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Spinach & Sausage Egg Bake Recipe

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“I’ve made this recipe for my coworkers, and it’s gone in no time. Leftovers are good, too. Pop a serving in the microwave for a few seconds, and it’s just as good as fresh.” Paula Crockett — West Columbia, South Carolina

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Spinach & Sausage Egg Bake Recipe

Prep: 20 min. Bake: 30 min.

Yield: 12 Servings

20 30 50

Ingredients

1 pound bulk pork sausage
1 package (10 ounces) frozen chopped spinach, thawed and squeezed dry
6 bacon strips, cooked and crumbled
1/4 cup finely chopped onion
1/4 cup finely chopped sweet red pepper
1 cup (4 ounces) shredded Monterey Jack cheese
1 cup (4 ounces) shredded cheddar cheese
10 eggs
3/4 cup 2% milk
2 teaspoons snipped fresh dill or 1/2 teaspoon dill weed
1-1/2 teaspoons chili powder
1 teaspoon garlic powder
1 teaspoon pepper
1/4 teaspoon salt

Directions

In a large skillet, cook sausage over medium heat until no longer pink; drain. Spoon into a greased 13-in. x 9-in. baking dish. Layer with spinach, bacon, onion, red pepper and cheeses.
In a large bowl, whisk the eggs, milk and seasonings; pour over top. Bake at 375° for 30-35 minutes or until a knife inserted near the center comes out clean. Let stand for 5 minutes before cutting. Yield: 12 servings.

Nutritional Facts 1 piece equals 239 calories, 18 g fat (8 g saturated fat), 213 mg cholesterol, 472 mg sodium, 4 g carbohydrate, 1 g fiber, 15 g protein.

Originally published as Spinach & Sausage Egg Bake in Simple & Delicious March/April 2010, p46

Sparkling Wine

Enjoy this recipe with a sparkling wine.

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Reviews for Spinach & Sausage Egg Bake (5)

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Spinach & Sausage Egg Bake

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Reviewed on Dec. 27, 2011 by fairbanks03

Very Yummy!

Reviewed on Apr. 28, 2011 by Becky1954

Made this for Easter, hoping for something special. WAY too much chili powder. Was not impressed. Will not make again, since we threw half away.

Reviewed on Mar. 17, 2010 by angelgrl5200

this recipe was a big big big hit last night it was very very very good!!! but instead of cooking bacon i cheated and bought real bacon pieces that you use on salad and potatos, lol

Reviewed on Feb. 26, 2010 by ktloveshergirls

It was very good, I left out the bacon, because it was already so much fat, but it was still very good with quite a bit of kick. I will make sure I chop the spinach into smaller pieces and dry it more next time. My husband who never eats casseroles of any kind actually liked it as well.

Reviewed on Feb. 25, 2010 by cvl

Very easy and tasty - made a wonderful Sunday supper for my family with fruit salad and corn muffins.