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Spinach & Sausage Egg Bake

 Spinach & Sausage Egg Bake
I've made this recipe for my coworkers, and it's always 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
12 ServingsPrep: 20 min. Bake: 30 min.

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

  • 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 near center comes out clean.
  • Let stand 5 minutes before cutting. Yield: 12 servings.

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Spinach & Sausage Egg Bake (continued)

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.
Wine: Sparkling Wine: Enjoy this recipe with a sparkling wine.