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Scrambled Egg Spinach Casserole Recipe

Scrambled Egg Spinach Casserole Recipe

Here’s a fantastic make-ahead casserole that’s ideal for company. Nutmeg is a wonderful complement to the sausage, spinach and mild feta.—Lisa Speer, Palm Beach, Florida
TOTAL TIME: Prep: 40 min. + chilling Bake: 45 min. + standing YIELD:8 servings


  • 2 tablespoons butter
  • 2 tablespoons all-purpose flour
  • 1/2 teaspoon ground nutmeg
  • 1/8 teaspoon plus 1/2 teaspoon salt, divided
  • 1/8 teaspoon plus 1/4 teaspoon pepper, divided
  • 2 cups 2% milk
  • 1/2 pound bulk Italian sausage
  • 1/2 cup chopped sweet onion
  • 12 eggs
  • 3 tablespoons half-and-half cream
  • 1 package (10 ounces) frozen chopped spinach, thawed and squeezed dry
  • 1-1/2 cups (6 ounces) crumbled feta cheese
  • 3/4 cup soft bread crumbs
  • 1 tablespoon butter, melted
  • 2 tablespoons grated Parmesan cheese
  • 1/4 teaspoon paprika


  • 1. In a small saucepan, melt butter. Stir in the flour, nutmeg and 1/8 teaspoon each salt and pepper until smooth; gradually add milk. Bring to a boil; cook and stir for 2 minutes or until thickened. Remove from the heat; cool completely.
  • 2. Meanwhile, in a large skillet, cook the sausage, onion and remaining salt and pepper over medium heat until meat is no longer pink; drain. Transfer to a greased 13x9-in. baking dish; set aside.
  • 3. In a large bowl, whisk the eggs and cream. Stir in the spinach, feta and cooled white sauce. Pour over sausage mixture. Cover and refrigerate overnight.
  • 4. Remove from the refrigerator 30 minutes before baking. For topping, toss bread crumbs and melted butter; sprinkle over casserole. Top with Parmesan cheese and paprika.
  • 5. Bake, uncovered, at 350° for 45-50 minutes or until a knife inserted in the center comes out clean. Let stand for 10 minutes before serving. Yield: 8 servings.

Nutritional Facts

1 piece: 319 calories, 21g fat (10g saturated fat), 360mg cholesterol, 763mg sodium, 11g carbohydrate (5g sugars, 2g fiber), 21g protein.

Reviews for Scrambled Egg Spinach Casserole

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luvdemgrits User ID: 8486223 265489
Reviewed May. 4, 2017

"bnrudy.. This recipe is great even if you sub the feta with Swiss or provolone.."

bnrudy User ID: 659489 264372
Reviewed Apr. 6, 2017

"Not a fan of feta cheese, what other cheese could I use?"

carolanne1210 User ID: 3617870 189379
Reviewed Dec. 12, 2013

"I made one small change...substituted mushrooms for the sausage. Delicious!"

Jenmcb User ID: 6954705 189652
Reviewed Jan. 7, 2013

"I love this recipe!"

Karabelle User ID: 3679293 119753
Reviewed Aug. 23, 2012

"I halved the recipe and made it in an 8x8 pan and it turned out beautifully. I used hot italian turkey sausage and panko crumbs. It was very easy and served with some sliced fruit and a mini croissant, was a lovely late breakfast."

carolynstanek User ID: 1180811 117288
Reviewed Apr. 6, 2011

"This was good without the topping and cuts back on the carbs. I didn't want to buy a container of half-and-half for just 3 tablespoons, so I used fat free milk. It turned out just fine with the milk."

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