heat.
• Saute the sliced mushrooms until the moisture is released (about 10 minutes).
• Add in onions, adding in more oil or butter if needed; saute for about 4 minutes.
• Add in the sausage meat, breaking up the meat into small pieces as it cooks.
• Sprinkle with the spinach (do not mix in). Cover with a lid and cook for about 5-6 minutes to steam spinach.
• Stir the spinach into the sausage mixture.
• Pour the eggs over the sausage mixture, stirring with a wooden spoon and cooking until eggs are JUST beginning to set.
• Remove from heat and sprinkle with grated Parmesan cheese.
• Serve immediately.

SAUSAGE 'N' SPINACH EGGS

Steps:

• Crumble sausage into a 10-in. ovenproof skillet; cook over medium heat until no longer pink. Drain and set aside. In the same skillet, saute the onions, mushrooms, garlic and seasonings in oil until vegetables are tender. Add spinach in batches; cook over medium-low heat for 3-4 minutes or until spinach begins to wilt., In a large bowl, whisk eggs and hot pepper sauce. Return sausage to skillet; add egg mixture. As eggs set, lift edges, letting uncooked portion flow underneath. Cook until eggs are nearly set, about 8-10 minutes., Meanwhile, preheat broiler. Broil egg mixture 6 in. from the heat for 30-60 seconds or until set. Sprinkle with cheese; broil 30 seconds longer or until melted. Cut into wedges. Serve immediately.

SPINACH AND SAUSAGE EGG BAKE

Steps:

• Preheat oven to 375°. In a large skillet, cook sausage over medium heat until no longer pink; drain. Spoon into a greased 13x9-in. baking dish. Layer with spinach, bacon, onion, red pepper and cheeses., In a large bowl, whisk eggs, milk and seasonings; pour over top. Bake 30-35 minutes or until a knife inserted in the center comes out clean. Let stand 5 minutes before cutting.

CHEDDAR, SAUSAGE, AND EGG BREAKFAST BAKE RECIPE BY TASTY

Steps:

• Add the breakfast sausage to a large nonstick skillet over medium heat. Cook, breaking up with a spatula until no longer pink, 7-8 minutes.
• Add the white and light green scallions, ½ of the bell pepper, and ½ of the spinach. Sauté for 2 minutes, until the spinach is wilted, then add the rest of the spinach and continue cooking until wilted. Remove the pan from the heat and let cool.
• In a medium bowl, whisk together the eggs, salt, and garlic powder. Add the milk and whisk to incorporate.
• Grease a 9 (22 cm) x 13-inch (33 cm) glass baking dish with nonstick spray.
• Add the cubed bread to the baking dish. If you don't have day-old bread, spread the cubed bread on a baking sheet and dry out in a 300˚F (150˚C) oven for 15-20 minutes.
• Sprinkle 1 cup (100 G) of shredded cheese over the bread, then evenly spread the sausage mixture on top. Pour the egg mixture over the sausage mixture. Cover the baking dish with plastic wrap and refrigerate for at least 1 hour, or overnight.
• Preheat the oven to 375˚F (190˚C).
• In a liquid measuring cup or small bowl, combine the chicken stock and heavy cream.
• Pour over the chilled bake. Sprinkle the remaining cup of cheese and remaining bell pepper over the top.
• Cover with foil and bake for 45 minutes, then uncover and bake for another 15-20 minutes, until the custard is set and the cheese is golden brown. Remove from oven and let cool for 15 minutes.
• Garnish with the dark green scallions, then slice and serve.
• Enjoy!