Okay listen, can we all just agree that casseroles aren’t photogenic foods? They may be easy to prepare and taste delicious, but as far as food photography goes we need to be prepared to set the bar a little lower.
Okay good, because this super simple sausage, egg, and spinach casserole is fantastic! It is kind of a cross between this Spicy Sausage Casserole and my favorite Sausage and Spinach Quiche. It is lighter than the Spicy Sausage Casserole because I cut way back on the meat, cheese, and cream cheese and added lots of freshly chopped spinach. And it has a really similar flavor to the quiche, but is way easier because there is no pie crust involved and you make it the night before!
I have mentioned it before, but Mr. Maebell and I have terrible schedules. We just don’t get that many days off together. So, this past weekend when we got lucky and had a Sunday together I definitely wasn’t going to spend all day cooking. I prepared this on Saturday then popped it in the oven Sunday morning and we had a big hearty breakfast with hardly any mess and no work!
So just in case you will be hosting family and friends this weekend or maybe you just don’t want to have to fool with cooking a big breakfast, try this easy overnight casserole this weekend. You will love it!
15 minPrep Time
30 minCook Time
45 minTotal Time
- 1/2 pound sausage, cooked, crumbled and grease drained
- 1 1/2 cups fresh spinach, finely chopped
- 2 ounces cream cheese (reduced fat is fine)
- 1/2 cup ricotta cheese
- 6 large eggs
- 6-8 corn tortillas
- 1 cup shredded cheddar cheese
- salt and pepper to taste
- Heat a large skillet to medium heat and cook sausage until brown, crumbling as you go. Drain off any grease and remove the skillet from the heat. Add in the cream cheese and the chopped spinach, stir well until the cream cheese is melted.
- Spray a 2 quart casserole dish with nonstick cooking spray and layer corn tortillas in the bottom. Depending on the shape of your dish you will need 3 or 4.
- Place half of the sausage mixture on top of the tortillas. You will probably think it isn't enough. Just trust me!
- Top the sausage mixture with another layer of tortillas. Place the remaining sausage mixture over the top.
- Beat the eggs and ricotta until completely combined. You want no lumps of ricotta left. If you need to, use your blender to make sure it is mixed really well. Pour the egg mixture over the casserole. Sprinkle with salt and pepper. Cover and refrigerate overnight.
- In the morning preheat the oven to 350. Top the casserole with the shredded cheese and bake 30 minutes.
- **This can easily be doubled and placed in a 9x13 casserole to feed a larger crowd!
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