Get the Recipe: Sausage, Egg and Spinach Overnight Casserole
This hearty Overnight Egg Casserole is loaded with sausage, eggs and cheese. Perfect for a holiday brunch or weekend breakfast!
Ingredients
- 1 pound sausage, cooked, crumbled and grease drained
- 1 red bell pepper, finely chopped
- 2 10 ounce packages frozen spinach, thawed and liquid removed (see notes, it must be very dry)
- 8 ounces cream cheese
- 8 large eggs
- 1 cup milk or almond milk if keto
- 1/2 teaspoon salt
- 1/2 teaspoon pepper
- 10-12 small tortillas, corn tortillas or low carb if keto
- 2 cups shredded cheddar cheese, divided
Instructions
- In a large skillet, cook brown the sausage, crumbling as you go.
Add in the red bell pepper and sauté for 3-4 minutes until tender. Stir in the cream cheese and allow it to melt completely. - Spray a 9x13 casserole dish with nonstick cooking spray and layer half of the corn tortillas in the bottom.
- Layer the sausage cream cheese mixture over the tortillas. Top with the spinach and half of the shredded cheddar.
- Add another layer of corn tortillas and lightly press down.
- Beat the eggs, milk, salt and pepper until completely combined, then pour over the casserole.
- Cover and refrigerate overnight.
- In the morning, preheat the oven to 350F. Top the casserole with the remaining 1 cup of shredded cheese and bake COVERED for 40 minutes.
- Remove the foil bake another 15-20 minutes until the center is set and cooked through.
Notes
Frozen Spinach:
Thaw the spinach in a micorwave or according to the directions on the package. Using a strainer drain off as much liquid as possible. When you have removed as much water as you can place the spinach in a dish towel and press as much water out as you can. Make sure the spinach is very dry.
Net carbs are 3.4 g per serving using keto ingredients
Serving: 1 Slice (nutrition calculated using keto ingredients), Calories: 346kcal, Carbohydrates: 12.6g, Protein: 19.5g, Fat: 27g, Cholesterol: 172mg, Sodium: 719mg, Fiber: 9.2g, Sugar: 0.9g
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